Peach Jalapeño Jam

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In this deliciously sweet and spicy recipe, we’re diving into the world of homemade peach jalapeno jam.

Course canning, jam

Cuisine American

Prep Time 20

Cook Time 20

Processing time 15

Total Time 55

Servings tablespoons

Calories 20kcal

Author Beth Neels

Cost $10

Equipment

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

US Customary - Metric

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.

Notes

Makes 5.5 pints.

Personalize the heat level of this jelly to your family's tastes. Use hotter peppers, such as habanero or Scotch bonnet, for spicy jelly. Use less jalapeno for very mild. This recipe, as written, is medium heat or less.

Use gloves to cut up hot peppers! The capsaicin in them can harm your eyes and other mucus membranes.

Serving Suggestions:

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.

Nutrition