Prep Time:
1 Hour
Cook Time:
30 Minutes
Makes:
1 Quart
This spicy and slightly sweet jam incorporates fresh juicy peaches. Great used as a spread, a quick sauce for chicken, or a glaze for pork.
INGREDIENTS
- 6 Each Medium Jalapeño Peppers
- 1 Each Medium Green Bell Pepper
- 1 Each Medium Red Bell Pepper
- 1 ½ Cups Apple Cider Vinegar
- 1 Tbsp Crushed Red Pepper Flakes
- 6 ½ Cups Granulated Sugar
- 2 Pouches Liquid Pectin
- 1 Cup Diced Peaches
DIRECTIONS
- To process jalapeño peppers, wear gloves to protect your hands when dicing.
- Wash, seed and chop jalapeño, green and red peppers finely. For a spicier jelly, leave some jalapeño seeds.
- Peel and finely dice peach.
- In a large stockpot combine peppers, sugar, vinegar, and crushed red pepper over a medium high heat.
- Bring to a full rolling boil. Boil for about 5 minutes then add the pectin and peaches.
- Return to a rolling boil for 3 mintues. Let cool for a minute and skim foam.
- Pour into a container and store in fridge, or place in jelly jars and process in water bath canner for 10 minutes.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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