|Join me at Monte Cristo and learn to make this fantastic JALAPENO PEACH JAM without pectin using only 4 ingredients, peaches, jalapeños, sugar and lemon juice. It’s just a little spicy and a little sweet...something for everyone! You can use this same recipe for plain peach jam, just leave out the jalapeños, if desired. Not sure why you would, but...it’s your life.
5 pounds peaches, fresh or frozen (about 15 fresh)
4 to 6 or more fresh jalapeños
4 cups sugar
1/2 cup lemon juice
Peel, pit and coarsely chop the peaches. Place in a stockpot.
Wearing gloves, clean jalapeños, removing some membranes and most of the seeds. The more membranes you leave, the spicier your jam will be. You can leave the seeds, which will make it hotter, but then you’ll have seedy jam. Again...your life, your jam.
Chop the jalapeños.
To the peaches, add 4 cups sugar. Mix well. Set aside for 1 to 3 hours.
This is a good time to prep your jars and start heating your water for the water bath.
To the macerated peaches, add the lemon juice and chopped jalapeños; stir well.
Place a plate in the freezer. Just do it.
Bring to a boil over medium heat, stirring frequently. Simmer at a low boil.
After 30 to 40 minutes, start testing for thickness.
Onto the frozen plate, drop a small amount of the jam mixture. Let it set for one minute.
Test for consistency. If it’s still runny when you tip the plate, it needs to cook more.
Mine took well over an hour, and I tested it 6 or 7 times.
Once you’ve reached a jam consistency, a consistency that is spreadable, it’s ready to put into jars.
Into prepared (cleaned, sterilized and hot) half-pint jars, using a canning funnel, ladle the preserves. Clean the jar rims with a damp paper towel. Cover with lids and rings. You will need 8 to 10 jars. Be prepared.
Place in boiling water, covered by 2 inches of water. After water returns to a boil, process for 10 minutes.
Use on biscuits, toasts, heck...peanut butter sandwiches. I made appetizers using mini phyllo cups. Into your cup, put a piece of Brie or goat cheese, cover with jam. Bake about 10 minutes at 350°. I added a salted, toasted pecan on the top too, delicious but not entirely necessary. They disappeared. Enjoy! Thanks for coming to Monte Cristo!
Products or similar products used or mentioned & where to get them:
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Ball canning funnel: amzn.to/36Fw7hZ
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Canning rack: amzn.to/3lzpphS
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LifeatMonteCristo.com
Notice:
I’ve made every effort to be sure that the information I’ve provided is safe and accurate.
I’m not an expert and am not responsible for any damages that may occur in connection with the information in this video.
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3 окт 2024
