Easy Homemade Peach and Jalapeno Pepper Jam | No Pectin | Quick & Delicious

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#peachandjalapenojam #homemade

New addiction: Peach & Jalapeños Pepper Jam! Sweet, tangy, spicy & delicious! This versatile jam can be used with cheese & crackers or with toast or bagel, and can be used as glaze for chicken!

Ingredients :
2 cups peaches (peeled and finely chopped)
1 jalapeño (seeded and finely chopped)
4 small sweet peppers (seeded and finely chopped)
3-4 tablespoons lemon juice
3 tbsp cider vinegar
2 cups white sugar
1/2 teaspoon cayenne pepper
1 teaspoon red chilli flake
2 sprig rosemary

Instructions :
Before you begin, place a small plate or saucer in the freezer so you can check the jam's consistency towards the end of cooking.
Peel the skin and discard the pits. Cut peaches into thin wedges.
In a large heavy bottomed pan add all the ingredients, peaches, sugar, rosemary, lemon juice, peppers, and vinegar, bring to a boil. Simmer for 5 to 8 minutes.
Remove from heat and let it cool for 10 minutes.
Strain the liquid from the peaches & discard the rosemary.
Use the masher to mash the peaches.
Return the liquid back to the pan and bring to boil. Lower the flame and add the peaches and peppers back to the liquid and boil for another 5 to 7 minutes. Skim off foam with a spoon and discard. To test the jam, spoon a small amount onto the saucer that's been chilling in the freezer.
Pour into clean warm, sterilized jars, filling to within 1/4-inch of rim. Refrigerate in jars for short-term use.

Sana Hussain PAK

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Wah ji zaberdust. Maza agia wah kia dish banai hai healthy and refreshing. 🙂👌👍👏😍☺😋

CookingwithSaimaShoaib

Great Video & a tasty recipe. Thanks for sharing with us.

FlavoursbyMariem

I had to comment to let you know that I used your recipe to make my own version of it, and it came out great! NOTE' I'm going to share probably more info than anyone wants to know, but it's because it's meant to inspire those who are doing this type of thing in the kitchen for the first time & how easy it was to make.)

I'm not the one who usually does this type of thing because my husband is more efficient & knowledgeable, but we had close to 20 cups of very ripe peaches from our tree that I'd already peeled (without boiling because they were so ripe, most slid/peeled off easily), then I cut & froze the day before.

I was curious to see how difficult it would be to do a jam with some of the peaches. (We will be using some to make homemade peach ice cream & cobbler, too.) After watching a few different videos & researching what the deal was with pectin & learning what the difference is between preserves, jam, & jelly...I came across your video and the colors looked so enticing! We are mixed culture in our house & like spicy food, however, I don't do well with super sweet foods. Since this was my first time, I only used 2 cups of peaches, 3 fresh green cayenne peppers & 3 sweet long green peppers from the garden, along with 2 daylillies & 2 marigolds (edible flowers we grow), and a few freshly picked raspberries. I used 1/2 pepper flakes, 2 small rosemary sprigs from the garden, & the recommended apple cider & lemon juice, with only 1 cup sugar, & same cayenne red powder. I waited to add the flowers & raspberries until the second boiling procedure (although I meant to wait until it cooled down) but it worked out nicely, the flowers did not change the taste, the sweetness was what I could handle, the spiciness was not overpowering, & plan on making more. I was surprised the rosemary did not overpower & really was a nice touch! I will add that I put it on low temperature (our electric stove goes from 1-10, hubby recommended 3) to further thicken the jam for another 7-10 minutes, being sure to stir every 30 seconds. The thickness came out perfectly. I didn't have any foam to scoop out, there was a tiny bit on the side of the pot, but did not affect me scooping out the jsm. This made about 1 & 3/4 small pints glass jars.

Thank you for sharing your recipe and when I've posted this to my snapchat (or other social media) I made sure to add your YouTube link here. I plan on making more! Thank you!

kcopen