Peach Jalapeno Jam Recipe
This sweet and spicy Peach Jalapeño Jam is a delicious blend of ripe peaches, zesty lemon, and fiery jalapeños. Perfect for morning toast, as a glaze for pork chops, or paired with creamy cheese, this versatile homemade jam is a must-try. Ready in just 45 minutes, it’s the perfect way to capture the flavors of summer!
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
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.
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: For extended shelf life, process the jars in a hot water bath. 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 the peaches in an ice bath. The skins 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.
Tried this recipe?Let us know how it was!
