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Peach Jalapeño White Wine Jelly



2 cups mashed peaches (peeled & pitted)

2 cups white wine such as Muscat, Pinot Gris or Reisling

3/4 cup bottled lemon juice

1 cup finely minced jalapeno and/or habanero pepper or a combination of sweet and hot peppers

zest of 1 lemon

6 tsp. calcium water, included in package of Pomona’s Pectin and mixed with water according to enclosed instructions.

12 cups sugar

4 tsp. Pomona’s Pectin


Prepare jars and lids for canning.

Peel peaches, dice and mash.  I like to leave small chunks for visual appeal.  Measure out 2 cups of mashed peaches.

In a separate bowl, combine the sugar and the pectin powder. Mix thoroughly and set aside.

Place peaches, peppers, wine, lemon juice, lemon zest and calcium water into a large, shallow saucepan.  Bring to a boil, reduce heat and simmer for 5 minutes to soften the peppers.

Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the jam to a boil, then remove from heat.

Fill clean jars with preserves, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).

Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.

Allow jars to cool undisturbed for 12 to 24 hours.