Peach Jalapeno Jelly
This sweet and spicy Peach Jalapeno Jelly needs no added pectin, and uses only four ingredients. A simple recipe that is great for extending peach season beyond the summer!
Servings 1.5 Cups
Ingredients
- 1 lb Fresh peaches about 3-4 peaches
- 1 Jalapeno *see note
- 1 Cup White sugar
- 2 T Fresh lemon juice
Instructions
- Score an "x" on the bottom of each peach, and boil in large pot of water for 60 seconds. Remove and place peaches immediately into an ice bath. Let cool for 2 minutes.
- Peel the skin off of the peaches and discard. Chop peaches into about 1/4 inch pieces, set aside. Remove stem and seeds from jalapeno, and finely mince.
- Place peaches into pot with white sugar. Bring to a boil over medium heat and cook for 15 minutes stirring occasionally.
- Remove from heat, and let sit/cool for 10 minutes. This allows the fruit to rest and absorb additional liquid.
- Place back on heat, and boil over medium heat for an additional 15 minutes, continuing to stir.
- Add jalapeno and lemon juice to the pot. Continue cooking over medium heat for 8-10 minutes. Stir frequently to prevent caramelizing or burning on the bottom fo the pot.
- Let cool at room temperature, and then place into a tightly sealed container.
Notes
*This yields a mildly spicy jelly. If you would like more kick, add an additional 1/2 of a jalapeno pepper.