A delicious sweet and spicy jam, perfect with crackers and cheese, as a condiment or as a glaze for chicken or shrimp.
4cupspeachespeeled and finely chopped
1mediumred bell pepperseeded and finely chopped
3mediumjalapenosseeded and finely chopped
1/2tsp.grated lemon rind
2ozbox pectin powder57g *see notes
Place peaches in a large, non-reactive pan. Combine peppers, lemon rind, cider vinegar and pectin powder with fruit in pan. Stir well to combine. Place on the stove-top over high heat and stir until the mixture comes to a full boil. Stir in sugar and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a spoon and discard. Pour into clean warm, sterilized jars, filling to within 1/4-inch of rim.
Refrigerate in jars for short-term use.
Apparently (like many things!), some boxes of powdered pectin are now only 49g. Unfortunately, the ratio of pectin to sugar to fruit in this recipe still requires the full 57g in order for the jam to set. That may mean that you will need to buy two packages and use a full package and a portion of the second to equal 57g.Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!