cups peeled sliced peaches jalapeño peppers seeds and ribs, more if more heat is desired cup bottled lemon juice cup water tablespoons powdered low or no-sugar needed pectin cups granulated sugar cleaned and sanitized pint mason jars or 7-8 half pint jars, with lids and bands
INGREDIENTS
4
3
1/4
4
2/3
4
4
1
Place peach slices and peppers in the bowl of a food processor and pulse until peaches reach your desired consistency (depends on if you like big chunks or little chunks of peaches in your jam). Transfer the puree to a large saucepan.
2
Combine puree with lemon juice, water, and pectin. Bring mixture to a hard rolling boil over medium to medium-high heat. Stir in the sugar. Return to a boil and continue to boil for 1-2 minutes, stirring frequently, until jam reaches desired consistency. Remove the pan from heat. Skim off any foam from the surface if desired.
3
Ladle hot jam into warm jars leaving ¼ inch of headspace. Wipe the rim of the jar with a clean, damp rag.
4
Center the lid on the jar. Carefully screw on the band until it is fingertip tight. Store the cooled jam in the refrigerator for up to three months.
Yield
1 tablespoon
calories
40 kcal per serving
carbohydrates
11 grams