I feel so terrible for the delay in sharing this recipe, but things have been so busy the last few weeks. Two weddings and an out-of-town birthday party have had our weekends full and I just haven’t had time to write-up this post. We’re back now and no more traveling for a month, then things get a little busy again, but on with the jelly…
Sweet or savory? Jams and jellies can be both. They do not have to be relegated to breakfast toast and PB&J sandwiches. If that’s all you’ve done with your jelly then you’re missing out on a whole world of flavors. I’ve made several types of jams and jellies now, and while they’ve been yummy they are still the same: sweet. That is not a bad thing, I love my sweet jams and jellies. But there is more, so much more.
Peach Jalapeno jelly is sweet, but it’s also got a little heat from the jalapeno. I cannot wait to make some fresh dinner rolls and slather this jelly on. Or on a pork chop or chicken breast as a nice sauce put on after its been cooked. Oh, or even with a nice ham. The possibilities with a savory jelly are vast. Soon as the weather cools down a little and I can turn on my oven, I’ll be baking all kinds of dinner breads to be slathered with this jelly.
When making this jelly, I have to admit that I made a mistake: I over boiled the pectin and it didn’t set properly. I know better, but as I was bringing it back to a boil I walked away and got distracted and it boiled for far more than the 1 minute it should. That said, I must say I’m not overly disappointed. As I said in my nectarine jam post I like my jams free and loose, not stiff and jello-y. The jelly is so pretty with the tiny pieces of peaches and peppers floating through the mix.
Peach Jalapeno Jelly
Makes 6 cups
- 4 cups peaches, peeled and finely diced
- 1 red bell pepper, finely diced
- 1 green bell pepper finely diced
- 1 jalapeno, finely diced
- 1 teaspoon lemon zest
- 2 tablespoons apple cider vinegar
- 5 cups sugar
- 1 box pectin
1) Combine peaches, bell peppers, lemon zest, apple cider vinegar, and pectin in large pot. Turn heat to medium high and stir until a rolling boil is reached.
2) Mix in sugar and return to a rolling boil. Once rolling boil begins, set timer for 1 minute, and stir constantly (Do NOT over boil or jelly won’t set). Remove from heat, and skim off any foam.
3) Ladle jelly into hot sterilized jars, leaving 1/4 inch head space. Process in water bath for 15 minutes.