I've made a lot of strawberry/hot pepper jams, and a few blackberry pepper jams. I also did apple, pineapple, blueberry/pineapple mixed, and a triple berry. I just take an approved recipe, and add one really hot pepper to the batch. there's no way the addition of one tiny pepper is gonna make it unsafe. and just to be on the safe side I'll add a tablespoon of lemon juice. I use scorpion peppers, but all but a few people tell me it's way too hot. and that's with one pepper. I figure if you take an approved recipe and add a habanero or two it'll probably give you good results. I don't picture a jalapeno one coming out very well because in order to get any heat, you'd need a lot of jalapenos. with hotter peppers you get all the burn while retaining the flavor of the fruit you use. just my 2 cents.

That sounds like a good idea. The smucker's sight has recipes for things like Apple Glazed Pork Chops, Cherry Glazed Ham, Crispy Chicken Wings, Grilled Asian Orange Chicken, Coconut Chicken with Orange Ginger Dipping Sauce etc. Since I stink at cooking, the only was I would ever use up my preserves would be on toast. Now that I've seen these recipes, I'll have a ton of different things to try. Once I get my Pomona, I'll start putting up low sugar preserves and make some healthy, fruity main courses. My kids will be eating more fruit whether they like it or not!!!

Regarding grape jelly, you don't need pectin with that because when you cook grapes or grape juice down it jells on its own. When I make jams and jellies and fruit sauces the amount of time I cook things affects how much product I get. I just try to keep an infinite amount of jars and lids on hand. :-) I scored about 150 pint jars this summer, from my recycling center. It is a lot of work to wash them, am only about half-way through, but I like to be prepared! Marcia

I'm not sure exactly what you are looking for. "Shelf stable" meaning you want to can and process these already frozen peaches in some way? Not really recommended for several reasons including quality as they will turn quite soft, even mushy. But there are many pickled recipes for them available in BBB and at NCHFP if texture quality isn't an issue. Pickled peaches, fruit relishes and chutneys, etc. But then you say "out of refrigeration" for several days. So something shelf-stable isn't necessary as refrigeration wouldn't be relevant to shelf stable things. Could you clarify please? On the other hand they can be used in many gift baking recipes - breads, cakes, tortes, tarts, turnovers, etc. Dave