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.

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

We have a hand-crank Donvier we got when we were married in 1995 that is almost constantly in use from about the 4th of July to mid-September. (The brand-name one is overpriced. Get a clone, which can be had for under $20 on sale.) DH wants an electric and I may get him one for his birthday (which is 2 days after Christmas LOL) if end-of-summer sales yield any REALLY good prices on reliable machines. Here's the base recipe we use, from the Ben & Jerry's book... I don't think you could GET any simpler, and it's surprisingly good. We pretty much never use a custard base because our kitchen is not air conditioned, and diddling around making custard in a 90-odd degree kitchen is officially Not Worth It in our book. For a 1 quart ice cream maker, combine 1 can sweetened, condensed milk (many of us remember it as "Eagle milk") with 2 cups light cream, a splash of vanilla extract and a pinch of salt. Do NOT leave out the salt! Stir well, chill at least 2 hours before putting in the ice cream maker. You can substitute full-fat ("cream top") vanilla yogurt for half the cream but it doesn't really save you much calorically, just does interesting things to the flavor and can make you feel a little virtuous LOL! Lower-fat yogurts give a strange chalky texture and unsweetened yogurt makes for very sour product. (Found from unpleasant experience that just chucking a quart of yogurt straight from the container into the ice cream maker, no matter how yummy it is normally, does not make nice frozen yogurt, oh no not at all!) There's a simple plain base, now start playing... A super easy way to get a delicious fruity flavor ice cream is to substitute 1 cup of a good strong jam for 1 cup of the cream. (I don't recommend doing both jam and yogurt and eliminating all the cream. The result came out... the only word I can find for it is "stretchy".) The jam concentrates the fruit's flavor; warm "seedy" jams like raspberry or blackberry until they're liquidy and push them through a strainer if you don't want to be picking seeds out of your teeth for days. If you want fruit pieces, line a cookie sheet with the nonstick foil or baking parchment (or a Silpat if you're blessed with one), spread out a layer of finely chopped fruit with the pieces not touching, or minimally touching, and freeze rock solid. Add the fruit pieces at the very end of churning. Toast any nuts you wish to add for a stronger, "nuttier" flavor; and grating frozen chocolate bars on the largest holes of a grater (use an oven mitt to hold the chocolate so your body heat doesn't melt it) gives a better result IMO than using chocolate chips, even the mini kind. If you want to use something like butterscotch chips, freeze them and break them up in small batches in a food processor on "pulse". Good use for one of those mini-chopper types. Remember that your liquid ice cream/sorbet/yogurt mixture has to be almost sickeningly-sweet in its unfrozen state to taste "normal" as a finished product - the cold numbs your taste buds so all the flavors have to be STRONG. Oh, and filling the churning chamber more than about 2/3 full, 3/4 at the most, can be a recipe for a Big Sticky Mess. So don't do it. Honey-sweetened ice cream does not store well more than 24 hours - it gets crumbly and weird-textured, so if you want to do something with honey, have enough people around to scarf it down within hours of curing. Alcohol will interfere in the solidifying process so if you really load it up even with an overnight cure you may not get more than a "soft serve" texture. We bought a whole slew of nice little (not quite 1/2 cup) lidded plastic containers into which we portion the ice cream while it's still in the "soft serve" state. Pop them in the freezer and in 4 hours it's solidified enough to have the proper ice cream "mouthfeel", although I like 8 hours' curing time. If we don't pre-portion it DH will go WAY overboard! Oh, and the famous Mark Bittman/New York Times "eggless ice cream" was IMNSHO utterly REVOLTING.

LindaC makes a jalapeno jelly, I know. I tend toward the hotter "habanero gold", which isn't really that hot and I'm a wimp. Anyway, Jalapeno Jelly from the Ball Blue Book. Please note that liquid pectin such as Certo/ etc., is usually not interchangeable with dry pectin such as Sure Jell. Jalapeno Jelly 3/4 lb jalapeno pepper (take out seeds and ribs for less heat) 2 cups cider vinegar, divided 6 cups sugar 2 (3 ounce) envelopes liquid pectin green food coloring (optional) Directions: After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar. (Or do as I did for years and chop by hand until it's very-finely-minced-heading-to-mush, or use a blender, your choice) Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.5Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner. If you prefer Sure Jell, or that's what you have, here is the Sure Jell version: SURE.JELL Hot Pepper Jelly Average Rating: Prep Time: 45 min Total Time: 1 hr 5 min Makes: About 6 (1-cup) jars or 80 servings, 1 Tbsp. each Sure Jell Jalapeno Jelly 2 red peppers, seeded, finely chopped (about 1-1/2 cups) 2 green peppers, seeded, finely chopped (about 1-1/2 cups) 10 large jalape�o peppers, seeded, finely chopped (about 1 cup) 1 cup cider vinegar 1 pkg. SURE-JELL Fruit Pectin 1/2 tsp. butter or margarine 5 cups sugar, measured into separate bowl (See tip below.) Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Tip: For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers. Happy canning! Annie