Monday, September 1, 2014

Pinned It Made It Monday Week 35

Happy Labor Day! Last Week was a Peachy Week. I was able to purchase Colorado Peaches (the best kind to get) for only 88 ¢/lb!!

This weeks Pinned It Made It comes from THIS pin. Jalapeno Peach Jam....YUM! I remember having this many years ago (so long ago, I'm not sure where LOL) and remember really liking it. Oh my, it's even better than I remember!

Jalapeno Peach Jam


6 Pounds Fresh Peaches (about 15)
6 Fresh Jalapenos
6 Cups Sugar
1 Large Lemon, juice only (I just used 2 Tablespoons of Lemon Juice)
1 Tablespoon Butter
1 (1.75 oz.) package Pectin
  • 1 Wash fruit and jalapenos well. Puree peaches in a food processor until slightly chunky. Some chunks are good. You don't want it completely smooth.
  • 2 Process the jalapenos separately until they are a very fine dice.
  • 3 Add peach puree and jalapenos to a large pot. Bring to a simmer, stirring regularly.
  • 4 Stir in sugar, lemon juice, and pectin. Continue to stir until everything is dissolved.
  • 5 Continue to let the jam simmer for another 15 minutes to thicken. Add a small amount of butter which will help prevent foaming. If any foam does come up though, try to scrape it off the jam.
  • 6 Boil your jars and lids for ten minutes to sterilize them. Once they are sterilized, use a funnel and ladle to fill each jar, leaving about 1/4 inch of room at the top of each jar.
  • 7 Wipe each jar clean and place a clean lid on it. Then screw on the band that holds the lid in place. Be careful. The jar will be very hot!
  • 8 Place all the jars in a boiling water bath for 15 minutes to process them. Make sure the simmering water covers the jars by at least an inch.
  • 9 Remove the jars and let them cool completely for 24 hours. At that point if there are any jars that aren't sealed well (if you can press down the center of the lid and it pops up) then put on a new lid and band and re-process the jar in boiling water.
  • 10 Store sealed jars in a cool dark place for up to a year.
I also canned peaches, froze peaches and made peach seed/skin jelly.
14 qt canned
8 VERY FULL qt frozen (probably more like 5 cups in each bag)
12 pint canned (these are for Aaron to take to college)
16 large jelly jars and 2 regular jelly jars Jalepeno Peach Jelly
16 regular jelly jars of Peach Seed/Skin Jelly

We've already used 2 jars of the Jalepeno Peach! We've had it with cream cheese and crackers, on hamburgers, fish, and last night I used it as the marinade on chicken wings. So yummy!

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