There is no greater sound when canning than the popping of a lid. This signals a successful jar of preserves that can last up to a year, or in some cases longer. Ever since I popped my canning cherry a few weeks ago, I have been addicted.
This weekend, with the help of my amazing friend Shandra, we canned six different things: spicy dilly beans, dill pickles, pickled pepperoncini peppers, roasted jalapeno salsa, ground cherry pepper jelly and the recipe I am going to share with you tonight (don’t worry, I will share the rest too) peach jalapeno pepper jelly.
With peaches still in season, I thought what better way to break into the world of making jelly than with a peach pepper variety.
I love pepper jelly. Over a warm, gooey wheel of creamy brie, spread over cream cheese or just on a cracker, pepper jelly is a sweet and spicy bit of heaven.
The peach flavour sweetens up the heat from the garden-fresh jalapeno peppers.
One sad thing about making pepper jelly from scratch is seeing the amount of sugar that goes into it. If anyone has a sugarless or low sugar recipe for pepper jelly, please feel free to share it in the comments below. I plan on whipping up a few different versions of pepper jelly before the season is through.
Peach Jalapeno Pepper Jelly
Adapted from How to Have It All
- 6 jalapeno peppers, seeded and minced
- 1 green bell pepper, seeded and minced
- 1 red bell pepper, seeded and minced
- 1 1/2 C apple cider vinegar
- 6 1/2 C sugar
- 2 pouches Certo liquid pectin
- 1 C peaches, finely diced
In a large stainless steel pot (do not use a coated pot for this, see my Popping My Canning Cherry for more information on non-reactive cookware in canning) combine peppers, sugar and vinegar over high heat.
Bring to a rolling boil. Maintain a rolling boil, stirring constantly for five minutes.
Add pectin and peaches. Return to a rolling boil and stir for three minutes.
Remove pot from heat and let cool for a minute. Skim off any foam with a spoon.
Pour into hot jars leaving a half-inch of head space. Process in water bath canner for 10 minutes.
Remove from canner and place jars somewhere they can sit undisturbed for 24 hours.
Listen for the pop and rejoice in the fact that you just made your own pepper jelly.
We doubled the recipe and ended up with 13 jam-sized jars (250 ml) of this delicious jelly.
After we made the jelly I did read a few posts from other bloggers regarding the doubling of canning recipes. Many warned against while others said the consistency changes when doing larger batches.