3 Cups Peaches – peeled, finely chopped and crushed
(Late July early August “Freestone” Peaches)
Use one cup of below mixture:
1/2 Bell Pepper, finely chopped
1/2 Small Onion finely chopped
2 Jalapeno Peppers, finely chopped (W/seeds)
2 Jalapeno Peppers finely chopped (W/O seeds)
2 tsp Preserved Lemon Rind minced
2 Cloves Garlic minced
1 Tbsp Browned Butter
Sauté vegetables and lemon in butter – lightly over medium low heat
*add enough water to make one level cup
1/4 Cup Cider Vinegar
2 Tbsp Fresh Lemon Juice
1/2 tsp Sea Salt
1 tsp Dried Crushed Red Pepper
1 tsp Coarse Ground Black Pepper
1/2 tsp Granulated Garlic
Put all above in a large stock pot and allow to re-hydrate & blend while heating canning water and preparing jars.
1 Box Fruit Sure-Jell
5 1/2 Cups Granulated Sugar
Follow Sure-Jell Cooked Jam Recipe
