I need a recipe for Peach Jelly with Jalapenos in it.?

Answer 1

HOT 'N SWEET PEPPER JELLY

3 1/2 lbs. peaches
7 1/2 c. sugar
2 pouches Certo fruit pectin
1/4 c. lemon juice
1/2 c. water
2 tbsp. minced red bell pepper
2 tbsp. minced jalapeno pepper
4 tsp. cider vinegar
You will need 12 jelly jars. Pit (do not peel) peaches. Chop fine. Add water. Cover and simmer 10 minutes, stirring occasionally.
Stir in peppers and vinegar. Stir 5 minutes to distribute peppers evenly. Cover loosely and refrigerate. When cold, tighten lids. Makes 3 cups.

Grilled Chicken Breasts with Spicy Peach Glaze Recipe courtesy Bobby Flay

Spicy Peach Glaze:
2 cups peach preserves or jam
1 tablespoon finely chopped garlic
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 small jalapeno, finely chopped
Salt and freshly ground pepper
8 Frenched" chicken breasts
4 ripe peaches, cut in half and pitted

Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup.
Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.
Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

Answer 2

modify this recipie:

Pepper Peach Jelly Recipe #62194
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.
6 lbs peaches
3 whole habanero peppers
1/2 teaspoon butter or margarine
4 1/2 cups sugar
1 box Sure-Jell

5-6 half pints Change size or US/metric
Change to: half pints US Metric

45 minutes 30 mins prep
Cut up peaches and discard pits.
Place in large sauce pan with whole habenoros.
Add 1 1/2 cups water.
Bring to a boil.
Reduce heat; simmer 10 minutes, stirring constantly.
Strain through cheese cloth.
This should produce 5 1/2 cups juice.
May need to add a little water to accomplish this measurement.
Pour exact amount of juice into 6-8 qt. saucepan.
Measure exact amount of sugar into bowl and set aside.
Stir in Sure Jell and 1/2 teaspoon butter or margarine.
Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.
Stir in sugar quickly.
Return to a full rolling boil and boil for exactly 1 minute.
Remove from heat and skim any foam off of top with a metal spoon.
Ladle quickly into jars which have been preheated.
Be sure rims are clean and place lids and rings on jars; be sure they are very tight.
Invert for 5 minutes, then set upright to cool.

Answer 3

Make your own recipe! Get a recipe for strawberry jam, use peaches instead and add a smidgen of Jalapeno juice and some very small diced up jalapenos. Your talking some sugar , about 6 cups of peaches and some pectin.

Answer 4

That sound good. You might try looking up pepper jelly. I have just never heard of peach pepper jelly. Let me know if you find one please!

Answer 5

looked but couldnt find jelly - found one for salsa, check and see if can use it:
http://appetizer.allrecipes.com/az/39988.asp