Pepper Peach Jelly Recipes

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PEACH-HABANERO JAM

Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.

Provided by Brad Jones

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h35m

Yield 32

Number Of Ingredients 9



Peach-Habanero Jam image

Steps:

  • Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
  • Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
  • Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 33.2 g, Sodium 3 mg, Sugar 33 g

2 pounds fresh peaches - peeled, pitted, and diced
5 each habanero peppers, seeded and minced
4 cups white sugar
1 cup brown sugar
3 fluid ounces whiskey
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 teaspoon white vinegar
2 sterilized pint-sized jars

PEACH-HOT PEPPER JAM

Excite your taste buds with our delicious Peach-Hot Pepper Jam. Our sweet and spicy Peach-Hot Pepper Jam is one of our favorite summertime spreads.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 1h5m

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 7



Peach-Hot Pepper Jam image

Steps:

  • Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
  • Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
  • Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

2 cups finely chopped peeled peaches (about 1-1/2 lb.)
1 cup finely chopped red peppers (about 1 large red pepper)
1 cup finely chopped jalapeño peppers (about 10)
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl (See tip below.)

PEPPER PEACH JELLY

Dreamgoddess needed a pepper peach jelly for a recipe she wanted to try, but none could be found in our small town. This is what I came up with. Just remember that for hotter jelly, cut the habaneros in half so that the heat can escape better or add another whole pepper. For less heat, use peppers that are not quite as hot. For just plain peach jelly, leave off the pepper all together.

Provided by Jellyqueen

Categories     Jellies

Time 45m

Yield 5-6 half pints

Number Of Ingredients 5



Pepper Peach Jelly image

Steps:

  • Cut up peaches and discard pits.
  • Place in large sauce pan with whole habenoros.
  • Add 1 1/2 cups water.
  • Bring to a boil.
  • Reduce heat; simmer 10 minutes, stirring constantly.
  • Strain through cheese cloth.
  • This should produce 5 1/2 cups juice.
  • May need to add a little water to accomplish this measurement.
  • Pour exact amount of juice into 6-8 qt. saucepan.
  • Measure exact amount of sugar into bowl and set aside.
  • Stir in Sure Jell and 1/2 teaspoon butter or margarine.
  • Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.
  • Stir in sugar quickly.
  • Return to a full rolling boil and boil for exactly 1 minute.
  • Remove from heat and skim any foam off of top with a metal spoon.
  • Ladle quickly into jars which have been preheated.
  • Be sure rims are clean and place lids and rings on jars; be sure they are very tight.
  • Invert for 5 minutes, then set upright to cool.

Nutrition Facts : Calories 955.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 1, Sodium 27.6, Carbohydrate 243.3, Fiber 9.4, Sugar 226.7, Protein 5.5

6 lbs peaches
3 whole habanero peppers
1/2 teaspoon butter or 1/2 teaspoon margarine
4 1/2 cups sugar
1 box Sure-Jell

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