Peach jalapeño fiery concoction

Made about 1,75 litre of excellent sweet and spicy stuff.. The peaches did not fall apart. Maybe i should cook longer? but it already took forever to simmer and shorten (almost 3 hours?).

  • 2 kg peaches (raw material, no stones (pits?), no skin)
  • 800 g granulated sugar
  • 100 ml lemon juice
  • 2-3 jalapeños, seeds and stems removed, diced
  1. Bring a pot of water to a boil.
  2. Cut an X at the top and the base of the fruit and then boil the peaches for 1 minute.
  3. Remove the peaches with a slotted spoon from the water and transfer to a bowl filled with ice water to stop them from cooking.
  4. Once cool enough to handle, gently rub off the skins.
  5. into into 1 cm thick slices, discarding the pit.
  6. Toss the peach slices in a non-reactive pot with the sugar and macerate for 1-2 hours or until the sugar has dissolved and the peaches are soft and juicy.
  7. Meanwhile, sterilize the jars and lids in either a pot of boiling water or the dishwasher.

Once all sugar has disappeared

  1. Place a plate in the freezer.
  2. Stir in the lemon juice and the diced jalapeño to the peaches.
  3. Place the pot on the stove and turn the heat to high.
  4. Bring the pot to a boil and then turn the heat down to low, stirring occasionally.
  5. After 1 hour take the plate out of the freezer and place a spoonful of the jam on the plate. After a minute, tilt the plate and if the jam doesn’t run then it’s ready. If it does run, continue to cook it while occasionally stirring for 5 more minutes and then check again.
  6. Continue to cook and test until it doesn’t run.
  7. Pour jam into hot, sterile jars leaving a bit of space.
  8. Cover with lid and rings.
  9. Place the covered jars in a canning pot or stockpot, cover the jars with water, bring to a boil and then cook on high for 10 minutes. Remove the jars with tongs and then allow to cool.  Alternative: place lightly covered jars in the warm oven (225F/110C) and watch them bubble – after they start to bubble take them out, tighten the lids, let them cool.  Store in cool and dry place.
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