Thought we would try our hand at canning…..Peach Hot-Pepper Jam

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Thought we would try our hand at canning…..Peach Hot-Pepper Jam

Found this delicious recipe for Peach-Hot Pepper Jam in the Kraft Food & Family FREE magazine and it’s been a hit with many friends.  (I’ve actually had friends trade me stuff for it)  While the name implies that it’s hot, it’s not!!!  Just delicious.  We have used it on sandwiches, but the most popular way to consume it is to put it over softened cream cheese and dip with your favorite dipping instrument, such as Snack Factory Pretzel Crisps.    We use the original pretzel flavor with this yummy appetizer/snack, but we snarfed up a bag of the sea salt & black pepper yesterday which were delicious.   As rookies to the canning process, we learned on our first batch which wouldn’t set up – make sure the peaches aren’t too juicy, or add more pectin to adjust for the extra liquid.  While the peaches are plentiful, we plan to make more for gifts.  Hope you enjoy as we and our friends have!

~Connie Kaye

Peach Hot-Pepper Jam

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Ingredients:

  • 2 cups finely chopped peeled peaches (about 1-1/2 lb.)
  • 1 cup finely chopped red peppers (about 1 large red pepper)
  • 1 cup finely chopped jalapeño peppers
  • 1 cup HEINZ Apple Cider Vinegar
  • 1 pkg. SURE-JELL Fruit Pectin
  • 1/2 tsp. butter or margarine
    5 cups sugar, measured into separate bowl
    Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
    Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.

 

Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

 

Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

 

Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

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