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Peach-Hot Pepper Jam
Peach-Hot Pepper Jam

Peach-Hot Pepper Jam

1 Hr(s) 5 Min(s)
45 Min(s) Prep
20 Min(s) Cook
Excite your taste buds with our delicious Peach-Hot Pepper Jam. Our sweet and spicy Peach-Hot Pepper Jam is one of our favorite summertime spreads.
What You Need
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112 servings
Original recipe yields 112 servings
2 cups finely chopped peeled peaches (about 1-1/2 lb.)
1 cup finely chopped red peppers (about 1 large red pepper)
1 cup finely chopped jalapeño peppers (about 10)
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl (See tip below.)
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Let's Make It
1
Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
2
Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
3
Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
4
Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
5
Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Kitchen Tips
Tip 1
How to Finely Chop the Peppers
Use pulsing action of food processor to process the fruit and vegetables until finely chopped as directed in recipe, stopping as necessary to scrape ingredients off side of food processor container; drain well. The ingredients need to be finely chopped in order for them to be evenly distributed in the finished jam.
Tip 2
Handling Jalapeño Peppers
For more heat, leave in some of the jalapeño seeds. Protect hands with rubber gloves while preparing jalapeño peppers.
Tip 3
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
Tip 4
Altitude Chart for Cooked Jams and Jellies
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
Nutrition
Calories
40
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 10g
4%
Dietary Fibers 0g
Sugars 10g
20%
Protein 0g
Vitamin A
2%
Vitamin C
4%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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