Peaches are in in my area and they are super sweet and plentiful this year. This recipe is easy to make. It isn’t as hot as a typical Pepper Jelly – A touch of Heat with a lot of Sweet!!! I freeze mine, but you could also can the jelly if that is your preferred way of preserving it. It is great on toast or bagels, as part of a charcutier board. Serve it over cream cheese with crackers or as a glaze on Ham or a Pork Roast. And, I love it as a glaze on Duck!!
Peach and Jalapeno Pepper Jelly
3 pounds peaches, peeled, pitted and chopped (about 6 cups chopped)
6 cups granulated sugar, divided
1 large sweet Red Bell Pepper, chopped
2 medium Jalapeno Peppers – Seeded and chopped
½ teaspoon of lemon zest
2 Tablespoons lemon Juice
2 Tablespoons Apple Cider Vinegar
1 (3 Ounce) Envelope of Liquid Pectin.
Note-The seeds and Membrane of Jalapeno pepper is where most of the heat is. The more seeds and membrane you leave in the Jalapeno Pepper the hotter the jelly will be.
Mix the chopped peaches and 2 cups of sugar in a non- reactive bowl or pot; Cover and let stand about 30 minutes until the sugar and peaches macerate and create a liquid. Mash the peaches slightly, leaving some chunks.
Over medium heat, add the peppers, zest and remaining sugar to the peaches. Stir in the lemon juice and cider vinegar. Continue to stir until the mixture comes to a boil, reduce the heat and simmer and cook, stirring occasionally, for 20 minutes. At this point add the pectin and return to a full boil and allow it to boil for about 1 minute until the mixture thickens. Remove from the heat and using a slotted spoon, skim off any foam that has formed. Ladle the mixture into Freezer Container and freeze immediately - If you are freezing. If you are canning the jelly, ladle the jelly into Sterilized Canning Jars with lids and process in a water bath canner for 10 minutes.