Monday, September 21, 2009
Peach Pepper Jam
This is a jam that can have as little to as much heat as you want. It all depends on what type of peppers you use. It goes well with chicken and pork. Great on crackers. If mixed with cream cheese it makes an excellent dip.
Peach Pepper Jam
2 1/4 cups peeled and finely chopped peaches
1 1/2 cups chopped green or red peppers
1/2 cup chopped jalapeno peppers
1 1/2 cups sugar
3/4 cups cider vinegar
1 box low sugar pectin
In a 8 quart sauce pot stir in peaches, peppers and vinegar.
Measure the sugar into a separate bowl. Mix 1/4 cup sugar and box of low sugar pectin in a small bowl.
Stir pectin-sugar mixture into fruit in sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches. Cover, bring water to gentle boil. Process jams 10 minutes. Adjust processing time according to Altitude chart. Remove jars and place upright on a towel to cool completely. After jars seal, check seals by pressing middle of lid with finger. If the lip springs back, lit is not sealed and refrigeration is necessary.
Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to 1 year.