Peach Pepper Jam

Sweet and tangy jam. Delicious on hot homemade biscuits or mix with a little cream cheese and serve with Ritz crackers.

Difficulty: Intermediate

Servings: Makes 7 half pints

Ingredients

3 lbs. ripe peaches (9 medium)
6 cups sugar (divided)
1 cup finely chopped red bell pepper
1/3 to 1/2 cup ground or finely chopped red chili peppers
1 cup cider vinegar

Directions

Peel and chop peaches cutting away any bruised parts. There should be about 6 cups. Sprinkle with sugar and let stand several hours or overnight.

Stir fruit and pour into large (nonreactive) pot. Bring to a full boil, reduce heat and cook at a slow steady boil for 15 minutes.

Add remaining sugar, peppers and vinegar. Bring to a boil, reduce heat and cook at a slow boil for 45 minutes, stirring occasionally. Remove from heat and skim as needed.

Ladle into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.

Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving

Submitted by: kentuckyfarmgirl on August 6, 2010