Description
This Peach Jalapeño Jam recipe combines the natural sweetness of ripe peaches with the spicy kick of fresh jalapeño peppers to create a unique, flavorful jam. Perfect for spreading on toast, serving with cheese, or gifting, this jam is water-bath canning safe, making it ideal for long-term pantry storage.
Ingredients
Scale
Fruits and Peppers
- 4 cups fresh peaches (peeled and chopped, about 6-7 medium peaches)
- 1-2 jalapeño peppers (seeded and finely chopped, adjust for heat preference)
Jam Base
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 packet fruit pectin (1.75 oz; ensure suitable for water-bath canning)
- 1/4 teaspoon salt
- 1/2 cup water
Instructions
- Prepare Your Jars and Equipment: Sterilize canning jars, lids, and rings by boiling them in water for 10 minutes and keep jars hot until ready to fill. Prepare a large pot filled with water for the upcoming water-bath canning process.
- Prepare the Peaches and Jalapeños: Blanch peaches in boiling water for 30 seconds, then transfer to an ice bath to peel skins easily. Chop peeled peaches into small pieces. Remove seeds and finely chop the jalapeños; remove ribs/seeds if less heat is desired.
- Cook the Fruit Mixture: In a large heavy-bottomed pot, combine chopped peaches, jalapeños, water, and lemon juice. Stir well and bring to a boil over medium-high heat, stirring frequently to avoid sticking.
- Add Sugar and Pectin: Once boiling, add the sugar and stir until fully dissolved. Sprinkle fruit pectin evenly over the mixture, then continue boiling vigorously for 1-2 minutes, stirring constantly until the mixture thickens.
- Test the Jam Consistency: Place a spoonful of jam on a chilled plate and let it sit for a minute. Run your finger through the jam; if it wrinkles and does not flood back, the jam is set. If still runny, continue boiling and test again after a few minutes.
- Fill the Jars: Using a ladle and funnel, pour the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean with a damp cloth, seal with lids, and screw on rings fingertip-tight.
- Water-Bath Canning: Place filled jars into the boiling water bath, making sure jars are covered by at least 1 inch of water. Process for 10 minutes, adjusting time for altitude if necessary. Carefully remove jars and let cool undisturbed on a towel for 12-24 hours.
- Check Seals and Store: Once cooled, press the center of the lids to check suction; if it doesn’t pop back, jars are sealed properly. Store sealed jars in a cool, dark place. Refrigerate and consume any unsealed jars within a few weeks.
Notes
- Adjust the number of jalapeños to control the heat level of the jam.
- Ensure the fruit pectin you use is labeled for water-bath canning to guarantee safe preservation.
- Use fresh, ripe peaches for the best natural sweetness and flavor.
- Always test the jam’s set by the plate method to avoid under or overcooking.
- Altitude adjustments may be necessary during water-bath canning to ensure proper sealing and preservation.
