Pepper and Peach Jam

What do you do with a BA in English?  No clue, I don't have one of those.  But I did have a dozen peaches in the freezer that I bought a couple of months ago for a couple of bucks from the clearance rack!  Add that to my friend Sean's Big Bag o' Peppers and a curiosity to try something new and now I have a baker's dozen little jars of jam!

BASE RECIPE FROM PECTIN BOX:

Use EXACT measurements for proper jelling.

4.5 cups finely chopped peaches

3 cups sugar

2 tbsp lemon juice

1 box Sure-Jell Premium Fruit Pectin For Less or No Sugar Recipes

- Heat up peaches and lemon with 1/4 C sugar and packet of pectin and bring to a rolling boil.

- Add remaining sugar and bring to a rolling boil again.

- Boil for EXACTLY ONE MINUTE, pull off heat.

- Pour into jars, clean off lips, and can as usual.

ACTUAL RECIPE

4 cups finely chopped peaches
0.5 cups chopped peppers
2 clementines, zested and juiced
3 cups sugar

1 box Sure-Jell Premium Fruit Pectin For Less or No Sugar Recipes

1 cup water

2 tbsp apple cider vinegar

- Heat up peaches, peppers, and clementines with 1/4 C sugar and packet of pectin and bring ot a rolling boil.

- Add water, vinegar, and remaining sugar and bring to a rolling boil again.

- Boil for EXACTLY ONE MINUTE, pull off heat.

- Panic while you try to get the jars open and you pour molten jam into your hand.

- Clean lips and close and cross fingers that enough of a vacuum is produced.

  

We got 12 of the 4oz jars and had probably another 5oz leftover that I mixed with equal parts of the leftover pulp from the krupnik.  Which I just realized I haven't posted about yet >.> But yeah.  These peppers were pretty spicey and we maced ourselves every time we tried to wash anything with hot water.  But the recipe is jelling quite nicely and I am very excited to make more ^_^