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Nutrition Facts
Serving Size 1 half pints 763g Recipe makes 5 half pints)
Calories 956
Calories from Fat 17		(1%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 25mg		1%
Potassium 1128mg		32%
Total Carbohydrate 243.4g		81%
	Dietary Fiber 9.4g	37%
	Sugars 227.1g
Protein 5.5g		11%
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Pepper Peach Jelly

Recipe #62194 | 45 min | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jellyqueen
May 15, 2003

Dreamgoddess needed a pepper peach jelly for a recipe she wanted to try, but none could be found in our small town. This is what I came up with. Just remember that for hotter jelly, cut the habaneros in half so that the heat can escape better or add another whole pepper. For less heat, use peppers that are not quite as hot. For just plain peach jelly, leave off the pepper all together.

5 -6 half pints (change servings and units)

Ingredients

6 lbs peaches
3 whole habanero peppers
1/2 teaspoon butter or margarine
4 1/2 cups sugar
1 box Sure-Jell

Directions

1
Cut up peaches and discard pits.
2
Place in large sauce pan with whole habenoros.
3
Add 1 1/2 cups water.
4
Bring to a boil.
5
Reduce heat; simmer 10 minutes, stirring constantly.
6
Strain through cheese cloth.
7
This should produce 5 1/2 cups juice.
8
May need to add a little water to accomplish this measurement.
9
Pour exact amount of juice into 6-8 qt. saucepan.
10
Measure exact amount of sugar into bowl and set aside.
11
Stir in Sure Jell and 1/2 teaspoon butter or margarine.
12
Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.
13
Stir in sugar quickly.
14
Return to a full rolling boil and boil for exactly 1 minute.
15
Remove from heat and skim any foam off of top with a metal spoon.
16
Ladle quickly into jars which have been preheated.
17
Be sure rims are clean and place lids and rings on jars; be sure they are very tight.
18
Invert for 5 minutes, then set upright to cool.

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Featured Reviews for This Recipe

From: flightnurse

On Aug 23, 2006

I was so excited and followed recipe exactly but my jelly didn't jell! What happened & what can I do? The smell is awesome, and a taste was amazing. Help!

1 person found this review helpful

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From: Chef #177279

On Dec 1, 2004

Great recipe but unfortunately my first batch did not completely jell. However, it still went like wild fire when served.

1 person found this review helpful

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From: Carole Koehler

On Aug 14, 2004

will do this again, made the same day I did the peeling pit jelly, both are excellent recipes and go in my permanent file, Thanks to both.

2 people found this review helpful

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From: Mimi Bobeck

On Jul 17, 2003

Mmmmmm! Oh YUM! Ok, this kind of messed up the kitchen big time and made things sticky (that's my only complaint) - but I've never had jam like this before, and as far as I know the only way to have it is to make it yourself. I will make this again for certain. (on a day when I have friends who will agree to do the cleaning if I do the cooking)

3 people found this review helpful

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