Jams and Jelly

 

Peach Jalapeño Jam

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 Serves: 8 8oz Jars

INGREDIENTS

• 7-8 ripe peaches
• 5 cups sugar 
• 3 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• ½ tsp lemon zest 
• 3 Tbsp E-Z Gel
• 3 jalapeños (deseeded and finely chopped)

INSTRUCTIONS

1

Before starting, place a small ceramic or porcelain plate in the freezer so you can test the jam’s consistency. 

2

Clean jars and lids in hot, soapy water and then sterilize. 

3

Blanch and peel peaches, then remove pits and roughly chop (should yield about 8 cups). 

4

Add peaches to a large pot (avoid raw cast iron or aluminum because acidity will react with the metal). Then add sugar, lemon juice, apple cider vinegar, lemon zest, and E-Z Gel. Stir to combine and let the mixture sit (over no heat) for 10 minutes to macerate.

5

Meanwhile, finely chop jalapeños. Note, for less heat, remove the seeds and the ribs and for more heat keep the ribs and seeds intact. 

6

Add finely chopped peppers to mixture and stir (for a smoother texture you can use an immersion blender to reach preferred texture). Once combined, cook over high heat until mixture comes to full boil. 

7

Cook for 5-10 additional minutes, stirring occasionally to prevent scorching and skimming off any foam on the surface. 

8

As jam thickens, test it on the frozen plate to see how it sets up. If the jam is too loose, cook for a few more minutes. This is a good time to taste the jam and see if it’s spicy enough. Just keep in mind, the fresh jam tastes significantly spicier than it will the next day. 

9

Once jam sets up to your liking, remove from heat and carefully ladle into prepared jars leaving ½ inch headspace. Wipe jar rims with a damp towel, top with lid, and screw on the rings just until finger tight. 

10

Carefully place jars in the canner and turn up the heat until it reaches temperature. Because we are at 4,300 feet elevation we let the jars process at proper temperature for 20 minutes (processing times for steam canning are the same as for water bath canning, and both will increase or decrease based on elevation.).

11

Carefully remove jars and place on a clean kitchen towel. Let sit at room temperature and allow them to cool for 24 hours without touching them. As jars seal, they should make a “pop” or “ting” sound. 

12

The next day, test jars by pressing in the center of the lid. It should no longer flex, letting you know jars have been sealed. 

NOTES

If any jars do not seal, just put them in the fridge to use in the next couple months. Sealed jars you can store in a dark, cool place for up to one year.

Peach and Raspberry Freezer Jam

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 Serves: 4 cups

INGREDIENTS

• 2 cups ripe peaches (skinned and sliced)
• 1 cup raspberries
• 3-5 cups granulated sugar
• ¼ cup lemon juice
• ½ cup E-Z Gel

INSTRUCTIONS

1

Add all of the fruit to a large bowl or food processor. 

2

Crush or blend until you get the smoothness you want. 

3

Add sugar and lemon juice and mix until the sugar dissolves. 

4

Slowly add E-Z Gel into the mixture, constantly stirring so it doesn’t clump. 

5

Let mixture stand for about 5-10 minutes to help thicken. 

6

Transfer mixture to desired containers, seal, and label.

7

Allow to sit on the counter for a couple hours to gel and then freeze.

8

Frozen jam can last 12-18 months.