Hot Pepper Peach Jelly

5 cups sugar
2 3/4 cups peeled, chopped peaches
1/2 cup unseeded chopped scotch bonnet peppers
1/4 cup white wine vinegar
1 1 3/4-ounce box regular powdered pectin
2 1/2 tablespoons lemon juice
1/2 teaspoon butter (to reduce foam)
12 sterilized 4 oz. canning jars, lids and rings
  1. Carefully measure out the sugar and set aside.
  2. Add the peppers and vinegar to a food processor. Blend until smooth and set aside.
  3. Place the peaches in a non reactive pot and mash with a potato masher or the back of a wooden spoon. Add the lemon juice, butter and pepper mixture. Stir thoroughly.
  4. Over medium high heat, bring the peach and pepper mixture to a simmer. Add pectin and bring to a roaring boil for 1 minute.  Add the sugar; boil for 1 minute more.
  5. Remove the jelly from the heat. carefully ladle jelly into sterilized jars, leaving 1/8 inch of space at the top. Wipe the rims of the jars clean and apply lids. Gently place rings on jars and loosely tighten.
  6. Place jars in canner full of boiling water. Make sure they sitting below 1-2 inches of water. Once the canner returns to a roaring boil,  process the cans for 10 minutes.
  7. Remove  jars and place on a kitchen towel to cool. Once cool store in a cool dark place for up to 1 year.*
**(NOTE: The lids of the jars MUST BE depressed.  If the jars did not “pop,” re-process in the canner for 10 additional minutes or place in the refrigerator and use within 3 weeks.)

2 thoughts on “Hot Pepper Peach Jelly

  1. Pingback: Late Summer Canning | K E R N girl

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