Canned Peach Jalapeño Jelly
A delightful sweet and spicy jelly made with canned peaches and jalapeños, perfect for spreading on biscuits or pairing with cheese platters.
Ingredients
For the Jelly
- 4 cups canned peaches (drained and chopped) Use the best quality canned peaches for best flavor.
- 1-2 pieces jalapeños (finely chopped, seeds removed for less heat) Adjust the number of jalapeños based on your heat preference.
- 1/4 cup lemon juice
- 2 cups sugar Accurate measurement is crucial for setting the jelly.
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 1/4 cup water
Instructions
Preparation
- Start by sterilizing your jars and lids in boiling water to ensure your jelly stays fresh for a long time.
- In a large saucepan, combine the chopped canned peaches and jalapeños. Add the water and lemon juice and stir to combine.
Cooking
- Heat the mixture over medium heat until it begins to boil. Stir occasionally to prevent sticking.
- Once it reaches a boil, add the fruit pectin. Stir continuously and bring the mixture back to a vigorous boil.
- Gradually stir in the sugar. Keep stirring until it’s completely dissolved. Allow it to boil for another minute, continuously stirring.
- You can test the jelly by placing a teaspoon of the mixture in the fridge for a minute. It should set up nicely!
- Pour the hot jelly into the prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims with a damp cloth before sealing with lids.
- Process the jars in a boiling water bath for about 10 minutes to ensure they are sealed properly.
- Remove the jars and let them cool at room temperature. Once cooled, check that the seals are tight, and store them in a cool, dark place.
Notes
For milder jelly, reduce jalapeños. Store jelly in a cool, dark place for up to one year. Once opened, refrigerate and consume within three weeks. Consider freezing in airtight containers.