If you're looking for a jam that combines the luscious sweetness of summer peaches with a fiery kick, this Peach Jalapeno Jam Recipe is exactly what you need.
This jalapeno peach jam is perfect for morning toast along with some Candied Maple Bacon, glazing pork chops, or even as a quick appetizer when used as a topper for a block of cream cheese. You could also replace the raspberry jam in my Baked Brie recipe with this delicious peach jalapeno version.
It is the perfect way to capture the essence of summer peaches with a bold, spicy twist. This homemade jam recipe is straightforward and versatile. Similar to my Strawberry Freezer Jam, it is super easy to make. Whether you’re an experienced canner or new to making jams, this recipe offers a combination of sweet peaches and spicy jalapeños that’s easy to master.
Is This A Peach Jalapeno Jelly or Jam?
This recipe is a jam. The key difference between jelly and jam lies in their texture and how the fruit is used. Jelly is made from the juice of the fruit, resulting in a clear, firm spread with no fruit pieces.
Jam, on the other hand, uses the whole fruit—either chopped or mashed—giving it a thicker, chunkier texture. This Peach Jalapeño Jam Recipe is considered a jam because it incorporates finely chopped peaches and jalapeños, creating a luscious spread with visible fruit pieces that add to its rustic charm and bold flavor.
Why You’ll Love This Peach Jalapeno Jam Recipe
- The Perfect Blend of Flavors. The sweetness of juicy peaches balances beautifully with the fiery touch of jalapeño peppers, creating a sweet heat sensation.
- Versatile Usage. From using a dollop of peach jalapeno jam on breakfast toast or crackers to spooning it on top of cream cheese to glazing pork chops or spreading it on burgers, this spicy jam has endless possibilities.
- A Great Way to Use Summer Peaches. If you find yourself with a lot of peaches during peach season, this is the perfect way to preserve them.
- Simple Ingredients. This jam requires only a few pantry staples and fresh produce.
Substitutions
- Nectarines and Apricots - Ripe peaches are ideal, but nectarines or apricots can work as substitutes.
- Pectin - Use granulated sugar for traditional jam consistency, or try a mix of sugar and sugar pectin for a firmer set.
- Jalapeños - Want a milder jam? Opt for milder peppers or remove all the seeds and membranes.
- Apple Cider Vinegar - It can be used if you're out of lemon juice, but lemon zest adds extra brightness.
Variations
- Peach Pepper Jelly - Add red pepper flakes or a diced red pepper for a slightly sweeter and colorful jam.
- Spicy Jam - Keep some seeds and membranes intact for a jam with a little kick!
- Mixed Fruit Jam - Combine peaches with other fruits like mangoes or strawberries for a tropical twist.
Ingredients
*Please scroll down to the printable recipe card for specific ingredient amounts.
How To Make Jalapeno Peach Jam
Step 1. Prepare the Peaches and Jalapeños. Peel and pit the fresh peaches, then finely chop them. Wash the jalapeño peppers, remove the seeds for a milder flavor, and chop them finely. You should have about a cup of chopped peppers.
Step 2. Cook the Jam. Combine the peaches, jalapeños, lemon zest, and lemon juice in a large saucepan. Heat over medium high heat, stirring frequently, and bring the mixture to a gentle boil.
Step 3. Add Sugar. Once the jam reaches a full boil, stir in all the sugar. Keep stirring to dissolve the sugar completely, and keep the mixture at a full rolling boil. Let it cook for 15–20 minutes until it reaches a jam-like consistency.
Step 4. Test for Doneness. Dip a metal spoon into the jam. If it coats the back of the spoon without dripping quickly, your jam is ready.
Step 5. Jar and Store. Wash jars in hot, soapy water. Transfer the hot jam into the jars, leaving ¼ inch of space at the top. Wipe jar rims with a damp kitchen towel, seal with lids, and let the filled jars cool to room temperature.
Storage and Freezing Instructions
- Short-Term Storage: Once cooled to room temperature, store the jam in airtight mason jars in the refrigerator for up to 3 weeks. I love these half pint jars. This recipe will fill two jars and you might have a little extra.
- Freezing: For a smaller batch, transfer the finished jam to freezer-safe jars, leaving some room for expansion. Freeze for up to 6 months.
- Long-Term Storage: Process the jars in a hot water bath for extended shelf life. Place jars in a water bath canner for 10 minutes (adjust for sea level). Store in a cool, dark place for up to a year.
Natalie’s Pro Tip
To remove the peach skin easily, blanch the whole peaches in a large pot, and then quickly dip them in a large bowl of ice water. The skin of the peach will peel right off!
Use a potato masher, immersion blender, or food processor to adjust the texture of your jam. For a smoother spread, puree the peaches and jalapeños slightly before cooking. Prefer a chunkier consistency? Mash the fruit gently while cooking.
Notes and FAQs
Use less sugar, but be aware this may affect the consistency. Adding sugar pectin can help maintain the set.
Make sure to remove the seeds and the membranes from the hot peppers when prepping them for the jam. You can also swap some of the peppers out for a less spicy version or omit some of the peppers and replace that amount with more peaches.
Spread it on morning toast, dollop it over a block of cream cheese for an appetizer, or use it as a delicious glaze for pork chops or chicken. It’s also amazing as a topping for burgers or stirred into yogurt!
Sterilizing isn't necessary if you plan to refrigerate and consume the jam within 3 weeks. For long-term storage, always sterilize and use proper canning techniques. For short-term storage, wash the jars in hot, soapy water and fill them with the peach pepper jam.
Yes! Simply double or triple the recipe, but ensure you use a large pot to prevent the jam from boiling over.
Peach Jalapeno Jam Recipe
Equipment
- Large saucepan
- Potato Masher, Immersion Blender, or Food Processor optional
- Jelly or Canning Jar
Ingredients
- 5-6 medium peaches
- 4-5 small jalapenos seeded and chopped, about 4-5 small jalapenos
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 3 cups granulated sugar
Instructions
- Peel and pit the fresh peaches, then finely chop them. Wash the jalapeño peppers, remove the seeds for a milder flavor, and chop them finely.
- In a large saucepan, combine the peaches, jalapeños, lemon zest, and lemon juice. Heat over medium high heat, stirring frequently, and bring the mixture to a gentle boil.
- Once the jam reaches a full boil, stir in all the sugar. Keep stirring to dissolve the sugar completely, and keep the mixture at a full rolling boil. Let it cook for 15–20 minutes until it reaches a jam-like consistency.
- Dip a metal spoon into the jam. If it coats the back of the spoon without dripping quickly, your jam is ready.
- Wash the jars in hot soapy water and dry. Transfer the hot jam into the jars, leaving ¼ inch of space at the top. Wipe jar rims with a damp kitchen towel, seal with lids, and let the jars cool to room temperature.
Notes
Chinele hall says
What if it doesn’t jelly?
If you had trouble getting it to form a thicker consistency, it's possible that it didn't boil for long enough. You should boil the mixture until it coats the back of a spoon. However, it is a jam which is not as thick like a jelly.
Danielle Fraser says
Natalie,
can you use frozen peaches or canned peaches when peaches aren't in season?
I haven't tried using canned or frozen peaches for this recipe. If you try it, I would love to hear how it turned out.