Introduction
Hey there, fellow home cooks! Let’s talk peaches. Is there anything more summery, more purely joyful, than biting into a perfectly ripe, juicy peach? I don’t think so! They bring back memories of roadside stands, warm sunshine, and sticky fingers. While a classic peach jam is always a winner, sometimes you just crave a little something extra, a little unexpected twist.
That’s where this incredible Peach Jalapeno Jam comes in! It takes that sweet, sun-kissed peach flavor and pairs it with a gentle kick of heat from fresh jalapenos. Trust me, it’s a flavor combination you didn’t know you needed in your life until right now. It’s sweet, it’s spicy, it’s vibrant, and surprisingly easy to make. Forget complicated canning recipes; if you can chop fruit and stir a pot, you can make this jam!
Why You’ll Love This Recipe
This isn’t just another jam recipe; it’s a little jar of sunshine with a spicy secret! Here are just a few reasons why this Peach Jalapeno Jam is about to become your new favorite:
- Fast: From start to finish, you can have this bubbling away and ready for jars in under an hour. Perfect for capturing that fresh peach flavor quickly!
- Easy: Seriously, it’s straightforward cooking. No fancy techniques required, just a little chopping, stirring, and careful handling of hot jam!
- Giftable: Package these beautiful jars up with a ribbon, and you’ve got the most thoughtful, delicious homemade gift for holidays, hostess gifts, or just because.
- Crowd-pleasing: Even folks who think they don’t like spicy things often fall in love with the balance here. It’s a conversation starter and universally loved on cheese boards, toast, and more!
Ingredients
Gathering your ingredients is the first exciting step! Here’s what you’ll need to make this magic happen:
- 6 peaches: Look for ripe but still slightly firm peaches. This should give you about 4 cups once they’re peeled and diced. Those fragrant beauties are the star!
- 2 jalapeño peppers: Finely diced. This is where the “spicy” comes in! Two gives a nice gentle warmth, but you can adjust based on your heat preference (see tips below!). Remember to remove the seeds and membranes for less heat.
- ¼ cup fresh squeezed lemon juice: Don’t skimp on the fresh stuff! This helps with the set of the jam and brightens all those beautiful flavors.
- ½ cup water: Just a little liquid to help things get going in the pot.
- 4 tablespoons powdered low or no-sugar needed pectin: Pectin is what helps your jam set up into that perfect spreadable consistency. Make sure you grab the “low or no-sugar needed” variety for this recipe! Different types of pectin work differently, so stick to this one.
- 3 cups granulated sugar: While we’re using a low-sugar pectin, sugar is still essential for flavor, texture, and preservation in cooked jams. It balances the heat and acidity beautifully.
- 4 cleaned and sanitized pint mason jars or 8 half-pint jars with lids and bands: These are crucial for safe storage! Make sure they are specifically canning jars and that you clean and sanitize them properly just before filling.
How to Make It
Alright, let’s get cooking! Making this jam is simpler than you think. Just follow these steps, and you’ll be enjoying your homemade sweet heat in no time.
First things first, prepare your jars. Wash your canning jars, lids, and bands in hot, soapy water and rinse them thoroughly. Keep the jars warm (you can put them in a pot of hot water or a low oven around 200°F) to prevent them from breaking when you add the hot jam. Set the lids aside.
Next, let’s tackle those peaches. You’ll need to peel them. The easiest way is to score a small ‘X’ at the bottom of each peach, then blanch them in boiling water for about 30-60 seconds, followed by a quick dip in an ice bath. The skins should slip right off! Once peeled, remove the pits and dice the peaches into small, uniform pieces, about ¼ to ½ inch. You want about 4 cups total.
Now, prepare the jalapenos. Put on some gloves if you have sensitive skin! Finely dice the peppers. For less heat, remove all the seeds and the white membrane inside. For more heat, leave some or all of them in. Remember, you can always add more heat later, but you can’t take it away!
In a large, heavy-bottomed pot or Dutch oven, combine your diced peaches, diced jalapenos, fresh lemon juice, and water. Stir everything together.
In a separate small bowl, whisk together the powdered pectin with about ¼ cup of the measured sugar. This helps prevent the pectin from clumping when you add it to the fruit.
Add the pectin-sugar mixture to the fruit mixture in the pot. Stir well to combine. Place the pot over high heat and bring the mixture to a rolling boil, stirring constantly. A rolling boil is a boil that doesn’t stop bubbling when you stir it.
Once you reach a rolling boil, stir in the remaining granulated sugar all at once. Keep stirring until all the sugar is dissolved.
Bring the mixture back to a strong, rolling boil. Boil hard for 1 minute, stirring constantly. Don’t guess here – set a timer! This crucial step activates the pectin and helps the jam set.
After the 1-minute hard boil, remove the pot from the heat. Skim off any foam that might have formed on the surface using a metal spoon. This helps the jam look clear and pretty in the jars.
Carefully ladle the hot jam into your prepared, warm jars, leaving about ¼ inch of headspace (the space between the top of the jam and the rim of the jar).
Wipe the rims of the jars clean with a damp paper towel. This is super important for ensuring a good seal!
Center the flat metal lids on the jars, and then screw on the bands finger-tight (just until you feel resistance, don’t overtighten).
Now, for the safe keeping! Process the jars in a boiling water canner. Place the filled jars on a rack in the canner, ensuring they are fully submerged in water by at least 1 inch. Bring the water to a full rolling boil, cover the canner, and process pint or half-pint jars for 10 minutes (adjust time for altitude if you are above 1,000 feet).
After processing, turn off the heat and carefully remove the canner lid. Let the jars sit in the hot water for 5 minutes before carefully lifting them out using a jar lifter. Place them on a towel-lined surface, spaced slightly apart, and let them cool completely undisturbed for 12-24 hours.
Once cool, check the seals. The lids should be concave (curved inwards) and shouldn’t pop up when pressed. If a lid doesn’t seal, refrigerate that jar and enjoy it first!
Substitutions & Additions
This recipe is fantastic as is, but feel free to play around and make it your own! Here are a few ideas:
- Peppers: Want more heat? Use a hotter pepper like a serrano or even a habanero (use with caution!). Want less heat? Use fewer jalapenos, or remove all seeds and membranes. For zero heat but a little veggie texture, you could use finely diced green bell pepper, though it won’t give the same “kick.”
- Fruit: Nectarines work wonderfully instead of peaches, no peeling required! You could also experiment with adding a cup of finely diced pineapple for a tropical twist.
- Flavor Boosters: Stir in a teaspoon of vanilla extract or a half-teaspoon of grated fresh ginger right before taking the jam off the heat. A tiny pinch of salt can also enhance the sweetness.
Tips for Success
Making jam is rewarding, and a few simple tips can make it even smoother:
- Measure Accurately: Jam making is a bit of a science, especially when it comes to sugar and pectin. Measure carefully!
- Prep Everything First: Have your peaches peeled and diced, jalapenos ready, lemon juice squeezed, pectin mixed with sugar, and jars warm and ready to go before you start cooking. Jam cooks quickly once it gets going.
- Don’t Skimp on the Boil: Getting that rolling boil after adding the sugar and maintaining it for the full minute is essential for the pectin to activate properly and the jam to set.
- Use the Right Pectin: This recipe specifically calls for low or no-sugar needed pectin. Using a different type will require adjusting the sugar amount and could affect the set.
- Wear Gloves: When handling jalapenos, even if you’re removing seeds, the oils can irritate your skin (or worse, your eyes!). Protect yourself.
- Safety First: Always use proper canning procedures if you plan to store this jam on the shelf. Ensure jars are clean, rims are wiped, and process according to recommended times and altitudes.
How to Store It
Once your Peach Jalapeno Jam is made and sealed, you have a beautiful stash to enjoy!
Properly canned and sealed jars can be stored in a cool, dark place (like a pantry) for up to 1-2 years. Always check the seal before opening; if the lid is bulging or doesn’t seal properly, discard the contents.
Once you open a jar, it needs to be refrigerated. It should keep well in the refrigerator for about 3-4 weeks.
If you decide not to process the jam in a water bath, it is not shelf-stable. It must be stored in the refrigerator and used within 2-3 weeks. I really recommend the canning step for peace of mind and long-term storage!
FAQs
Got questions? Here are a few common ones about making this delicious jam:
Q: Is this jam really spicy?
A: It has a pleasant warmth, not an overwhelming heat. The sweetness of the peaches and sugar balances the jalapeno beautifully. You can control the heat by the amount of jalapenos you use and whether or not you include the seeds and membranes.
Q: Do I really need to peel the peaches?
A: While you can leave the skins on, peeling results in a much smoother, more pleasant jam texture. Peach skins can become tough and noticeable in jam.
Q: Can I reduce the sugar?
A: This recipe uses a specific low/no-sugar needed pectin that is designed to work with a reduced amount of sugar compared to traditional recipes. Reducing the sugar further than the recipe calls for could affect the set and also the shelf life if you are canning.
Q: What are the best ways to eat this jam?
A: Oh, so many ways! It’s incredible spooned over cream cheese with crackers (a classic!), spread on toast or biscuits, used as a glaze for grilled chicken or pork, added to a charcuterie board, or even dolloped onto cornbread!
Sweet & Spicy Homemade Peach Jalapeno Jam
Equipment
- Large, heavy-bottomed pot or Dutch oven for cooking jam
- Small bowl for mixing pectin and sugar
- metal spoon for skimming foam
- Canning jars 4 pint or 8 half-pint jars, cleaned and sanitized
- Lids and bands for canning jars
- boiling water canner for processing jars
- Rack for canner
- Jar lifter for handling hot jars
- Towel-lined surface for cooling jars
- gloves recommended for handling jalapenos
Ingredients
Jam Ingredients
- 6 peaches ripe but slightly firm; yields about 4 cups peeled and diced
- 2 jalapeño peppers finely diced; adjust for heat, remove seeds and membranes for less heat
- 0.25 cup fresh squeezed lemon juice
- 0.5 cup water
- 4 tablespoons powdered low or no-sugar needed pectin specific type needed for this recipe
- 3 cups granulated sugar essential for flavor, texture, and preservation
Instructions
- Prepare your jars: Wash canning jars, lids, and bands in hot, soapy water and rinse thoroughly. Keep jars warm (in hot water or low oven around 200°F) to prevent breaking. Set lids aside.
- Prepare the peaches: Score a small 'X' at the bottom of each peach, blanch in boiling water for 30-60 seconds, then dip in an ice bath. Skins should slip off. Remove pits and dice peaches into small, uniform pieces (¼ to ½ inch), aiming for about 4 cups total.
- Prepare the jalapenos: Finely dice the peppers, wearing gloves if sensitive. Remove seeds and white membrane for less heat, leave some/all for more heat.
- Combine fruit mixture: In a large, heavy-bottomed pot or Dutch oven, combine diced peaches, diced jalapenos, fresh lemon juice, and water. Stir everything together.
- Prepare pectin mixture: In a separate small bowl, whisk together the powdered pectin with about ¼ cup of the measured sugar.
- Add pectin: Add the pectin-sugar mixture to the fruit mixture in the pot. Stir well to combine.
- Bring to boil: Place the pot over high heat and bring the mixture to a rolling boil, stirring constantly.
- Add remaining sugar: Once at a rolling boil, stir in the remaining granulated sugar all at once. Keep stirring until all sugar is dissolved.
- Hard boil: Bring the mixture back to a strong, rolling boil. Boil hard for 1 minute, stirring constantly. Set a timer.
- Remove from heat and skim: After the 1-minute hard boil, remove the pot from the heat. Skim off any foam from the surface using a metal spoon.
- Fill jars: Carefully ladle the hot jam into your prepared, warm jars, leaving about ¼ inch of headspace.
- Wipe rims and seal: Wipe the rims of the jars clean with a damp paper towel. Center flat metal lids on the jars and screw on the bands finger-tight.
- Process jars: Process the filled jars in a boiling water canner. Place jars on a rack, ensuring they are fully submerged by at least 1 inch. Bring water to a full rolling boil, cover, and process for 10 minutes (adjust for altitude > 1,000 feet).
- Cool jars: Turn off heat, carefully remove canner lid, and let jars sit in hot water for 5 minutes. Carefully lift out jars using a jar lifter and place them on a towel-lined surface, spaced slightly apart. Let cool completely undisturbed for 12-24 hours.
- Check seals: Once cool, check seals. Lids should be concave and not pop up when pressed. If a lid doesn't seal, refrigerate that jar and use first.