If you’re looking to brighten up your breakfast or add a sweet and spicy twist to your appetizers, this Peach Jalapeño Jam Recipe is an absolute game-changer. It balances the juicy sweetness of fresh peaches with the subtle heat of jalapeños, creating a vibrant jam that’s bursting with flavor. This recipe is perfect whether you’re preserving the taste of summer, gifting a homemade jar, or simply craving something unique and delicious at home. Trust me, once you try this Peach Jalapeño Jam Recipe, it’s going to become your new favorite condiment that adds excitement to everything from toast to cheese boards.
Ingredients You’ll Need
Gathering the right ingredients is key to making this jam shine. Each component plays a crucial role—fresh peaches bring natural sweetness and beautiful color, jalapeños add a tantalizing kick, and lemon juice brightens everything up. Plus, fruit pectin is essential for achieving that perfect jam texture.
- Fresh peaches (4 cups, peeled and chopped): Choose ripe, juicy peaches for maximum sweetness and vibrant flavor.
- Jalapeño peppers (1-2, seeded and finely chopped): Adjust the heat according to your preference; removing seeds reduces spiciness.
- Granulated sugar (3 cups): Balances the tartness of the fruit and helps the jam set properly.
- Fresh lemon juice (1/4 cup): Adds acidity that enhances flavor and ensures proper gel formation.
- Fruit pectin (1 packet, 1.75 oz): Necessary for a firm jam, especially when using ripe peaches.
- Salt (1/4 teaspoon): Just a pinch to round out and balance the overall taste.
- Water (1/2 cup): Helps dissolve ingredients and start the cooking process smoothly.
How to Make Peach Jalapeño Jam Recipe
Step 1: Prepare Your Jars and Equipment
Before you dive into making the jam, it’s important to sterilize your canning jars, lids, and rings. Boil them for 10 minutes and keep them warm until you’re ready to fill to prevent cracking once the hot jam is added. Also, set up your large pot of boiling water for the water-bath canning step later; it’s an essential part of preserving your jam safely.
Step 2: Prepare the Peaches and Jalapeños
Give your peaches a quick blanch in boiling water for about 30 seconds, then plunge into an ice bath. This makes peeling a breeze—no fumbling with tough skins. After peeling, chop them into bite-sized pieces. For the jalapeños, remove the seeds and ribs if you want to keep the heat mild, then chop finely so the spicy flavor disperses nicely in the jam.
Step 3: Cook the Fruit Mixture
In a large, heavy-bottom pot, combine the chopped peaches, jalapeños, water, and lemon juice. Bring everything to a boil over medium-high heat while stirring frequently to avoid burning. This step melds the sweet and spicy flavors and prepares the mixture for the next stage.
Step 4: Add Sugar and Pectin
Once boiling, stir in the sugar until it dissolves completely. Then, sprinkle the fruit pectin evenly over the hot mixture and return it to a vigorous boil. Keep stirring for 1 to 2 minutes until you notice the mixture thickening. This step is crucial for the jam to set properly.
Step 5: Test the Jam Consistency
To check if the jam is ready, spoon a small amount onto a chilled plate and let it sit for a minute. Run your finger through the jam and if it wrinkles and holds its shape instead of flooding back together, your jam has achieved the perfect set. If not, continue boiling for a few more minutes and test again.
Step 6: Fill the Jars
Carefully ladle the hot jam into your sterilized jars using a funnel, leaving about 1/4 inch of headspace at the top. Wipe the rims clean to ensure a proper seal, then place the lids and screw on the rings until fingertip tight. This helps avoid sealing problems during the water bath process.
Step 7: Water-Bath Canning
Place the filled jars in your boiling water bath, making sure they are submerged under at least one inch of water. Process the jars for 10 minutes (adjust timing if you’re at higher altitudes). Then, remove the jars with care and set them on a towel to cool completely, undisturbed, for 12 to 24 hours.
Step 8: Check Seals and Store
After cooling, press down on the center of each lid. If it does not pop back, your jars are sealed perfectly. Store sealed jars in a cool, dark place to enjoy later. If any jars didn’t seal, place them in the fridge and use within a few weeks.
How to Serve Peach Jalapeño Jam Recipe
Garnishes
For a delightful touch, garnish your jam servings with a few thin slices of fresh jalapeño or a sprig of mint. These small details add a pop of color and an extra hint of freshness that complements the rich jam beautifully.
Side Dishes
This Peach Jalapeño Jam Recipe pairs wonderfully with creamy cheeses like brie or goat cheese, making a fantastic addition to crackers or charcuterie boards. It’s also a flavorful companion to roasted meats and grilled chicken, adding a lively contrast of sweet and spicy notes.
Creative Ways to Present
Spread this jam on warm biscuits or cornbread for an irresistible treat breakfast or snack. Or use it as a glaze on roasted vegetables or baked ham to surprise your guests. You can even swirl it into plain yogurt or cream cheese for a sweet and spicy dip that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have leftover jam or unsealed jars, keep them refrigerated and use within a few weeks for the best flavor and texture. Proper storage prevents spoilage and keeps your jam tasting fresh.
Freezing
This jam can be frozen if you want to enjoy it long after the peach season. Use freezer-safe containers and leave headspace for expansion. Thaw in the fridge when you’re ready to use, and stir well before serving.
Reheating
To use frozen or refrigerated jam, gently warm it in a saucepan over low heat to soften it for spreading or stirring into recipes. Avoid boiling to preserve the fresh flavors and texture.
FAQs
Can I adjust the heat level of the Peach Jalapeño Jam Recipe?
Absolutely! You can control the spiciness by either reducing the number of jalapeños, removing their seeds and ribs, or adding more if you love heat. It’s very customizable to suit your taste.
Do I have to use fruit pectin?
Fruit pectin is important for getting that perfect, spreadable jam consistency, especially with peaches which might not set on their own. Using a water-bath safe pectin also ensures your jam will preserve well when canned.
How long will this jam last once canned?
Properly canned and sealed jars can last up to one year when stored in a cool, dark place. Once opened, refrigerate and use within a few weeks for the best quality.
Can I use frozen peaches instead of fresh ones?
Fresh peaches are ideal for the best texture and flavor, but in a pinch, you can use thawed frozen peaches. Drain any excess liquid to keep the jam from becoming too watery.
Is this jam suitable for beginners in canning?
Yes! The Peach Jalapeño Jam Recipe is straightforward and uses a standard water-bath canning method, making it friendly for beginners who want to try their hand at preserving delicious homemade jams.
Final Thoughts
I can’t recommend this Peach Jalapeño Jam Recipe enough—it’s one of those delightful surprises that manage to feel both familiar and exciting. The harmony between sweet peaches and spicy jalapeños will add a new favorite to your kitchen arsenal. So, grab your peaches, turn up the heat just a bit, and enjoy creating something truly special to share with family and friends!
Print
Peach Jalapeño Jam Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings (approximately 4 half-pint jars)
- Category: Jam & Preserve
- Method: Water-Bath Canning
- Cuisine: American
- Diet: Halal
Description
This Peach Jalapeño Jam combines the natural sweetness of fresh peaches with the spicy kick of jalapeño peppers, making a deliciously sweet and mildly spicy spread perfect for toast, cheese boards, or as a glaze for meats. This water-bath canning recipe is designed for safe preservation, allowing you to enjoy homemade jam all year round.
Ingredients
Fruit 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)
Other Ingredients
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 packet fruit pectin (1.75 oz; suitable for water-bath canning)
- 1/4 teaspoon salt
- 1/2 cup water
Instructions
- Prepare Your Jars and Equipment: Sterilize your canning jars, lids, and rings by boiling them in water for 10 minutes. Keep the jars hot until ready to fill to prevent cracking during the canning process. Set up a large pot filled with water for the upcoming water-bath canning.
- Prepare the Peaches and Jalapeños: Blanche the peaches in boiling water for 30 seconds then transfer them to an ice bath to loosen the skins, which should slip off easily. Peel and chop the peaches into small pieces. Remove the seeds from jalapeños and finely chop them; removing seeds and ribs can reduce the heat if desired.
- Cook the Fruit Mixture: In a large, heavy-bottomed pot, combine the chopped peaches, jalapeños, water, and lemon juice. Stir to mix well and bring the mixture to a boil over medium-high heat, stirring frequently to avoid sticking.
- Add Sugar and Pectin: Once the mixture is boiling, add the sugar and stir until it dissolves completely. Sprinkle the fruit pectin evenly over the mixture and continue boiling vigorously for 1-2 minutes, stirring constantly until the mixture thickens.
- Test the Jam Consistency: Place a small spoonful of jam on a chilled plate and let it sit for a minute. Run your finger through the jam; if it wrinkles and doesn’t flood back, it’s set. If it’s too runny, continue boiling and retest after a few minutes.
- Fill the Jars: Using a ladle and funnel, carefully pour the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean with a damp cloth, then seal jars with lids and screw on rings fingertip-tight.
- Water-Bath Canning: Place the filled jars into the boiling water bath, ensuring they are covered by at least 1 inch of water. Process the jars for 10 minutes, adjusting for altitude if necessary. Carefully remove jars and place on a towel to cool undisturbed for 12-24 hours.
- Check Seals and Store: After the jars have cooled, press the center of each lid to check for suction. If the lid doesn’t pop back, the jars are properly sealed. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and consume within a few weeks.
Notes
- Adjust jalapeño quantity and seed inclusion based on preferred heat level.
- Blanching peaches makes peeling easier and preserves texture in the jam.
- Ensure fruit pectin is suitable for water-bath canning to guarantee safe preservation.
- Use a funnel to avoid spills and maintain jar cleanliness during filling.
- If altitude is above 1,000 feet, increase water-bath canning time by 1 minute for every additional 1,000 feet.
- Properly sealed jars can be stored for up to one year in a cool, dark place.
