Peach Jalapeño Jam
14.3 هزار بار بازدید -
6 سال پیش
-
PRINT the recipe:
PRINT the recipe: http://bit.ly/36uE8pt
The sweetness of the peaches and spiciness of the jalapeños make this a winning combination - all in jam form! It's a late-summer treat perfect for so many uses!
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------------------------------
Weck jars used to store jam: https://amzn.to/2vr0cOv
Christine Ferber's "Mes Confitures" book: https://amzn.to/2OuvMDG
* The above are Amazon affiliates links. I earn a small commission when purchased through my link.
INGREDIENTS
- 3 1/2 pounds peaches
- 3 1/2 cups sugar
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 4 jalapeños, seeded and diced
- 1 4-inch sprig rosemary
INSTRUCTIONS
To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.
Discard peach skins then cut peaches into thin wedges and discard pits.
In a large heavy-bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños, and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.
Remove from heat and cool for 10 minutes.
Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours.
After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
Remove from heat and either can in a water bath (http://bit.ly/1HRhcOY) or keep in the refrigerator for up to 2 months. Alternately, this can be frozen for up to one year.
The sweetness of the peaches and spiciness of the jalapeños make this a winning combination - all in jam form! It's a late-summer treat perfect for so many uses!
SUBSCRIBE for more great videos! http://bit.ly/WyseGuide
Like my page on Facebook: http://bit.ly/WyseGuideFB
Visit my website: http://bit.ly/Wyse_Guide
Check me out on Instagram: http://bit.ly/WyseGuideIG
------------------------------
Weck jars used to store jam: https://amzn.to/2vr0cOv
Christine Ferber's "Mes Confitures" book: https://amzn.to/2OuvMDG
* The above are Amazon affiliates links. I earn a small commission when purchased through my link.
INGREDIENTS
- 3 1/2 pounds peaches
- 3 1/2 cups sugar
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 4 jalapeños, seeded and diced
- 1 4-inch sprig rosemary
INSTRUCTIONS
To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.
Discard peach skins then cut peaches into thin wedges and discard pits.
In a large heavy-bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños, and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.
Remove from heat and cool for 10 minutes.
Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours.
After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
Remove from heat and either can in a water bath (http://bit.ly/1HRhcOY) or keep in the refrigerator for up to 2 months. Alternately, this can be frozen for up to one year.
6 سال پیش
در تاریخ 1397/05/09 منتشر شده
است.
14,322
بـار بازدید شده