Peach Jalapeño Jam

PRINT the recipe: http://bit.ly/36uE8pt The sweetness of the peaches and spiciness of the jalapeños make this a winning combination - all in jam form! It's a late-summer treat perfect for so many uses! SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ Weck jars used to store jam: https://amzn.to/2vr0cOv Christine Ferber's "Mes Confitures" book: https://amzn.to/2OuvMDG The above are Amazon affiliates links. I earn a small commission when purchased through my link. INGREDIENTS 3 1/2 pounds peaches 3 1/2 cups sugar 3 tablespoons lemon juice 2 tablespoons apple cider vinegar 4 jalapeños, seeded and diced 1 4-inch sprig rosemary INSTRUCTIONS To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove. Discard peach skins then cut peaches into thin wedges and discard pits. In a large heavy-bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños, and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes. Remove from heat and cool for 10 minutes. Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours. After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary. Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees. Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes. Remove from heat and either can in a water bath (http://bit.ly/1HRhcOY) or keep in the refrigerator for up to 2 months. Alternately, this can be frozen for up to one year.