Ingredients:
- 8 cups peeled, pitted, and roughly chopped peaches
- 3 TBSP fresh lemon juice
- 1 TBSP apple cider vinegar
- 5 cups sugar*
- ½ tsp. Lemon zest
- ½ tsp. Freshly grated ginger
- 3 TBSP powdered pectin
- 2 jalapeno peppers
- 1 poblano pepper
Directions
- Place a small bowl in freezer for checking jam’s consistency later.
- Blanch peaches 30 – 50 seconds in boiling water
- Transfer to a bowl of ice water and pull the peels off the peaches, remove seed, and roughly chop peaches.
- Boil to sterilize jars and lids in a large large stock pot of water. Using canning tongs, remove the jars to a clean dish towel to dry. Keep the stock pot of water on low heat so is ready for sealing jars later.
- Add peaches, sugar, lemon juice, cider vinegar, lemon zest, ginger, and pectin to a large pot. Stir to combine, and let sit for 10-15 minutes.
- Remove stems and seeds from jalapenos and poblano peppers. Chop in a food processor until fine
- Add the chopped peppers to the pot with the rest of the ingredients, and place over high heat. Bring the mixture to a full boil, and let cook for 10 minutes, stirring occasionally to keep the bottom from scorching. As the mixture boils, skim off any foam that appears on the surface.
- To test the jam, spoon a small amount onto the saucer that’s been chilling in the freezer. If the jam sets up to your liking, it’s done. If it’s too loose, cook a few minutes longer and test again.
- Carefully ladle the hot jam into your clean jars leaving about 1/4 inch of head room in each jar. Once the jars are filled, wipe the rims with a damp towel to ensure a clean seal, and screw on the lids.
At this point you can turn the jars upside down for 5 minutes (this is my preferred method) & then turn upright, listening for the “pop” & bump in middle will not flex to ensure a seal. Or return the sealed jars to the stock pot of boiling water, process in the water bath for 6-8 minutes. Remove the jars and set them carefully onto a clean kitchen towel. Let sit at room temperature, undisturbed, until completely cool. Jars that are properly sealed can be kept in a cool dark place for up to a year.
If a jar or two don’t seal, just place in refrigerator for consumption. A good reason for a gathering!