Saturday, September 5, 2015

Peach and Red Pepper Jelly

Let the last of summer's bounty continue to come home from your local markets, or from your gardens. We don't have a garden but we do have one planter that we always plant with peppers of all kinds. It always amazes me at the crop it gives. I still had some peaches from the pies I made not long ago and with so many peppers thought a bit of peach and red pepper jelly would be nice to have in the pantry. It was a bit of an experiment with measurements, and the end result was not a thick jelly, but I really liked the consistency. A little more like a thick pourable sauce rather than jelly. It will be perfect as an appetizer over cream cheese served with crackers or poured over chicken breasts for a sweet peppery glaze.

  • 2 cups finely chopped red peppers
  • 2 habenero peppers, chopped fine (use gloves when handling these hot peppers)
  • 2 cups fresh peaches, peeled and chopped fine
  • 1 1/4 cup white vinegar
  • juice from 1 fresh lime
  • 5 1/2 cups sugar
  • 1 box Certo
  1. Wash jars and and new sealer lids and then sterilize with boiling water. 
  2. Chop peppers and peaches and place in a large pot.
  3. Add vinegar, sugar and lime juice. Stir together.
  4. Cook over medium high heat for 15 minutes turning down if need be but make sure it continues to boil. Stay with it and stir often.
  5. Add box of Certo and boil for 3 minutes, stirring the whole time.
  6. Pour into hot clean jars and seal with hot dry lids. The lids will pop as the jelly cools and lids seal. Check to make sure all lids have snapped down. Store in a cool dark area. If lids did not seal, store in refrigerator. 

13 comments:

  1. Hi Kathy - that sounds like a great combination for a hot jelly. It will be fabulous on cream cheese or as a glaze on meat. Love the sound of those snapping lids - gives such satisfaction. Hope all is well with you and yours (miss your posts).

    ReplyDelete
  2. This is a different question, but where did you get those cute jars and lids??

    ReplyDelete
    Replies
    1. I purchased them at my local grocery store. I've also seem them in small hardware stores.

      Delete
    2. I would so love to be able to purchase some decorative lids/rings like these...nothing available in the states.

      Delete
  3. Replies
    1. It yields approximately 6 or 7 250 ml size jars.

      Delete
  4. This is beautiful Kathy. I love the new combination of adding peaches.

    ReplyDelete
    Replies
    1. I just had a similar recipe over melted brie....on Italian toasts....Mangos were also incorporated!! So delicious!!

      Delete
  5. Hey Kathy, I am new to jellies, how long will the preserves last on the shelf?

    ReplyDelete
    Replies
    1. As long as your jars seal they should be good for at least a year, but do check out canning and preserving sites as we are not experts. If you have any question as to whether or not they have sealed just keep them in the fridge.

      Delete
  6. After a weekend full of canning tomatoes, pickles, and applesauce, I made 2 batches of this jelly. Boy oh boy this stuff is Good! I'll be making more for Xmas gifts. Thanks for the recipe.

    ReplyDelete
    Replies
    1. You've been busy and will enjoy all those beautifully filled jars through the winter months. This pepper jelly does make a nice gift.

      Delete
  7. I have liquid Certo. Can I use one pouch instead of a box of dry?

    ReplyDelete