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Peach and Jalapeno Pepper Jam

 
One serving costs about $2.49

$2.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian condiment,dip,spread
spoonacular Score:29%

Spoonacular Score: 29%

 

Peach and Jalapeno Pepper Jam is a gluten free and lacto ovo vegetarian recipe with 4 servings. One serving contains 1663 calories, 4g of protein, and 7g of fat. For $2.49 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around around 45 minutes. 1 person found this recipe to be yummy and satisfying. Only a few people really liked this condiment. A mixture of peaches, jalapeno peppers, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. If you like this recipe, you might also like recipes such as Peach and Pepper Jam, Jam Maker Reduced Sugar Peach Jam, and Jalapeño Jam.

Ingredients

Servings:
3.5 lbs
3.5 lbs peaches
peaches
3 medium
3 medium jalapeno peppers
jalapeno peppers
7.5 cups
7.5 cups sugar
sugar
1 pouch
1 pouch liquid pectin
liquid pectin
0.25 cup
0.25 cup lemon juice
lemon juice
2 Tbsps
2 Tbsps butter
butter
3.5 lbs peaches
3.5 lbs
peaches
3 medium jalapeno peppers
3 medium
jalapeno peppers
7.5 cups sugar
7.5 cups
sugar
1 pouch liquid pectin
1 pouch
liquid pectin
0.25 cup lemon juice
0.25 cup
lemon juice
2 Tbsps butter
2 Tbsps
butter

Equipment

food processor
food processor
stove
stove
kitchen timer
kitchen timer
bowl
bowl
pot
pot
food processor
food processor
stove
stove
kitchen timer
kitchen timer
bowl
bowl
pot
pot


Instructions

Prepare your jars and lids accordingly. If you have never made jam or jelly before I suggest you read the Fresh Preserving site. You can find out all the information you need on canning. There are some important information you need to know so that you can safely preserve food for your family. Measure the lemon juice into a large bowl. Peel your peaches. As you peel each peach, slice the peach into thin slices.. I like big chunks of fruit in my jam so I just slice them as you see below. If you like your fruit cut finer chop them up finely in a food processor. Dont chop them too long or they will turn into a pulpy mess and you will end up with more of a jelly then a jam. Slice one jalapeno and place a slice in the bottom of each jar. Cut the other two jalapenos and chop them up finely in a food processor. Use caution when chopping jalapenos or any hot pepper for that matter. Wear gloves while cutting them and hold the food processor away from your face when you remove the lid. I had a very bad experience some years ago. Once your done peeling and slicing the peaches pour them into a large deep pot. Add the 7 cups of sugar and add the peppers. Turn the stove on a medium low heat. Stir the fruit and sugar. Stay close to the pot and keep stirring from the bottom of the pot. As the sugar heats up and starts to melt you want to stir it into the fruit. You also dont want the dry sugar to burn at the bottom of the pot. It takes a bit of time for all of the sugar to melt into the peaches and juice. Once the sugar has melted turn the heat up to medium. Continue stirring periodically. As the mixture starts to boil throw a tablespoon of butter or margarine in the pot. This helps cut down on the foam that settles on top of the fruit and sugar. As the mixture boils if there is still a good amount of foam on top add another tablespoon of butter or margarine. Boil the peaches and sugar until the peaches get soft. Depending on your stove and the thickness of your peach slices this could take 30 minutes or longer. Keep a close eye on your pot as the mixture boils. Be sure that the mixture is not going to boil over. Once the peaches are soft open the pouch of liquid pectin and add it to the pot. Keep stirring. Bring the mixture to a full rolling boil. Start your timer for 1 minute and if the jam foams up and looks like it might over flow carefully stir it down. Keep the jam boiling for a full minute. Once your timer goes off remove the pot from the hot burner. Skim any remaining foam from the top and fill your jars leaving a 1/4 inch head space. Once you have filled all your jars you will need to process this jam in a hot water bath. Please follow the direction on the box of liquid pectin for the processing time for your part of the country.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.49
Ingredient
3.5 pounds peaches
3 mediums jalapeno peppers
7.5 cups sugar
1 pouch liquid pectin
¼ cups lemon juice
2 tablespoons butter
Price
$7.02
$0.19
$2.07
$0.03
$0.41
$0.24
$9.96

Nutritional Information

Quickview
1662k Calories
3g Protein
6g Total Fat
414g Carbs
3% Health Score
Limit These
Calories
1662k
83%

Fat
6g
10%

  Saturated Fat
3g
23%

Carbohydrates
414g
138%

  Sugar
408g
454%

Cholesterol
15mg
5%

Sodium
54mg
2%

Get Enough Of These
Protein
3g
8%

Vitamin C
44mg
54%

Vitamin A
1582IU
32%

Fiber
6g
25%

Vitamin E
3mg
23%

Potassium
805mg
23%

Vitamin B3
3mg
17%

Copper
0.3mg
15%

Manganese
0.27mg
13%

Vitamin B2
0.21mg
12%

Vitamin K
12µg
12%

Magnesium
38mg
10%

Phosphorus
85mg
9%

Vitamin B6
0.15mg
8%

Vitamin B1
0.1mg
7%

Iron
1mg
7%

Vitamin B5
0.67mg
7%

Folate
21µg
5%

Zinc
0.74mg
5%

Selenium
2µg
4%

Calcium
31mg
3%

covered percent of daily need

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