today I finally accomplished my small batch challenge -> http://www.foodinjars.com/2012/08/sustainable-eats-august-urban-farm-handbook-challenge-food-preservation-edition/#comments
My inspiration along with very good step by set instructions & photos -> http://taste-for-adventure.tablespoon.com/2011/09/13/peach-jalapeno-jam/
|all the ingredients |
OK ... I wimped out!
I was going to use 2 peppers, but when
I sampled the first one (yikes)
do that get hotter when they turn red?
or am I becoming a sissy in my old age?
… and my adaptation =D
3 medium/large peaches
- I used 2 white and 1 yellow - diced
1 small Jalapeno (2 if you like SPICY)
- I used a red one (pretty) finely diced
1/3 cup plus 1 Tablespoon granular cane sugar
Juice of 1/2 lemon
1 teaspoon low/no sugar pectin
|adding it all to simmer|
|after about 15 min simmer|
|all clean warn and ready to fill|
|processed 10 min - cooling off & looking beautiful|
also check out round 2 - Small Batch Ginger Lemon Basil Peaches Preserves even better than the first =D