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Sweet & Spicy Homemade Peach Jalapeno Jam

This recipe combines sweet peach flavor with a gentle kick of heat from fresh jalapenos for a vibrant, easy-to-make jam. Perfect for spreading, glazing, or gifting.
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Servings 4 pint jars

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.

Notes

Properly canned and sealed jars can be stored in a cool, dark place for up to 1-2 years. Check the seal before opening. Once opened, refrigerate and use within 3-4 weeks. If not water bath processed, store in the refrigerator and use within 2-3 weeks (water bath canning recommended for safety and storage). Heat level can be adjusted by the amount of jalapenos used and whether seeds and membranes are included. Peeling peaches results in a smoother texture. Using the specified low/no-sugar needed pectin is crucial; don't reduce sugar further as it affects set and shelf life. Measure ingredients accurately. Prep all ingredients and jars before starting cooking. Maintaining the rolling boil after adding sugar for the full minute is essential for pectin activation. Wear gloves when handling jalapenos.