Zesty Peach Jalapeno Jam (Print Version)
# Ingredients:
→ Sweeteners
01 -
600 grams white sugar
→ Citrus
02 -
1 tablespoon grated lemon peel
03 -
2 tablespoons lemon juice, freshly squeezed
→ Produce
04 -
4–5 small jalapeños, seeded, washed, and minced
05 -
5–6 medium peaches, ripe, peeled, pitted, and chopped small
# Instructions:
01 -
Clean glass jars and lids in hot, soapy water, let them dry. Pour the hot mixture into jars, leave about half a centimeter at the top. Wipe edges, cover tightly, and wait for them to cool down.
02 -
Stick a metal spoon in the hot mixture. If it sticks to the back and runs off kinda slow, it's good to go.
03 -
When the pot's boiling nicely, dump in the sugar. Keep stirring so nothing burns. Let it bubble for 15 to 20 minutes ‘til it thickens up and looks jammy.
04 -
Toss in chopped peaches, tiny chopped jalapeños, grated lemon peel, and lemon juice into your big pot. Mix everything up and cook on medium-high till it starts bubbling.
05 -
Dunk peaches quickly in boiling water, then chill them in ice water. Peel, take out pits, and chop them up. Rinse the jalapeños, remove seeds if you want it less spicy, and dice them small.
# Notes:
01 -
Want to peel peaches fast? Boil them quick, throw them in cold water, and the skins come right off.
02 -
For more or less chunk, mash or blend before or after cooking by grabbing a potato masher, stick blender, or food processor—up to you if you want it chunky or smooth.
03 -
After it cools, toss it in jars with tight lids and keep in the fridge for about three weeks, or put it in freezer-safe jars for up to six months.
04 -
If you want to store it at room temp, pop the sealed jars in boiling water for 10 minutes, then stash in a cool, dark spot for a year.