Posted 09-06-2002 at 07:19:19
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My own peach/jalapeno ham or barbecue glaze
2 pounds of peaches, peeled and pitted
5 large jalapeno peppers, remove seeds only if
you want less hot or double amount if you
want nuclear waste, but remove stems
Juice of 1 lemon
Grind peaches and jalapeno peppers on medium to large grind into a bowl, then add lemon juice. Measure. Pour into large heavy saucepan, not glass or enamel. Add:
1-3/8 c Sugar for each cup of fruit mixture
Stir until sugar is melted.
1 package fruit pectin (I used sure-Jell)
Finish cooking according to directions in package for jam. Makes 3 pints or 6 half-pints. Half pint is about right for one barbecue or one large ham.
This is also good on toast and cream cheese.