Aunt Ky loves jams and jellies and anything with peppers, especially if they’re spicy. So when Nana needed another recipe for our peaches this year, Ky was ready. We are so glad that we tried something new, but really everything made with Texas peaches is delicious including just peaches and cream. This jam, as well as our hot pepper jam, would be amazing on our homemade buttermilk biscuits. You can also check out Aunt Ky’s prickly pear jelly experiment that she made with her son using locally grown wild fruit.
Ingredients
- 4 cups peeled & sliced peaches
- 3 jalapeno peppers
- ¼ cup bottled lemon juice
- 2/3 cup water
- 1 box less sugar needed SURE-JELL (pink box)
- 4 cups sugar
- 8 half pint jars
Instructions
- Clean and sanitize jars, lids, and rings.
- Quarter your jalapenos.
- Pulse peaches and jalapenos in food processor until desired consistency.
- Combine puree, lemon juice, water, and pectin in a small saucepan.
- Bring mixture to hard rolling boil over medium-high heat.
- Stir in sugar. Return to a boil and continue to boil for 1 minute. Make sure to stir frequently.
- Remove the pan from the heat and skim off any foam from the surface.
- Prepare a clean spot on your countertop and cover with a towel before placing clean jars ready to fill.
- Ladle hot jam into sanitized jars leaving ¼-inch headspace.
- Wipe the rim of the jar with clean, damp rag then secure lid and ring on each jar.
You can also process jars using the water bath method.
Follow the instructions on the SURE-JELL box for peaches.
