RECIPE TAKEN FROM : DANIELLE Lloyd
Ingredients:
7 cups sugar
4 cups finely chopped, peeled ripe peaches
2 finely chopped chipotle peppers in adobo sauce
1/4 cup lemon juice
1/2 of a 6-ounce pkg liquid pectin
7 cups sugar
4 cups finely chopped, peeled ripe peaches
2 finely chopped chipotle peppers in adobo sauce
1/4 cup lemon juice
1/2 of a 6-ounce pkg liquid pectin
1.) In a 6- to 8- quart heavy pot, combine sugar, peaches, chipotle and lemon juice. Bring to boiling, stirring constantly until sugar dissolves. Quickly stir in pectin. bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skin off foam with a metal spoon.
2.) Ladle hot jam into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims, adjust lids.
3.) Process filled jars in a boiling water canner for 5 minutes. Remove and cool. To distribute fruit, cool for 20 minutes, then gently turn and tilt jars without inverting them; repeat as necessary.
Makes about 7 half-pints.
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