Let’s Eat! Gluten Free Peach Poblano Marmalade

I just had a bite. Just one. Heavens to Betsy. This stuff is dangerous yall. If you want a sweet, glazed flavor to your oven baked chicken, with just a touch of heat, this is your recipe. If you like a bit of bite to your morning toast, this will be your best friend. Make sure you have enough bread, or chicken, or cardboard, it really doesn’t make a difference with this golden amazingness. Mangia!

Ingredients:

• 12 fist sized peaches (I used white flesh peaches the first go around, and am trying yellow next) roughly 7lbs
• 12 cups of sugar
• 2 boxes of fruit pectin (make sure it is gluten free! read the box!)
• 2 large Poblano peppers. (this recipe can use hatch peppers too if you want a bit more heat, or, you can also add another pepper to kick it up a notch)

 

Directions:

1. Wash, pit and finely chop your peaches. Place them in an 8 quart stock pot and turn them on medium heat. Allow them to come to a rolling boil.
2. While your peaches are working on boiling, fine dice or mince your peppers, being sure to remove the seeds.
3. Mash the peaches once boiling, and add your peppers,
4. add 2 boxes of fruit pectin, stir.
5. Add your sugar a couple of cups at a time. Stir to mix, then add more until you have added all the sugar. This mix needs to return to a rolling boil.
6. Rolling boil for 1 minute.
7. Skim off any unwanted foam, and quickly ladle into sterilized jars.
8. Wipe jar rim and threads. place lid and screw band on top, and finger tighten.
9. Process in water bath canner for 10 minutes.