Simple basic Jalepeno peach jam

This is my husbands favourite jam. You can leave the seeds in if you like it spicy or remove them for a more mild version. Whatever you do, make a few jars because it goes quickly. He uses it on toast and I love it with soft cheese and crackers.

This recipe makes about 4 small jam jars. You can refrigerate it or water bath can it so it lasts longer.

Ingredients :

1. 2 Tbsp lemon juice

2. 3 Tbsp pectin

3. 1/2 Tsp Lemon zest

4. 3lbs (7-8) ripe Peaches, peeled pitted and chopped.

5. 3 Tbsp apple cider vinegar

6. 1/2 Tsp grated ginger

7. 5 cups of sugar

8. 4 jalepeno peppers

Directions:

1. Blanch peel and chop peaches.

2. In dutch oven, combine chopped peaches, the sugar and lemon juice, vinegar, zest, ginger, pectin. Let sit for 15 mins to Macerate.

3. Chop the Jalepenos finely. Keep some seeds if desired.

4. Add to Dutch oven and immersion blend while cool

5. bring mixture to full boil. Cook medium high for 10 minutes or so, stirring occasionally.

6. Test for texture and taste.

7. Spoon into mason jars using canning funnel.

8. Close the jars and refrigerate or water bath can (I boil for about 8 mins and save them for up to a year )

9. Rinse Dutch oven as soon as it cools for easy cleaning.

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