Description
This jam is sure to comfort any meal or appetizer.
Ingredients
Units
Scale
- 8 c. peaches, chopped
- 7 jalapeño or hot peppers, chopped 1/4″ dice (leave in the seeds if you like extra hot, we leave seeds from at least one or two.)
- 3 red bell peppers, chopped 1/4″ dice
- 2 tbsp. apple cider vinegar
- 1 tbsp. fresh lemon juice
- zest from 2 lemons
- 3 cups of sugar
- 1.75 oz package of pectin (optional
Instructions
- Remove the skins of the peaches first by blanching them. They will peel right off.You want to make sure it’s a full rolling boil.
- Put the peaches and peppers into a skillet with the vinegar and lemon. Heat a bit and add the sugar (and pectin if using). Once it comes to a full boil, time about 10 minutes or until it thickens. If you use pectin, full boil only a minute and test it.
- NOTES: This jam isn’t thick – we don’t mind that. I don’t use pectin normally. If you have a lot of juice or like it thicker, use pectin. I haven’t experimented with pectin, and this jam turns out the way we like it.
- We live at 7200 feet. and I usually have to add time to my boil. I water bath this jam for 25 minutes at that altitude.
- Follow the instructions to water bath for your altitude. Heat the water to boil in the canner while you’re making the jam mixture.
- Prep Time: 30 minutes
- Additional Time: 25 minutes
- Cook Time: 15 minutes
- Cuisine: American