It was a canning day today. I decided to try out a new recipe inspired by something my uncle Charlie made once. He made amazing jalapeno pepper jelly and a raspberry jalapeno jam. I decided to take his inspiration and run with it. The result is a pepper peach jam made with local jalapenos and peaches.
RECIPE: Pepper Peach Jam
Makes 16 Half Pints
7 or so pounds of Peaches
1 pound Jalapenos
3/4 Cup Apple Cider Vinegar
4-5 Cups of Sugar
1/8 Cup Lemon Juice
1 Pouch Ball Liquid Pectin
1) Wash and pit peaches. Then toss them in a food processor until chopped but not completely liquefied. Put into a large pot.
2) Remove stems from peppers and then toss in the food processor until nice and small pieces. Remove the seeds if you want less spicy, but I kept the seeds in.
3) Add jalapenos, cider, sugar, lemon, and pectin into the peach mixture.
4) Stir and bring to a boil for a minute. Then bring it back down to simmer.
5) Let it cook for 30-45 minutes until thickened.
6) Can in sterilized half pint jar leaving a 1/4 inch head space for 12 minutes in a boiling water canner. You will need to do this in shifts since it makes more than fits in the canner at one time.
7) Remove jars from the canner and let sit for at least 24 hours on the counter, ensuring that the tops properly sealed before storing.
8) Use on nachos, crackers and cream cheeses, meatballs, or toast.