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Peach and Jalapeno Jam
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Description
Summer peaches in all their glory work perfectly with the fresh bite of the jalapeno. Spread this on everything.
Ingredients
- 5 pounds Ripe Peaches, Peeled And Chopped
- 1 whole Lemon, Zest And Juice
- 2 whole Limes, Zest And Juice
- 4 whole Jalapeno Peppers, Diced (I Leave The Seeds In)
- 4 cups Sugar, I Use Organic Cane Sugar
- 6 ounces, fluid Certo Liquid Fruit Pectin
Preparation
Makes twelve 4-ounce jars.
In a heavy-bottomed stock pot, add peaches, lemon and lime zest and juice, jalapeno and sugar. Turn on medium heat and stir with wooden spoon to combine. When the peaches have started to break down, about 30 to 40 minutes, turn heat up to medium high. Let jam come to a boil and add pectin. Boil 1 minute longer.
Follow standard procedures for canning.
Tip: For smoother jam, use a potato masher to break up peaches while cooking.
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