Peach-jalapeño Summer Pepper Jam

• 份量: Yields: About 6 small ja
• 总时间: 51 minutes

配料

Fruit Base

4 cups ripe peaches, peeled and diced

1/2 cup red bell pepper, finely chopped

1/4 cup jalapeño, thinly sliced (adjust to taste)

2 tbsp lemon juice

Zest of 1 lemon

Jam Mix

1 box (1.75 oz) powdered fruit pectin

5 cups granulated sugar

1/2 cup apple cider vinegar

As it cooks, the kitchen fills with a heady scent of ripe peach and bubbling chili sweetness — totally intoxicating.

步骤

Sterilize jars and lids in boiling water; keep warm.

In a large pot, combine peaches, peppers, jalapeño, lemon juice, and zest.

Stir in the vinegar and pectin, then bring to a rolling boil.

Add sugar all at once and stir to dissolve completely.

Return to a full, hard boil for 1 minute, stirring constantly.

Remove from heat and skim off any foam.

Carefully ladle jam into hot jars, leaving ¼ inch space.

Wipe rims clean, seal with lids, and process in a water bath for 10 minutes.

Let cool and rest for 24 hours to fully set.

Store in pantry or refrigerate once opened.

Prep time: 25 min

Cook time: 15 min

Difficulty: Intermediate