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Peach Chilli Jam

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Prep time Cook time Difficulty Views Rated (1) Recipe #
15m 10m 2-Pretty easy 1503
1 stars
Forked by claire on 20 September 2008
Forked from Jared (1 ancestor)
emma forked this on 8 December 2008 (1 descendant)

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!


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 (Some HTML is OK)

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 (1)

  • claire (recipe author) said on 20 Sep 2008:

    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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