Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.57 Kcal (342 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.77mg | 0% | |
| Potassium | 14.54mg | 0% | |
| Total Carbs | 21.01g | 7% | |
| Sugars | 20.38g | 82% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 2.5mg | 4% | |
| Calcium | 1.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 281.24 Kcal (1177 kJ) | ||
| Calories from fat | 0.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 2.66mg | 0% | |
| Potassium | 50.12mg | 0% | |
| Total Carbs | 72.44g | 7% | |
| Sugars | 70.28g | 82% | |
| Dietary Fiber | 0.47g | 1% | |
| Protein | 0.32g | 0% | |
| Vitamin C | 8.7mg | 4% | |
| Calcium | 3.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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