Jalapeno Peach Jelly Recipes

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Steps:

• In large pot, mash peaches with potato masher. Add chile and vinegar. Bring to a boil, reduce heat. Simmer covered for 20 minutes or until peaches/peppers are soft. Remove from heat.
• Using jelly bag or a colander lined with several layers of 100% cotton cheese cloth, strain mixture into clean bowl. You should have about 2 cups liquid. Discard any left over solids.
• In a clean pot combine 2 cups peach liquid and sugar. Bring to a boil over high heat. Stir constantly.
• Quickly stir in pectin. Now do a rolling boil for 1 minute. Take off heat. Skim foam.
• Ladle into hot sterlized 8 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
• Process jars in water bath for recommended time for your altitude.

Steps:

• Chop jalapeños in a food processor using the pulse setting. (I use three jalapeños without seeds and two with.).
• In a large pot, place washed peaches and use a potato masher to crush. I don't peel or pit the peaches.
• Add vinegar and jalapeno peppers. Bring to a boil over high heat. Reduce heat and simmer, covered for about 20 minutes or until peaches and peppers are very soft.
• Using a colander lined with several layers of cheesecloth, strain the mixture for at least 2 hours and discard the solids. (I line my colander with three J cloths to cover the holes) There should be about 2 cups of liquid.
• In a large pot, combine the 2 cups of strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly.
• Quickly stir in pectin then return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
• Remove from heat. Skim off foam with a metal spoon.
• Ladle hot jelly into hot half-pint jars, leaving a ¼-inch headspace. Jars need to be hot so that the hot jelly doesn't break the glass. .
• Wipe jar rims with a wet paper towel then place metal lid on top.
• Screw metal ring until just starting to resist. Don't over tighten.
• Process filled jars in a boiling water canner for 10 minutes. .
• Remove jars from canner and cool on wire racks. Before serving, let jelly stand at room temperature for until jelly is set. It may take 2 to 3 days for jelly to set so don't panic if it doesn't set right away. .

Steps:

• In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.