Having friends and family – even colleagues and co-workers – who share the love of cooking and enjoying great food is such a treasure! Exchanging interesting recipe ideas, sharing a visit to a new restaurant or cafe, learning about a new cookbook …. all part of an inspiring conversation.
Co-Worker Elizabeth is one such person …so many of our conversations center around ideas and adventures related to food. …and we often share our homemade treats with each other at work. One day, Elizabeth gave to me a small jar of her Peach and Pepper Jelly.Needless to say, I was a fan at the first bite. She generously provided me with the recipe.
With no shortage of peaches at this time of year, this is quick and easy to make … and if you don’t want such a large quantity, this recipe is easily and successfully ‘halved’ to make a smaller batch. And if you sterilize the jars and keep the jelly in the refrigerator, there is no critical need to do a water-bath procedure. The heat comes from the chill peppers (particularly from the seeds), so adjust the number of peppers to accommodate your taste. During the second 30 minutes of cooking, you can easily taste the jelly to make a decision about whether or not you want to add more heat.
This jelly is perfect for any time that you might use a salsa … perfect with quesadillas (Pork and Mango Quesadillas)
It is great with chicken, burgers, or meatballs … or with pork tenderloin … and maybe a spoonful on a poached egg … maybe on some crackers with a little bit of cream cheese … or, as Elizabeth says, “…straight from the jar to my lips…!”
It is a beautiful hostess gift … or a gift for a friend…
Elizabeth’s Peach and Pepper Jelly
Prep Time: 30 minutes Cooking Time: 1 hour
Yield: 12 – 175 mL jars
12 medium sized peaches, peeled, pitted, and chopped
10 large sweet red peppers, cut up
3-4 small hot peppers, such as Thai Chili Peppers, finely chopped (seeds removed)
2 lemons, quartered, seeds removed
1 cup (250 mL) white vinegar
1 teaspoon (5 mL) salt
4 1/2 – 5 cups granulated white sugar
1. In a food processor, finely chop peaches and peppers.
2. Place the mixture in a large pot and add lemons, vinegar and salt. Gently cook for 30 minutes.
3. Remove lemons and add sugar. Continue cooking for 30 minutes, stirring constantly to avoid sticking and burning.
4. Immediately pour into sterilized jars (makes about 12 – 175 mL sized jars.).
Questions and comments are always welcome email@example.com