This peach jalapeno jam is a glorious mashup of sweet and spicy. Perfect on breakfast toast and more, it's one of the most versatile jams you can make at home!

5. Return the jars to the rack and bring water to a boil for 10 minutes. (Add 1 minute for each 1,000 feet of elevation above 1,000 feet; Omaha is at 1,089 feet.

Wipe rims with clean, damp cloth. Cover with flat lids and screw bands on. Process 10 minutes in boiling water bath, remove jars and cool on countertop before storing in pantry for 2 years or so.

Don’t over-blend the ingredients in the food processor. You want chunks, not puree. Before whipping the cream cheese, soften it at your countertop for 30 minutes or at the microwave into smaller ...

Oregon grows some juicy sweet and spicy peppers in all shapes and sizes. ... But again, as with the jalapeno, there's more to this pepper than the heat. Don't Edit. Jessica Greif ...

6 medium-size sweet potatoes, preferably Jewel or Beauregard (about 5 pounds), peeled and cut into 1-inch cubes 8 cups vegetable or chicken stock 1 to 2 medium-size fresh jalapeño peppers, or to ...

Jalapeño pepper jelly actually is a jam, made with jalapeño peppers, green and red bell peppers, vinegar, lots of sugar (to balance the heat) and pectin. The beauty of making your own is that ...