Peach Pepper Jelly

Ingredients

1 pound jalapeno peppers (about 20 medium) (1 ½ cups chopped)
1 medium yellow or orange bell pepper, optional for refrigerator or freezer jelly only
6 cups granulated sugar
1 cup apple cider vinegar
3 large ripe peaches* (1 ½ cups chopped)
1 box box Sure-Jell powdered pectin (Original)
3/4 cup water

Directions

If using an approved water-bath process, fill a 21-quart canning pot with water and begin bringing it to a boil. Skip this preparation when making jelly exclusively for refrigeration or freezing.

Clean the jars thoroughly in hot, soapy water and rinse well. Sterilize them when required by the validated processing method and duration you are following.

Put on kitchen gloves, then remove the stems and seeds from the jalapeños and optional bell pepper. Finely chop them with a knife or pulse them in small batches in a food processor.

Place the chopped peppers, sugar, and vinegar in a 6- to 8-quart saucepan or stockpot. Heat the mixture to a full rolling boil, stirring gently from time to time, and boil for 3 minutes.

While the pepper mixture cooks, peel the peaches and cut them into small pieces. Keeping them out until the next stage helps the pieces retain more of their texture.

Once the pepper mixture has boiled for 3 minutes, add the chopped peaches. Return everything to a rolling boil and continue boiling for 2 minutes.

At the same time, combine the powdered pectin and water in a small saucepan. Bring it to a boil and cook for 1 minute, timing it to finish when the peach mixture completes its 2-minute boil.

Pour the cooked pectin into the peach and pepper mixture and stir thoroughly. Return the mixture to a full boil and boil for exactly 1 minute.

mixture. Bring to a boil and boil 1 full minute.

Take the pot off the heat and use a spoon to remove any foam collected on the surface.

Ladle the hot jelly into prepared jars, leaving ¼ inch of headspace. Wipe each rim clean, center a prepared lid on top, and tighten the band until fingertip-tight.

For Freezer Jelly:
Leave the containers undisturbed for up to 24 hours while the jelly cools and sets. It may be served as soon as it has set. Refrigerate for up to 3 weeks or freeze in suitable freezer-safe containers for up to 1 year.

For Shelf Stable Jelly:
Position a proper canning rack in the bottom of the canner. Using a jar lifter, lower each filled jar upright into the hot water without tilting it.

Make sure the jars are covered by at least 1 inch of water throughout processing.

Cover the canner and return the water to a full boil. Process the jars only for the time established by a validated recipe for this exact formula, jar size, and altitude.

After completing the validated processing time, use a jar lifter to remove each jar without tilting it. Place the jars upright on a towel-covered surface.

Leave the jars undisturbed for 12 to 24 hours. Remove the bands and check each seal. A sealed lid curves slightly inward and does not move when pressed in the center. Refrigerate any jar that did not seal.