Homemade Food In Jars: Jalapeno-Peach Jelly

I wanted to try and share some of the canning recipes we used this year.  This is one of them.  The combination of sweet and spicy is the perfect combination for a cheese and cracker topping, a glaze for pork chops, ham or chicken, a sauce for a veggie wrap, or as a spiced up vinaigrette.

This would also be a great gift around the holidays.  Attach a cute little tag that gives ideas on ways to use it!

Jalapeno-Peach Jelly
Makes 5 half-pints

2 pounds peaches, peeled, pitted and chopped
1 cup cider vinegar
3-4 fresh jalapeno chile peppers, seeded and coarsely chopped
5 cups granulated sugar
1/2 of a 6 ounce package {1 foil pouch} of liquid pectin

In a large saucepan {stainless steel, enamel or nonstick}, use a potato masher to crush peaches.  Add vinegar and jalapeno's.  Bring to a boil over high heat.  Reduce heat and simmer, covered, for 20 minutes, or until peaches and peppers are very soft.

Prepare jars, lids and rims.

Using a jelly bag or a colander lined with several layers of 100% cotton cheesecloth, strain the mixture.  You should have about 2 cups strained liquid.  Discard the solids.

In the same large saucepan, combine the 2 cups strained liquid and the sugar.  Bring to a full rolling boil over high heat, stirring constantly.  Quickly stir in pectin.  Return to a full rolling boil and boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim off foam with metal spoon and discard.

Ladle hot jelly into hot, prepared jars, leaving 1/4 headspace.  Wipe jar lids and add lid and ring.

Process filled jars in boiling water canner for 5 minutes {start timing when water begins boiling}.  Remove jars from canner and allow to cool.  Let jelly flavors meld 2-3 days before using.



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