Peach Jalapeño Jam

Peach Jalapeño Jam

Peach Jalapeño Jam

I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Homemade Jam | Homemade Jam Recipe | Homemade Jam No Sugar | Homemade Jam Strawberry | Homemade Jam Packaging | Homemade Jam Healthy

Yield: 2 Servings

Ingredients:
2 1/2 pounds peaches
2 cups granulated sugar
1/4 cup lemon juice
2 jalapeños,seeded and diced
2 pint-size jars or 4 half-pint sized jars with lids and bands
Check below.

Instructions:

First step, To peel the peaches, bring a pot of water to a boil. Cut an X at the top and the base of the fruit and then boil the peaches for 1 minute. Remove the peaches with a slotted spoon from the water and transfer to a bowl filled with ice water to stop them from cooking. Once cool enough to handle, gently rub off the skins. Cut into into 1/4-inch thick slices, discarding the pit.

And then, Toss the peach slices in a non-reactive saucepot with the sugar and macerate for 1-2 hours or until the sugar has dissolved and the peaches are soft and juicy. Meanwhile, sterilize the jars and lids in either a pot of boiling water or the dishwasher.

Step three, Once the peaches have macerated, it’s time to make the jam. First, place a plate in the freezer. Then, stir in the lemon juice and the diced jalapeño to the peaches. Place the saucepot on the stove and turn the heat to high. Bring the pot to a boil and then turn the heat down to low, stirring occasionally. (Don’t worry if there’s foam on top of the jam. While some advise to skim it, I leave it and find it doesn’t affect the jam.)

Complete Ingredients and Instructions: https://www.homesicktexan.com/2012/07/peach-jalapeno-jam.html?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=18698480

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