Peach Jalapeno Jam ~ Canning Jam
#jam #peachjalapenojam #peaches
Sweet and spicy collide in this beautiful and tasty jam. Use it to glaze meat, add to salad dressing or BBQ sauce, or pour over a brick of cream cheese and serve with crackers for a yummy appetizer.
3 cups crushed peaches (pitted and peeled)
(about 2 lbs, or 4 large peaches)
1/2 cup jalapeno peppers (or other hot pepper), finely chopped (about 1/4 pound, or 4-5 peppers)
1 cup water
3/4 cup cider vinegar
3/4 cup lemon juice
1 – 1 3/4 oz. package powdered pectin
4 cups sugar
Ladle hot jam into a half pint jar leaving 1/4” headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
Over 6,000ft process for 15 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
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Habanero Apricot Jelly
A truly fabulous jelly! Tiny pieces of habanero pepper, dried apricots, sweet red pepper, and red onions look like jewels glistening in the tangy jelly. Perfect as holiday gifts, or at your supper table. As a bonus, we demonstrate how to make Thai chicken wings with the jelly and a few added ingredients.
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How to Make Hot Pepper Jam
How to Make Spicy and Sweet Hot Pepper Jam
This is a really easy, flavorful, hot pepper jam that is one of those staple ingredients that you should always have on hand. It's great on a cheese plate, a bagel with cream cheese, sandwiches, pork chops, it's even delicious on ice cream! You can change what peppers you use to make it as spicy as you want it to be as well.
1c 140g. Mixed Hot Pepper
2c 1lb. Gold Bell Peppers
2ea Chipotle Peppers
3c. 700g. Sugar
3c. 700g. White Vinegar
2Tb. 30g Salt
1/4c. 40g. Pectin
Notes:
*For a stiff jam, double the pectin
* pectin can take a few days to set up, so be patient
*It will be thicker when it is cold
*You can skip the canning step and just keep it in the fridge for a few weeks, but it must be kept refrigerated.
*you can use gelatin instead of pectin, but you will not get the same texture.
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Jalapeno Apricot Ham Glaze With Linda's Pantry
Here is a video to show you how to make a delicious Jalapeno Apricot Ham Glazeb for your next ham.
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How To Make Jalapeno Pepper Jelly - It's Easy And Delicious
How To Make Jalapeno Pepper Jelly - It's Easy And Delicious! This is by request from my Baby Back Ribs with Jalapeno Jelly Glaze video. Thank you to all that requested this. Jalapeno jelly is really easy to make and a great way to use up jalapenos from the garden. I used a water bath canning method, but if you just make a small batch you can place it in the fridge for months. And you can make this jalapeno jelly to the heat level of your choice by using the amount of jalapenos that you desire. I hope you make it, it goes great on just about anything! Add it to cream cheese for an amazing dip! Top your pork chops, or ribs like I did. Or just eat it on toast, the options are unlimited.
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Ingredients:
6+ jalapenos depending how hot you want it
1 16oz bag of Sweet Mini Peppers (you can use bell peppers)
1 Box Sure Jell but buy 2 just in case
5 cups white sugar
1 cup apple cider vinegar
Directions:
1) I remove seeds and membranes from the jalapenos and sweet mini peppers and rough chop, then mince in a food processor. I find a mince is better than a small dice and a lot easier.
2) Add minced peppers to a pan and 1 cup apple cider vinegar and bring to a hard boil.
3)Once you have a hard boil, add your Sure Jell packet and boil for 1 minute just as the directions in the Sure Jell box says.
4) Add in 5 cups of sugar and stir constantly as to not let the sugar burn.
Bring to a boil and let boil for about a minute and check with a frozen spoon to see if it starts to firm up.
5) Turn off flame and ladle the jelly into sanitized warm jars.
6) Wipe the lids with a paper towel and white vinegar to get any jelly off the rim of the jar and place the lids on and tighten.
7) Place jelly jars into your water bath and boil for the amount of time according to your elevation. Google it!
8) Let cool to room temperature and place in fridge overnight.
Enjoy!
If your jelly didn't firm up, and you didn't fix it, it can be fixed or you can just use it as a glaze or sauce, it will still taste amazing!
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#JalapenoJelly #ManKitchenRecipes #HomeMade
Peach Jalapeño Jam
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The sweetness of the peaches and spiciness of the jalapeños make this a winning combination - all in jam form! It's a late-summer treat perfect for so many uses!
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INGREDIENTS
- 3 1/2 pounds peaches
- 3 1/2 cups sugar
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 4 jalapeños, seeded and diced
- 1 4-inch sprig rosemary
INSTRUCTIONS
To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.
Discard peach skins then cut peaches into thin wedges and discard pits.
In a large heavy-bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños, and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.
Remove from heat and cool for 10 minutes.
Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours.
After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
Remove from heat and either can in a water bath ( or keep in the refrigerator for up to 2 months. Alternately, this can be frozen for up to one year.