Make your own peach and jalapeno jelly with this easy recipe

Posted on April 10th, 2018

You don’t have to throw your over-ripe peaches out. Bottle them instead and enjoy them for many more months to come.

Peach and jalapeno jelly

With the summer stone fruit season coming to an end, soon those ripe peaches, plums and nectarines will not be around, but there is still a sure-fire way for you to enjoy some fruity goodness.

ALSO SEE: How to make your own fruit chutney

Preserving is a great way to get your daily dose of fruit. Try this yummy peach and jalapeno jelly.

Ingredients:

  • 5kg peeled, de-stoned and finely chopped peaches (we used yellow cling)
  • 2kg finely diced onions
  • 6 cups brown sugar
  • Juice of 3 lemons
  • 1 cup grape vinegar
  • 3 tsp garlic paste
  • 14 jalapeno chilies, seeds removed and finely chopped (use a mixture of green and red) – 3 of them with the seeds.
  • 3 tsp grated ginger
  • Salt to taste

Method:

  1. Cook half the peaches and all the ingredients together in a large stainless steel pot for at least 3 hours, stirring regularly to prevent sticking.
  2. When thick, add the remainder of the diced peaches. Cook for about ½ hour longer or until thick.
  3. Pour into sterilised bottles

To sterilise the bottles:

  • Rinse in hot water and place empty into a microwave for 5 minutes on high.
  • Place lids in boiling water and dry thoroughly.

Notes

  • Store in a cool, dark place
  • Can last up to a year unopened
  • Ready to eat in about 10 days
  • Store in fridge after opening
  • Great with cheese, curries and cold meats.

Recipe by Carla Bryan – Udderly Delicious Darling


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