Peach jalapeno jelly recipe

[Dandy Acres]

I have failed twice and not sure why. Regular jalapeno jelly was fine, but when I substituted peach juice for the water and reduced the sugar it won't jell up. Both times I came out with syrup even though it was hot enough.

Will somebody share a recipe please? Or tell me where I went wrong? Thanks.

 

[turtleblossom]

Maybe you need pectin?

 

[flora]

This is the recipe I used for Raspberry Jalapeno Jelly, I think it would work if you substituted peaches.

"Raspberry Jalapeno Jelly Recipe #8542
You would be surprised at how good this tastes and how versatile it is.
1cup green bell pepper, minced into 1/4 inch peices
2 cup frozen raspberries or fresh raspberry
1/2 cup jalapeno peppers, minced to 1/4 inches
6 cups sugar
1 1/2 cup cider vinegar
6 ounces pectin
Sterilize jelly jars and lids according to manufacturer's instructions.
Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces.
Measure 1 cup.
Reserve rest for another purpose.
Chop jalapenos into 1/4 inch pieces.
Measure 1/2 cup for jelly.
Place the Raspberries, green pepper and jalapenos, sugar and vinegar in a large saucepan.
Bring to a boil.
Continue to boil 1 minute.
Remove from heat; let cool 5 minutes.
Stir in pectin.
Strain mixture through a fine strainer to remove pieces of peppers.
Pour strained liquid into sterilized jars.
Cover tightly and store in a cool place up to 6 months.
Enjoy!"

Here are some comments others made about the recipe, it has worked great every time I made it.

"Our first batch turned out a little thin. Also, if you are planning on water bathing these jars for storage make these adjustments: cool, strain (BTW “ we left seeds in the jalapenos), add liquid pectin, bring to a boil for 1 minute, then put in jars and process accordingly. Once it has been put through the water bath it has a great set. It might seem a little firm, but once you taste it you won't care!"
"I followed the recipe completely except I subbed in 1 cup well drained crushed pineapple. The only problem I had was that it didn't jell up very well (enough, but still pretty liquidy). Still tasty as heck!"