Peach-Hot Pepper Jam

Peach-Hot Pepper Jam

2 cups finely chopped peeled peaches (about 1-1/2 lb.)
1 cup finely chopped red peppers (about 1 large red pepper)
1 cup finely chopped jalapeƱo peppers (about 10)
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin

  1. Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
  2. Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
  3. Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  4. etc
  5. etc

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