Peach jalapeno jelly recipe

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Dandy Acres, Oct 13, 2009.

  1. Dandy Acres

    Dandy Acres Out Of The Brooder

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    Apr 14, 2009
    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.
     
  2. turtleblossom

    turtleblossom Chillin' With My Peeps

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    Jun 8, 2008
    Kentucky
    Maybe you need pectin?
     
  3. flora

    flora Out Of The Brooder

    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!"
     

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