Peach Jalapeño Jelly

Peaches are probably my second favourite fruit….right after Strawberries.  Good thing one is out of season before the next comes in, otherwise I wouldn’t know which delicious, delectable delight to grab first.

I have already put away loads of Strawberry Freezer Jam, Strawberry Lemon Marmalade and bags of whole frozen berries…but now it is time for…

Peach Bonanza Season!

Chipotle Peach Jam was made first, with Peach Jalapeño Jelly hot on its heels.  Less labour intensive than the Chipotle Peach Jam, as you just seed and roughly chop the peaches and chop the peppers leaving most of the seeds in for the heat.

I first made a batch of this jam three years ago but it kind of got lost amongst the many different jams I have been making lately.  It was time to make another batch and I realized I had not put it up on this site….so let me rectify that for you pronto.

Peach Jalapeno Jelly

Peach Jalapeño Jelly

Ingredients

2 lbs Fresh, ripe Peaches (peeled, pitted and roughly chopped)
1 Cup Cider Vinegar
5 Fresh Jalapeño Peppers (if your peppers are really large, use just 3-4) coarsely chopped (deseed some or all if you have wimpy tastebuds)
5 Cups Sugar
1/2 of a 6 oz package (one pouch) of Certo Liquid Pectin

Directions

Prepare canning jars and lids.

In a large non-stick or stainless steel pot, lightly mash peaches with a potato masher; add jalapeños and cider vinegar.  Bring to a boil over high heat; reduce heat to low and simmer, covered, for 20-30 minutes or until peaches and peppers are very soft.

Remove from heat and ladle into a jelly bag or several layers of 100% cotton cheesecloth.  Drain for at least 2 hours.  Do NOT squeeze the bag in an attempt to get out more juice, this will only make your jelly cloudy.  You should have 2 cups of strained juice when finished (if not, top up with unsweetened apple juice to make 2 cups).

In the same large pot, add the 2 cups peach/pepper juice and the 5 cups of 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 one minute, stirring constantly.

Remove from heat, skim off foam with a metal spoon and continue stirring for an additional 5 minutes to dissipate any straggling foam.

Ladle into hot, sterilized canning jars, wipe rims, seal screw bands to fingertip tight.  Process in a hot water canner for 5 minutes (start timing when water returns to a full rolling boil).

Remove from canner without tilting jars.  Let sit at room temperature for 24 hours undisturbed.  Leave another 12 to 24 hours to let jelly set up.

Makes 5 half-pint jars.

2 thoughts on “Peach Jalapeño Jelly

  1. When I did my peaches they generated enough for an additional patch, can I use it like that or do I have to add more vinegar and then re measure?

    • Hi there, you should do a separate batch with the exact measured amounts of the liquid, don’t try and double up or cram more fruit into one batch.

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