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claire forked this from jared and changed it:
"Simplified a bit and put in British quantities"
Description (Some HTML is OK)
My first attempt at preserving. This is delicious and easy. Great with cooked meats, in sandwiches and just on a cracker with some salty cheese!
Ingredients
Makes 7 servings
- 4 peaches, peeled
- 1 onion
- 1 red pepper
- 10 slices of jalapeno pepper (from a jar)
- 2 cloves garlic
- 1-½ tsp. ground cumin
- ¼ cup white wine vinegar
- 3 cups sugar
- ½ bottle CERTO pectin
Preparation
Chop onions, pepper, garlic, jalapeno. Easiest to pulse in food processor. Add peaches (de-stoned and peeled) and pulse again.
Put in big saucepan with cumin, vinegar and sugar.
Bring to boil and when it is really boiling keep stirring for another 3 mins. Remove from the heat and add 1/2 bottle (125g) of Certo. Stir in thoroughly and leave to cool for 5 mins before putting in jars.
Wash jars and lids thoroughly (dishwasher?) and place in a tray in the oven at 140'c for 10 mins.
Transfer jam to a pouring jug and pour into jars while jars are still warm. Screw lids on and tighten when cool. Makes about 4 jars.
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Comments
Thanks jared for this great recipe. I'm addicted to it already. Think preserving bit went well but will check how well it keeps. (If I haven't eaten it obviously!)
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