My late summer peach trees have more than normal fruit on it this year and a good chance to try new recipes for the sweet peaches. I tried this peach pepper jam recipe for the first time and loved it!
– Peaches – Bell Pepper – Hot Peppers. – Apple Cider Vinegar – Powdered Pectin – White Sugar
First wash the ripe peaches. Then blanch the peaches or put them in ice water to make them easier to peel. Peel the peaches.
Finely chop the peaches, and peppers in a food processor. If you touch the inside of the hot peppers, wear gloves. Add these ingredients to a large pot.
Add the vinegar and pectin to the pot, stir well, heat on high heat and bring to a full rolling boil, stirring constantly.
Remove from heat and skim off foam. Ladle the hot jelly into jars, using a canning funnel. Leave a 1/4 inch headspace.
Wipe the rim of the jars, remove the air bubbles and add the lids. Add the canning jars to the boiling water bath and process jars at a hard boil for 10 minutes.
Remove the hot jars from the hot water bath after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.