Peach Pepper Jam with Pamona Pectin
ฝัง
- เผยแพร่เมื่อ 3 ธ.ค. 2024
- This jam is crazy good! I hope you enjoy it as much as we do.
Cuisinart 77-17N 17 Piece Chef's Classic Set, Stainless Steel amzn.to/3xwd8km
Roots & Branches FruitSaver Aluminum Steam Canner amzn.to/3s1MgHw
Pomonas Pectin Universal 3 Pack amzn.to/2VAQ0DS
Stainless Steel Canning Funnel amzn.to/3CtxbUg
Prepworks by Progressive Canning Scoop amzn.to/3lFzZHT
DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps supports our channel and allows us to continue making videos. Thank you for your support!
Become a Pantry Pal:
/ @suttonsdaze
Get your E-copy of SuttonsDaze Project Pantry, Fiesta Ranch World Domination and Ugly Chicken Recipe Collection here: www.etsy.com/s...
Thrive Life Foods: suttonsdaze.th...
SuttonsDaze Merch!
teespring.com/...
However, you are under no obligation to buy anything I ever mention in a video.
My Storefront: www.amazon.com...
▬▬▬▬▬▬▬ Social Media & Email ▬▬▬▬▬▬▬
Instagram / suttonsdaze
Facebook / suttonsdaze
SuttonsDaze Friends on Facebook / suttonsdaze
Email: SuttonsDaze@outlook.com
▬▬▬▬▬▬▬ Mailing Address ▬▬▬▬▬▬▬
SuttonsDaze P.O.Box 45 Mikado, MI 48745
Lol, Harry was quick to rescue the "failed" seal jam! His eyes about popped outta his head on that first spoonful! 😂😂😂
I just made my first batch of fruit jam with pepper using Pomona's and it turned out great. 8 cups of APRICOTS + 4 Jalapeño Peppers (no seeds, I'm a wimp) + 3 cups sugar. I mix pectin into the sugar before adding to boiling fruit. I like softer jam so 7 t Calcium water and 5t pectin vs 8/6. I purchase Pomona in bulk on amazon. Thanks for posting this video, even tho I watched it after my batch. P.S. I make 4 months worth of jam at a time so jam is alway at peak flavor. I chop up extra fresh stone fruit, measure & add lemon juice and freeze it until it's time for the next batch. I add lemon before freezing to preserve color in case of a power outage. I learned that the hard way.
This weekend I made your blueberry ginger jam. It was PERFECT! I'm so glad I tried it! I got 11 1/2 jelly jars! And the half a jar was used for breakfast for us yesterday. Thank you so much! I will absolutely try this one, too. It's so beautiful!
I really enjoy watching your videos . Keep canning my friend ✌🏻💕🫙
I use the peeling for jelly. I put it on the stove with a cup of water and cook it down then put it in a berry bag to drain.
Another great and informative video! I will be doing this one next week on an anticipated bad weather day down at my beach house. Each year, when we can't go out to the oceans , i always busy myself with canning. Inside the beach house.
This year i now have my activity planned. Thank you and please continue with your videos.
I love how understated Phil is. He reminds me of my dad.
A couple of weeks ago I bought a jar of Peach Pepper jam and it is wicked good! I'm so excited for this recipe to make my own.
Fantastic Peach Pepper Jam ! This is going in my jam recipe notebook.
This for me is a KEEPER!!! Peach anything . . WoWZa!!!! The boyz rocked the taste test! Hilarious dudes! Thank you for sharing your knowledge and recipes. . . I think I just may try that Panoma. Thanks
I'm so glad you did Pomona because I just bought some the other day and was unsure about it. So thank you for that. Your husband and Harry were so funny. Lol love you guys❤
That looks so good! I would want to sit and just eat it with a spoon!! Great video Leisa!
I always use the foam for tast testing afterwards
The heat with peach sounds delicious
I have not tried the Pomona pectin yet looks interesting I know you like it real well and the less sugar idea appeals also
I love peaches and this looks so yummy 😋
Great to see this video! Made some raspberry preserves using Pomona for my first time steam canning. It was delish! Love that it uses less sugar, too.
Me too!
That jam looks SO good!!!
Thank you for the pepper jam. Can not wait ti try it.
That peach jam looks great, got to try it. Thanks
Like the peeling peaches looks easier, also haven’t heard of Pomona pectin i really want to try this. Thank you for this recipe
Thats a beautiful color
I need to try this Pamona Pectin
Pomona mixes in easier if you mix it with some of the sugar before adding to the fruit
I'm still catching up from January but mmmmmm, this sounds like it will hit the spot! It's on the list! See you at AP!
I love those Anchor jelly jars. I don't know why either. I wish I could get a few cases of them to have on hand. My husband put this on his wish list for next year.
This looks amazingly good!! Thanks for sharing
That jam is very nice looking. Bet it taste great.
I absolutely love my steam canner!
Love your peach peeling method, you are right, to hot and humid to deal with slipping skins, which does not work half the time. I really have to get one of those steam canners. Now that looks tasty, just the right amount of heat.
Looks good!! Now I think I need a steam canner.👍😁
Sounds like a tasty combination! Love those jar shapes.
The jam looks delicious!
Wow that loks so good. Thinking all kinds of things t do with that jam glaze chcken or pork with it and over creamcheese with crackers or veggies.oh glaze carrots or sweet taters with it . LEISA THIS IS A WINNER.💯
LOL I LOVE IT, TWO FOR ONE TASTE TESTERS. THANK YOU FOR SHARING.
I think Harry Phil need to be taste testers all the time, it is hilarious. I am definitely making this for my father-inlaw
It does look crazy good!
Looks so good 😊. Gonna have to try Pamonas Pectin.
I saw an article on line saying you can freeze whole peaches and when your ready to use them just take them out of the freezer and give them a wash and the skin just peals off in your fingers. I’m going to put one peach in the freezer and give it a try.
This is true. It's more convenient.
In fact, freezing your fruit whole might improve your jam overall because freezing breaks cell walls, releasing more of the natural pectin in the fruit.
@@HamCubes Thanks for the reply.👍
I still soak the lids, too 😊 Recipe sounds delicious Leisa!
When I was a newbie canner I made jalapeno peach jam (probably a FoodInJars recipe) and gave some as Christmas gifts with other jams. Asked my dd how she and hubby liked it but apparently they threw it out because they thought the peach jam had green mold in it which was just the jalapenos, lol. Yours looks amazing! I guess it is time to make a batch. Thank you, Leisa!
Oh goodness hahahaha
Looks great thanks Leisa
This looks good!
I found if you add a teaspoon to a tablespoon of real butter the foam is gone and it gives my jelly a really good buttery flavor.
Pomona is my favorite pectin, i buy it in bulk. I'll be giving this recipe a try, thank you.
Our Amish store has many different kinds of pectin. Does Pomona go by another generic name?
it does look amazing. I think i need to invest in a steam canner.
If i can find pamona, im doing this!!! Looks fantastic Leisa! Love the idea of being able to double and triple the recipe. And as you know, im a total fan of less sugar so you can taste the fruit:) Love this one, thankyou.
Link is below
I find mine at Whole Foods
I think peach and peppers sounds pretty good. It looks pretty too.
I'm definitely going to have to try Pamona pectin.
You will love it
I have never heard of a steam canner! Told ya I was a newbie LOL And it was SO FAST!!!
You will LOVE 💘 it
Thank you. This looks so good!
A lot of tubers put a teaspoon of butter in and clear a lot of the foam.
on my to do list - it looks delicious. And the peppers will give it a small kick.
I have never seen Pamonas pectin anywhere but I will be looking now. I like the idea of using much less sugar.
My store was out of Pomona’s but ball has a low sugar pectin too.
Amazon
wow that looks amazing
That looks amazing! I wish I could make that 🥰
Looks so good.
Looks delicious!
That’s a very pretty jam too.
Thank you for sharing
Really glad you used the Pomona pectin.
I love Pomona’s Pectin. ♥️♥️♥️👍
i peeled my peaches with a potato peeler! it worked great. no more cooking the peaches before hand...it makes them to mushy.
I just made some no sugar added blueberry jam with Pomona’s pectin this morning! I had never used Pomona’s before and was a bit intimidated because the directions are not very clear. Seems to have worked beautifully though!
@yoda63 Was it your recipe? Can you share it?
@@SuperFlaGal Sure! I followed the low sugar (not no sugar) blueberry jam recipe in the Pomona's recipe guide but used a cup of granulated lakanto monk fruit instead of white sugar. I also added the Splenda equivalent of 1.5 cups of sugar to the fruit with the calcium water and lemon juice. I use liquid sucralose in a dropper bottle so for me 1.5 cups equivalent was 72 drops, to that I also added 3/8 tsp of ground coriander. If you're interested, I only used a little of the monk fruit because too much of that leads to crystallization. I ended up using about 20% of the mashed blueberry mixture by mass of granulated monk fruit. sorry for the long winded reply haha
Edit: I put the ingredients into myfitnesspal and it says 1g sugar per tablespoon
Thanks for sharing!
Jalapeños and peaches... interesting. Never heard of pamona(sp?) Or calcium water but do like the sounds if 6 cups of sugar in a triple batch!
I just used canning lids from Lehman’s. Ohio made USA they are in stock and sealed like BALL. I’ve only tried reg size. FYI
Looks great!
Thank you for creating a library of fabulous canning videos. I just got a steam canner and plan to make some pepper jelly for my little brother and neighbors. This recipe looks delicious. Now Im considering making this recipe AND my original pepper jelly. 🌶 I'd love to be your neighbor and invite myself over to hang out and help you can. 👍🏻👍🏻🌻
Looks great, however from what I read you're supposed to mix the pectin in with some of the sugar first..
Looks yummy!
I have a friend who really loves this pectin. Guess I’m stuck on SureJel.
The jam looks great! -S
Hahahahahahaha double trouble Tasters love it THANKS LEISA FOR ANOTHER VIDEO. Trying to catch up I’ve been so busy this Month.
i know this is good stuff... lol... great flavor combo
Just got my pectin, could you please tell me where you got this recipe. Love your videos.
I love any jam with peppers, so versatile. We always skim the foam into a bowl, and have some biscuits for dinner.
I’ve never heard of a steam canner, does it only replace a water bath?
Yes,
As I’m watching your video, I’m following along with the Pomona instructions. According to their instructions it should be 3/4 cup lemon juice for a triple batch instead of 1-1/2 cups of lemon juice? Am I missing something?
I'm so confused. I'm reading 3/4 cup for ONE 4 cup peach batch. So that should be 2.25 cups for a triple batch. God this sucks. I want to make this but there's no recipe
The amount of sugar doesn't jive either.
Could you tell us more about the type of water you used I’ve never Heard of that type of water
The calcium packet comes with the Pomona Pectin. You place it in water and use the amount according to the amount you are making. Hence, this mixture is called calcium water.
Just bought the steam canner through your link.. living on the crazy west coast using less water is a great idea. Do you have a video that goes over it????Thanks
th-cam.com/video/CBisG9wqeE8/w-d-xo.html
Do you have the recipe written down somewhere? For a single batch? I cant find the recipe in the Pomona’s cookbook
Lol the guys were great.
Ooh, too would be so good as a glaze on pork roast, at least to me.
I bet it is yummy.
So with this pectin you add less sugar and add that said sugar before boiling?
This sounds so good! But I am wimp when it comes to heat so I'd have to lose the seeds and membranes! LOL
Hoped you'd send a jar home with him. lol
I get my Pomona's Pectin at My Organic Market, Wegmans or Whole Foods. Check your local health food market. You can find it online. They have a great website too.
Can you put name/ description of the canner!
I know this is an old post but, you don''t have to add any time for the peppers? I just got my pectin in yesterday and need to do a half a case of peaches so, I did what I always do and looked for my favorite TH-camrs making jam using Pomona's pectin. All 3 that I have watched so far are different. One says you can't double the recipe even using Pomona's, another one says you have to put the pectin in with the sugar or it might clump up in the jar and you put everything in the same pot. I know your probably more experienced with Pomona's and can do things that we can't but for us newbies, who are using it for the first time, is there a recipe somewhere? Oh and I must say, I love the way you get the flesh of the pit. Genius. Absolutely brilliant.
Not sure who else you're watching, but I take the information directly from pomonas. Read the directions with your pectin in case anything has changed. pomonapectin.com/create-your-own-recipe/
@@SuttonsDaze Okay. It must have changed in the last couple of years because the site that link took me to says pour the pectin in the sugar. Am I reading it right or am I having a lapse in my reading comprehension skills?
I live in Florida so having to deal with a hurricane and the power going off and on but, I was wondering if you got a chance to see if Pomona's changed how they do things (putting the powder in the sugar as opposed to putting right inside your jam while its cooking) since you made this or if I'm just reading it wrong. That stuff is pretty pricey but I'm really tired of tasting mostly sugar in my jams and want more of the fruit taste. Also, from what I was seeing folks are saying that jam made with Pomona's only last a year on the shelf and only 3 weeks in the fridge. Have you experienced this? Its only me now and I get a lot of great fruits given to me from the produce give away's here as well as my brothers small garden so I make a lot of jams and jellies. I don't want to put all that money in the pectin for it to go bad in a year or less. I know I wrote a book and I didn't mean it to be but I value your opinion. I may not agree with everything you say or do but I do value how you ALWAYS try and put safety first in your canning. And, I really do enjoy watching your videos. Especially when you say "Hello"... lol
What is calcium water and where do you get it?
I am wondering the same thing.
It comes in the packet
I am not much for peach, but do you or have you ever made pear preserves? My mom used to make it when I was a kid because of all the pears on the tree. I don't know how to start. I thought with peppers in it you should pressure can it.
Hello, looks delicious thanks for sharing your recipe. Have a beautiful day,lisa@moneypit homestead
What is Calcium Water?
Other types of pectin products use exorbitant amounts of sugar to activate the pectin to help products gel. Pomona’s pectin uses calcium to activate the pectin to get products to gel. Therefore, PP includes a pack of powdered calcium instructions on how much water you need to mix into the calcium to create your calcium water.
@@machellekingsley3533 Is there a rough guide as to how long the shelf life of a mixed batch is? Say I make too much.. Can I save it for a batch a week or so later?
@@wjess3569 that I do not know. You could probably get online and email Pomona’s Pectin to find out.
Pleas let us know about calcium water is and how and why you use it. Love all your videos. Thanks
Leisa, I have a bowl of peaches I have to do something with today but no peppers. Do you think I could use this recipe with just the peaches? I've never made a jelly or jam out of peaches but I'm learning!
Yes you can!
Try ginger. I make peach ginger jam. Add about 1 tablespoon grated ginger to 2 cups cleaned mashed fruit
I'm afraid of pressure canners,but I'm willing to try steam canning lol
The jam is really pretty!
Edited. Never heard of pamona pectin. How do you know how many peaches to buy? Thank you
8 to 9 peaches should be close
Thank you
How many cups of peaches? I dont think i heard (or didnt understand 🤪)? Could you use frozen or canned? Kinda wondering about the juice the fresh peaches provided. Thanks!
This was a triple batch so it was 12 cups if peaches. Canned peaches will work great with this.
@Suttons Daze thank you!!
I like your steam canner, what kind is it??
Link is below
we dont get that brand of pectin in the UK. We do have packets of dried pectin, but they say nothing about "calcium" additives. Does your packet say what sort of calcium it is - carbonate, chloride, other??
I'm not a peach fan, but my husband is. I would love to make this for him. I have never heard of calcium water before and I have no idea where to get it.....help? I was also wondering if I could substitute another fruit? TIA
BTW, I love your videos.
The calcium comes in the packet, link below. Yes all kinds of fruits can be used
Thank you so much for the info.
What is Pomona pectin?