Go Back Email Link
+ servings
Peach, Jam, Pepper Jam, Poblano pepper recipes, Ball Jam & Jelly Maker Recipe

Peach Poblano Pepper Jam

Arlene Mobley - Flour On My Face
Sweet and spicy Peach Poblano Pepper Jam recipe for the Ball Jam & Jelly Maker.
5 from 3 votes
Prep Time 20 mins
Cook Time 22 mins
Hot Water Bath 20 mins
Total Time 1 hr 2 mins
Course Condiment
Cuisine American
Servings 64 half pints
Calories 48 kcal

Ingredients  

  • 2 ⅔ cups crushed peaches about 2 lbs
  • ½ cup of finely chopped poblano peppers about ½ a large pepper
  • 3 tablespoon Ball Real Fruit Classic Pectin
  • 3 tsp bottled lemon juice
  • ½ teaspoon margarine to cut back on foaming
  • 3 ½ cups granulated sugar
Follow Flour On My Face on Pinterest

Instructions 

  • Prepare the peaches by washing them, peeling them, pitting them and coarsely chopping them.
  • Crush the peaches using a potato masher.
  • Measure 2 ⅔ cups of the crushed peaches into a bowl and stir in the lemon juice.
  • Chop poblano pepper and add to bowl of peaches.
  • Measure sugar into a bowl and set aside.
  • Add the pectin to the bottom of the Jam Maker with the Stirrer in place.
  • Add the crushed peaches, lemon juice and poblano peppers evenly on top of the pectin. Add the margarine to the Jam Maker.
  • Press the jam button on the Jam & Jelly Maker and press enter. Allow the machine to run for 4 minutes until you hear 4 short beeps
  • Immediately add the sugar slowly to the Jam Maker.
  • Place the lid on the jam maker. Allow the Jam Maker to run for the remaining 18 minutes on the timer undisturbed. Do not lift the lid during cooking time. When the Jam Maker beeps again the jam is done.
  • Carefully remove the lid by first lifting the back end that is farthest away from you to allow the release of the built up heat and steam. Warning the glass lid will be hot. Place it on a towel out of the way.
  • Fill your jars leaving the vanilla bean(s) in the jam to be randomly added to the lucky jars they happen to end up in. Process the jam in a hot water bath for 20 minutes.

Recipe Expert Tips

  • Recipe adapted from the Ball Home Canning System recipe for Peach Jam.
  • You will need to adjust the Hot Water Bath time for high altitude canning.

Nutrition

Serving: 1Tablespoon | Calories: 48kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 15mg | Fiber: 1g | Sugar: 11g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2