Peach Jalapeno Jam
Peach Jalapeño Jam is a sweet and spicy, delicious treat for your morning toast or even as the spicy part of an easy appetizer.
Why should you make it?
- It’s a great way to preserve peaches to enjoy all year long.
- It’s versatile as a sauce, condiment, glaze, or spread.
- It makes great holiday gifts.
- You can customize your preferred heat level.
Helpful equipment
What you need
- Peaches: Choose organic, locally grown produce that is perfectly ripe and free from bruises or spots.
- Jalapeño peppers: If jalapenos are too spicy, use a milder pepper such as Anaheim or Hatch Green Chilies. If you prefer more heat, choose another type of hot pepper, such as Ghost pepper or Habanero. If you would like it somewhere in between, use a mixture of different varieties.
- Sugar: Use white, granulated sugar or substitute honey or a sugar substitute.
- Vinegar: You can use lemon juice, but apple cider vinegar or white vinegar are more traditional.
- Water: Tap water is fine if it is potable. If not, use bottled water.
- Pectin: Use low-sugar pectin for this recipe. If you want a sweeter jam, use classic pectin and increase the sugar.
How to make it
Step One
Set up an ice bath in a large bowl.
Step Two
Make an X in the blossom end of the peach with a sharp knife (the end opposite the hole where the stem was). Blanch them in boiling water for a minute or two.
Step Three
Plunge them into the ice bath to cool for a minute.
Slip the skins off and halve them. Remove pit.
You can peel the peaches with a sharp paring knife. We find blanching faster.
Step Four
Add the halved peaches to a food processor in batches.
Pulse a few times to chop them coarsely.
Step Five
Cut the pepper in half and remove the stems.
Pro Tip: Wear gloves to cut and chop the peppers. You have to wash your hands ten times to remove all capsaicin, which can burn your eyes and mucous membranes.
Step Six
Chop the peppers finely.
Step Seven
Add the produce to a large saucepan. Then, add the water, vinegar, and pectin.
Step Eight
Stir the mixture constantly with a wooden spoon to reduce sticking or scorching. Bring the mixture to a full rolling boil (one that can’t be stirred down).
Step Nine
Add the sugar all at once. Again, bring the mixture to a boil that can’t be stirred down.
Boil for one minute. Skim off foam, if needed.
For canning
Step Ten
Fill the jars with the help of a ladle and canning funnel. Leave a ½-inch headspace.
Step Eleven
Remove the bubbles along the edges of the jar using a bubble tool or another non-metallic tool.
Step Twelve
Wipe the rims of the jars with a damp paper towel.
Center the lids. Screw the bands on fingertip tight.
Get the canner water hot. Wash the jars and lids. Add the clean jars to the canning pot to heat. Once the jars are filled, add them to the canning pot. Bring the water in the pot to a boil. Once the water is boiling, set the timer.
When the processing time is complete, remove the pot from the heat, carefully open the lid, and partially lift it off the top of the canning pot. Let it rest like that for 5 minutes.
Then, remove the lid and let the jars rest in the canning pot for an additional 5 to 10 minutes.
After resting, remove the jars onto a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed. You may hear the lids pinging sometime in the next hour. This is music to a canner’s ears. It is due to the reaction of the lids being sealed to the jar.
Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
Then, remove the bands. Gently pick up the jar by the lid to check the seal further. Again, if it is not sealed, use it first.
Label jars with contents and the date. Store in a cool, dark place for at least a year. Avoid areas with large temperature fluctuations.
Do not stack jars on top of each other. This can compromise the seals. If you run out of room on your shelf, use a sheet of cardboard or a thin piece of wood and place that on top of a row of jars. Then you can put jars on top of that. This will distribute the weight evenly.
Before using any canned goods, always inspect the packaging and the food itself. Make sure that it looks and smells as it should. If it doesn’t, it’s best to err on the side of caution and discard it.
FAQs
Yes, peach jalapeno jam has a spicy kick due to the inclusion of jalapeno peppers. Adjust the level of spiciness by varying the amount or the variety of peppers used.
This jam uses low-sugar pectin, so it is already low-sugar. For a full-sugar jam, use classic pectin and increase the sugar.
Store it in airtight jars or containers in the refrigerator. For long-term storage, can it in a water bath canner according to the instructions above.
Creative ways to use this jam
- It’s delicious as a jam used on your morning toast.
- Glaze grilled meats like chicken, pork, or even fish like salmon. Spread it on the last minutes of grilling, so the sugars don’t burn.
- Use it as a condiment for burgers or sandwiches. It’s especially good on turkey burgers and it’s delicious on grilled cheese sandwiches.
- Use it on your next charcuterie board as a spread, or make a stand-alone appetizer. Place a block of cream cheese, goat cheese, or brie on a serving dish. Simply pour the jam overtop. Serve it with a spreading knife and crackers or chunks of fresh bread. It also make a delicious bruschetta with mozzarella and basil.
- Use it as a delicious topping for vanilla ice cream or pudding. It is also a fun filling for cakes or cupcakes.
- Add the jam to vinegar and spices for a delicious marinade for chicken, pork, or fish.
- Use it as a sauce for cocktail meatballs or weiners. Use this cranberry meatball recipe and substitute the peach jam for the cranberry.
- It could make a delicious salad dressing. Add vinegar and olive oil with some spices and you’ll have a flavorful vinaigrette.
- As with most homemade preserves, it makes a delicious and thoughtful holiday or hostess gift.
More jams and jellies
This peach jalapeño jam is a unique, delicious preserve that will become the talk of the town. It is versatile and totally customizable to your tastes. Try it today.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Peach Jalapeño Jam
Ingredients
- 2 cups peaches
- 1 cup jalapeno
- 2 cups cider vinegar
- 1 cup water
- 4 cup Sugar
- 6 tbsp Ball RealFruit™ Low or No-Sugar Pectin
Instructions
- Wash peaches. Set up an ice bath in a large bowl. Fill a large pot with about 2 quarts of water. Bring it to a boil.2 cups peaches
- Cut an x into the blossom end of the fruit. Once the water is boiling, set the peaches in a few at a time and blanch for about one minute. Scoop them out with a slotted spoon and plunge them into the ice bath for a few minutes to cool.
- Slip the skins off and halve them. Remove pit.
- Add the halved peaches to a food processor in batches. Pulse a few times to chop them coarsely.
- Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.1 cup jalapeno
- Add vinegar and water to large stock pot.2 cups cider vinegar, 1 cup water
- Add peppers and peaches to the vinegar and water in the saucepan.
- Measure pectin and add 1/2 cup sugar to it.6 tbsp Ball RealFruit™ Low or No-Sugar Pectin, 4 cup Sugar
- Add sugar/pectin mixture. Bring to a full rolling boil.
- Add the remainder of the sugar all at once.
- Bring it back to a full rolling boil. Boil hard for 1 minute.
- Fill hot jam into hot jars leaving a ½ inch headspace.
- Skim the foam if needed. Remove air bubbles. Wipe jar rims with a damp paper towel.
- Attach lids. Tighten bands finger tip tight.
- Process in water bath canning pot for 10 minutes. Turn of the heat, allow jars to sit in hot water for at least 5 minutes.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- I love making chicken, fish, or pork glazes with sweet and spicy jellies.
- Use it in place of BBQ sauce when grilling. Add it to the meat in the last 10 minutes of cooking time so that it doesn’t burn.
- Use it for a festive holiday appetizer. Top cream cheese or brie with jelly for an easy appetizer.
- Mix it with cream cheese, adding mayonnaise to make it more spreadable for a festive spread for the holidays.
- Try it on a peanut butter sandwich for a fun new twist.
- Have it on an English muffin for breakfast that is sure to wake you up.
- These jars make a great holiday or hostess gift.
The vinegar measure is incorrect. Cannot be 2 cups. Should much less. Please review this recipe
Two cups is the correct amount. The vinegar and sugar form the base of this recipe, with just a little water. It seems like you didn’t try it, so why leave a one star review?
This is great jalapeno jelly. Absolutely no peach flavor came through at all!
We’re glad you like it Tammy!