 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
From B&G canning mag. Make sure to strain mixture to get a nice clear jelly. Recommends to let this stand for 2 days. Ingredients:
2 lbs peaches, peeled-pitted |
1 cup cider vinegar |
3 -4 jalapeno peppers, seeded and chopped (for hotter, leave seeded) |
5 cups sugar |
3 ounces liquid pectin, 1 pouch |
Directions:
1. In large pot, mash peaches with potato masher. Add chile and vinegar. Bring to a boil, reduce heat. Simmer covered for 20 minutes or until peaches/peppers are soft. Remove from heat.
2. Using jelly bag or a colander lined with several layers of 100% cotton cheese cloth, strain mixture into clean bowl. You should have about 2 cups liquid. Discard any left over solids.
3. In a clean pot combine 2 cups peach liquid and sugar. Bring to a boil over high heat. Stir constantly.
4. Quickly stir in pectin. Now do a rolling boil for 1 minute. Take off heat. Skim foam.
5. Ladle into hot sterlized 8 oz jars, leaving 1/4 headspace. Wipe rims and add lids.
6. Process jars in water bath for recommended time for your altitude.
|
|