Jalapeno Peach Jelly

Since I already have one Hot Pepper Jelly 'ible you can probably surmise I enjoy it, you'd be correct. I could probably eat the flavor combo of sweet and spicy at every meal and these pepper jelly recipes help make that possible.

Not having Ohio peaches last summer due to the bitterly cold winter of 2013/2014 made me truly appreciate how delicious a local, fresh peach tastes. I tried my best to capture that flavor as much as possible this summer with different peach preserves. I'd remembered seeing this recipe in the Better Homes and Gardens Complete Canning Guide and couldn't wait for Ohio peaches to be ready so I could make it. Jalapeno Peach Jelly combines that delicious juicy, sweet, peach flavor with a kick of heat from jalapenos, it's not a nose-running, mouth-on-fire heat, just a little kick to make life more interesting.

The heat level is fairly adjustable too, keep the seeds and membranes on the peppers, or remove them as I did.

We keep finding new ways to use pepper jelly, sure it's great with cream cheese, and toast and biscuits, but it's also a delicious glaze for fish, chicken, and pork. Make sure to include some on your cheese plate, or over some melted Brie. We put pepper jelly on our grilled cheese and PB & J sandwiches, on burgers, tasty with ham, bologna, and turkey sandwiches too.

Hopefully you'll love Jalapeno Peach Jelly too!

Makes 4-5 half-pint jars

Recipe from Better Homes and Gardens Complete Canning Guide

2 lb. ripe peaches, peeled, pitted and chopped (a serrated peeler is a great way to peel peaches)

1 cup cider vinegar

3– 4 fresh Jalapeno peppers, seeded if desired, and coarsely chopped (I always recommend wearing gloves when handling hot peppers, and wash your hands well before touching any part of your body.)

5 cups sugar

1/2 6-oz package (1 foil pouch) liquid fruit pectin

Prepare jars and boiling water canner. Sanitize jars in the canner, or in a 225F oven for at least 20 minutes. Keep the water in the canner hot. Wash lids and bands and warm the lids in a small saucepan, filled with water, over medium-low heat.

In large stainless steel, enamel, or nonstick pan, use a potato masher to crush peaches. Add vinegar and jalapenos. Bring to a boil over high heat, reduce heat. Simmer, covered, for about 20 minutes or until peaches and peppers are very soft.

Using a jelly bag, or a colander lined with several layers of 100%-cotton cheesecloth, strain mixture. You should have about 2 cups strained liquid. Discard solids.

In same large pan, mix the 2 cups strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam with a metal spoon.

Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims with a damp towel; adjust lids fingertip tight. Process filled jars in a boiling water canner for 5 minutes. Start timing when water returns to boiling. Turn off burner, remove lid, and let jars cool for 5 minutes, remove jars from canner; cool on wire rack, or kitchen towel on counter.

Leave jars alone at least 12 hours before labeling and storing. Before serving, let jelly stand for 2 to 3 days at room temperature or until jelly is set. Jalapeno Peach Jelly jars can be stored, away from heat and sunlight, up to one year. Once opened, store jars in the refrigerator.