| T O P I C R E V I E W |
| lovelady |
Posted - Jul 21 2009 : 06:37:45 AM
Has anyone ever made a jam or jelly with peaches and jalapenos? I know that I have seen a recipe somewhere for one, but cannot find it now that I have 80 lbs of peaches in my kitchen!!
It seems that it was basically a regular peach jam with a few jalapenos thrown in, plus some apple cider vinegar, but I am not sure of the proportions. If anyone has seen a real recipe, I would really appreciate the help! Thanks! |
| 19 L A T E S T R E P L I E S (Newest First) |
| Lizabeth |
Posted - Jul 24 2009 : 3:51:13 PM
I have 11 1/2pint jars of the apricot/chili setting up now. We will see in about two weeks if they are jam or glaze :) I ended up using (2) 4oz cans of the 'hot' green chilis and pulsing them slightly in the processor before adding to the apricots. hopefully they will turn out! |
| Calicogirl |
Posted - Jul 24 2009 : 09:09:05 AM
I would probably drain the chilis and like Belle said, just try it after each addition to make sure the heat level is good for you.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Lizabeth |
Posted - Jul 24 2009 : 08:44:13 AM
I thought the green in the apricot color would look pretty... will try it today and let you know :) |
| Bellepepper |
Posted - Jul 24 2009 : 08:43:11 AM
Wish I could help you out Lizabeth. I don't have a clue. I wouldn't have thought to use them. I would think you could taste the jam before putting it in the jars. Then add more peppers if it needs them. I'd start with one can of hot. But we like things hot. Remember, you can add more but you can't take it out.
Belle |
| Lizabeth |
Posted - Jul 24 2009 : 07:43:09 AM
Okay, looking in my pantry I have four cans (2 hot, 2 mild) diced green chiles, 4 oz/each. Can I use these? if so, how much per batch? |
| Lizabeth |
Posted - Jul 24 2009 : 07:20:20 AM
you ladies are wonderful! I have 12lbs of apricots left to process and came here looking for inspiration. Sure enough found it :) I am so excited to make this jam--thanks for sharing the recipe.
http://www.handcraftsbyheather.com
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| lovelady |
Posted - Jul 24 2009 : 04:03:15 AM
Sharon, you're so funny! And I think I just might have to try that ice cream concoction tonight, sounds yummy!! Thanks! |
| Calicogirl |
Posted - Jul 23 2009 : 7:02:58 PM
Isn't it cute that this is a "Hot" Topic? 
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Calicogirl |
Posted - Jul 23 2009 : 7:00:57 PM
Girls,
You have to try this:
Scoop some vanilla ice cream into a dessert bowl. Melt some dark chocolate and drizzle on the ice cream (this will harden and look lacy). Then heat up your Peach or Apricot Jalapeņo Jam and spoon some on. SO GOOD!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| JudyBlueEyes |
Posted - Jul 23 2009 : 6:33:49 PM
I have to say you inspired me to make apricot/jalapeno jam with some of my apricots that are ripe now. I just used the recipe in the low=sugar sure=jell box and added a handful of frozen, chopped jalapenos and it turned out fine. I was a little worried that the added peppers would make the recipe wonky, but it set up just fine. Next time I would add a little more, cause I like a little more heat from my jalapenos. Thanks for sharing!
We come from the earth, we go back to the earth, and in between, we garden! |
| cindiloo |
Posted - Jul 23 2009 : 4:57:16 PM
h this sounds so good....I do not know how to can, but I can make some for our immediate consumption.....mmmm. thanks Sharon!
Through God all things are possible. |
| Calicogirl |
Posted - Jul 21 2009 : 10:34:10 AM
Belle,
Your Apricot-Habanero Jam sounds wonderful. I bet it looks beautiful too!
Hmmm, I may be picking some Apricots soon!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Calicogirl |
Posted - Jul 21 2009 : 10:28:59 AM
Here's our favorite recipe:
Peach-Jalapeno Jam
12 peaches, skinned
7-8 large jalapenos, chopped
5-6 cups granulated sugar
1 package powdered fruit pectin
Cook the peaches until done, but not too mushy. Add the jalapenos and cook until tender. Add sugar and cook until thickened, and then add pectin. Cook an additional 15 minutes, stirring frequently.
Pour the jelly into sterilized jars, filling to a half inch from the rim. Tighten the lids and put in hot bath for 20 minutes. Yield: 6 -8 cups
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| lovelady |
Posted - Jul 21 2009 : 10:20:28 AM
Melody~ I haven't ever sold my jams, mainly because I have only been making them on my own for a couple years, but I would be glad to send you a jar of it to try! If you want to, just send me your address and as long as it isn't a complete failure I'll send ya some!
Belle~ Thank you so much for looking for a recipe! That looks great. Sounds like you are going to be one busy lady! Only our cherry tomatoes are starting to ripen, but I don't think it will be too much longer until all the others are needing to be canned, too. Have fun! |
| 4HMom |
Posted - Jul 21 2009 : 07:53:34 AM
Thanks Belle! We don't have peaches in my part of the world yet, but should soon.
"Be the change you want to see in the world" -Gandhi |
| Bellepepper |
Posted - Jul 21 2009 : 07:40:45 AM
Forgot, the recipe makes 11 half pints and don't forget to wear gloves when working with the peppers.
Belle |
| Bellepepper |
Posted - Jul 21 2009 : 07:38:34 AM
Toni, I just knew I had a recipe for apricot/jalapeno jam. I looked in my canning note book and there was a sticky note that said apricot/Habanero jam, Taste of Home, Dec/Jan 05. So the search was on for that issue of Taste of Home. One of the few things I have stored in any kind of order are my keeper magazines. I too, have a bunch of peaches to work up and might try a batch using peaches and jalapenos.
Here is the recipe.
Apricot Habanero Jam
3 1/2 lbs apricots
6 Tb lemon juice
2-4 peppers seeded
1 pkg powdered pectin
7 cups sugar
Pit and chop apricots, place in a dutch oven. Stir in lemon juice. Place habaneros in a blender, add small amt of apricot mixture. Cover and process until smooth. Return to pan. Stir in pectin. Bring to a full rolling boil, add sugar and return to rolling boil, boil and stir for 1 minute. Pour into hot jars, adjust lids. Process 10 min in boiling water bath. For best results, let stand for 2 weeks to set up.
I am going to put this recipe on a card for my canning notebook. Then go put back all those magazines that I drug out to get to this one issue.
Good luck with your jam. I need to get more sugar before I can do mine. Need to do pickles and bread and butter hot peppers today also. The tomatoes are comming on so I have to get my playing around done before I start them. That is an everyday job for as long as they last. |
| 4HMom |
Posted - Jul 21 2009 : 07:35:32 AM
That sounds yummy! If you find it, would you post it and share it? Thanks!
"Be the change you want to see in the world" -Gandhi |
| melody |
Posted - Jul 21 2009 : 07:17:57 AM
Toni...let me know if you find one ...do you sell your jam or jellies? I would love to try that one!
Melody
Farmgirl #525
http://melodynotes-melodynotes.blogspot.com
www.lemonverbenasoap.etsy.com |
