Best Jalapeno Peach Spread Recipes

JALAPENO PEACH SPREAD

Steps:

• Place peaches and jalapenos in a food processor and pulse until finely chopped.
• Pour this mixture into a Dutch oven or large saucepan.
• Add sugar and allspice and combine well.
• Stirring constantly, bring to a boil over medium-high heat, then lower the heat to medium-low.
• Cook 20 minutes over medium-low, stirring often, or until thickened.
• It will be like a thick sauce.
• Ladle into clean,sterilized,heat-resistent jars.
• Cover with clean, sterilized lids and let cool to room temperature.
• Place in refrigerator and keep chilled.
• This is not shelf stable jam (it must be refrigerated even when sealed) as it has not been heat canned.
• Use up the spread within one month or two weeks after opening.
• Serve with cream cheese on crackers.

SWEET-AND-SPICY PEACH SPREAD

Steps:

• Mix cream cheese, peach, jalapeno, cilantro, and green onion together in a small bowl.

RASPBERRY PEACH JALAPENO JAM

Steps:

• 1. Mash the raspberries in a bowl and measure out 1 1/3 cups. 12 oz seems to be just about the correct amount. Then add the chopped peaches and slightly mash together to bring the juices out. Throw in the finely diced Jalapenos (make sure you wear gloves when chopping and I did leave the seeds in as I like some heat). Add the pectin and stir until it is well mixed. Turn on the stove and bring it to a boil. Once it comes to a full boil, one you cannot stir down, add all the sugar at once. Then add the vanilla. Bring the mixture back to a boil. Boil hard for 1 minute. Pour into sterilized jars and process like you do for canning. Follow the instructions for processing on the pectin label.
• 2. Addition... I have also just used 1 Jalapeno to have the pepper flavor but not the heat for those who don't like hot spicey foods. :) It's still yummy!

PEACH/MANGO/JALAPENO CHUTNEY (CANNING RECIPE)

Steps:

• 1. Wash and dry your canning jars and lids. Place a large saucepan on stove with water and bring water to a hard boil. Reduce heat and place your jars and lids only not your rings in to sterilize them, leave them be. Prepare your fruits by cleaning and dicing them.
• 2. In a medium stainless steel saucepan, add your ingredients.
• 3. Bring to a simmer and simmer for 10 minutes till onions have softened. Chutney is done, so you can either transfer the mixture to a container when cool and keep in fridge to use within 1 week, or.... cover and keep chutney hot for canning, instructions below. Using tongs, (or if you have a canner, the jar lifter) take out the sterilized jars and lids from the water bath and dry them. Bring temperature up to high and let the water boil again. Working quickly, you want hot jars and a hot mixture. Fill your sterilized jar with the chutney mixture leaving 1/4 - 1/2 inch of head space. Center lids on jars and then using the rings, tighten them. You want a good seal. Place jars in the water bath (water should be well above 2 inches over the jars), and boil them for approximately 10 minutes. Remove from bath and let cool. Once cool, using your fingertip, press on the lid, it should be firmly in place. Yield: 5 half pint jars