This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Peach and Pepper Jam
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- #25022
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
4 cups peeled peaches, finely chopped
1 whole red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 teaspoon grated lemon rind
2 tablespoons cider vinegar
1/4 teaspoon hot pepper sauce
1 box fruit pectin crystals
5 cups granulated sugar
directions
Place peaches in large saucepan. Combine peppers, lemon rind, cider vinegar, hot pepper sauce and fruit pectin crystals with fruit in saucepan. Place saucepan over high heat and stir until mixture comes to a full boil. Stir in sugar, bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Pour quickly into warm, sterilized jars filling up to 1/4-inch from rim. Seal while hot with sterilized lids.
added by
supersalad
nutrition data
31 calories, 0 grams fat, 8 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
September 28, 2013
GREAT JELLY TURNED OUT PERFECT BUT NOT QUITE AS SPICY AS ID LIKE MAYBE A FEW MORE HOT PEPPERS
August 20, 2008
Lovely recipe that combines the sweetness of summery peaches with the spiciness of hot peppers. I used a finely chopped jalapeno in lieu of the hot pepper sauce. Otherwise I followed the recipe exactly and got 7 half pints of lovely jam. I also processed my jars for 10 minutes in a hot water bath.
August 29, 2007
My husband hates peaches, but he ate this tonight over pork roast and LOVED it! This is excellent!