Wine Jelly with Peaches & Peppers
This wine jelly with peaches, habaneros, and jalapenos is sweet, spicy and delicately winey with the most beautiful color. When paired with cream cheese and a crostini, which is how we like to eat it, its also salty, creamy and crunchy and everything you want in your mouth at once.
Servings 40 oz
Calories 63kcal
Ingredients
- 2 cups peaches diced
- 1 bottle white wine
- 2 cups sugar
- 2 habanero minced and seeds removed!
- 4 jalapeno diced with a few of the seeds
- 1 zest of the lemon
- 1/2 lemon juiced
- 1 box no sugar pectin
- 1 tsp butter
Instructions
- First you need to get your jars and lids sterilized. Wash your jars thoroughly with soap and water. Place on a baking tray and then in the oven at 275 degrees F for 10 - 15 mins. When the time is up, just turn off the oven and let them sit in the oven until you need them. Meanwhile, add the lids to a small pot of simmering water and just let them simmer till you are ready to use them. While your at it, get your canning water boiling too.
- Next you need to peel your peaches. Get a pot of water boiling and a second bowl of ice water. Add your peaches to the boiling water for 20 - 30 seconds. Remove them and put them in the ice bath to cool. When they have cooled the peels should slide off easily when sliced gently with a knife. You might have to slice some of it off if some are stubborn though.
- Dice your peaches, jalapenos, and habaneros. You will want to use some thin plastic gloves when you do this or else be very careful not to touch your eyes or face for a LONG time after.
- Add the diced peaches, wine, jalapenos, habaneros, lemon juice and zest, and pectin to a large pot on medium heat. Stir well and bring to a boil. You may have to adjust the heat to med-high. When it has reached a boil, add your sugar.
- You are going to get some foam as you boil. Add the tsp of butter as this will get rid of the foam rather than scooping it out. OR.. you can scoop it out if you prefer. Heat/Cook until your mixture reaches a hard rolling boil for 5 min or until a thermometer reaches 220 degrees F. Then turn off the heat and let it cool a bit.
- Pour the mixture into your clean, sterilized jars. Top each jar with a lid and then screw a ring on tight.
- Add your jars to the canning pot and leave them in boiling water for 10 mins. Remove the jars and set them on a tray or counter to cool. Let the jars cool until you hear the lids pop. If they pop and get sucked in slightly, you know they are good to go. Eat right away, save them for another time, or give them as gifts.
Nutrition
Serving: 1oz | Calories: 63kcal | Carbohydrates: 12g | Fat: 0.3g | Sugar: 10g