Скачать или смотреть Peach Jalapeño Jam

PRINT the recipe: http://bit.ly/36uE8pt
The sweetness of the peaches and spiciness of the jalapeños make this a winning combination - all in jam form! It's a late-summer treat perfect for so many uses!

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Weck jars used to store jam: https://amzn.to/2vr0cOv
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INGREDIENTS

3 1/2 pounds peaches
3 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons apple cider vinegar
4 jalapeños, seeded and diced
1 4-inch sprig rosemary

INSTRUCTIONS

To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.

Discard peach skins then cut peaches into thin wedges and discard pits.

In a large heavy-bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños, and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.

Remove from heat and cool for 10 minutes.

Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours.

After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.

Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.

Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.

Remove from heat and either can in a water bath (http://bit.ly/1HRhcOY) or keep in the refrigerator for up to 2 months. Alternately, this can be frozen for up to one year.