Best Peach Pepper Jelly Recipe

I have peach orchards nearby about 5 minutes.

Best peach pepper jelly recipe. You can find out all the information you need on canning. There are some important bits of information you need to know so that you can safely preserve food for your family. This jelly is sweet and spicy and is great for spreading on cheese and crackers basting grilled meats or adding to meat sandwiches or burgers. I let this mixture boil for 3 4 minutes and stirred regularly.

I was searching for a peach pepper jam recipe and found yours. Dreamgoddess needed a pepper peach jelly for a recipe she wanted to try but none could be found in our small town. Reduce heat and simmer covered for about 20 minutes or until peaches and peppers are very soft. Remove jars from water.

I am at the orchards normally every third day to pick up my peaches for cooking. It is made up of 6 simple ingredients jalapeño peppers bell peppers granulated sugar vinegar salt and pectin. I took half of the peppers half of the vinegar and put the mix into my blender repeat with the remaining half. Firmer ones work best and 2 pouches of liquid pectin.

Jalapeno jelly is really more of a jam since you are using the entire pepper. There are so many peach jam recipes out there but this one is my go to for a daily spread. I invited some friends to try some with cream cheese and crackers. Prepare your jars and lids accordingly.

For just plain peach jelly leave off the pepper all together. I have made peach jam preserves and variety of combinations with peaches. I have not try making the peach jalapeno jam but your recipe looks to good not to try. Lemon juice adds both a tart flavor and acidity that helps with the preserving part of homemade preserves.

They raved about it being the best peach pepper jam they have ever tasted and even said they liked it better than a well known expensive brand. For less heat use peppers that are not quite as hot. Add vinegar and jalapeno peppers. Wipe jar rims and threads.

Skip to primary navigation. 1 in a large saucepot place peaches and use a potato masher to crush. This recipe makes 4 pints. If you have never made jam or jelly before i suggest you read the fresh preserving site.

Just remember that for hotter jelly cut the habaneros in half so that the heat can escape better or add another whole pepper. Like many recipes it starts with plenty of fresh peaches sugar and pectin. I made a batch and it was deliciously perfect. After the jars were filled i used the inversion method instead of the hot bath just turn the jars upside down after filling with hot mixture for 3 hours.

The peach season is closing soon. This is what i came up with. Immediately ladle fruit mixture into prepared jars filling to within 1 4 inch of tops.