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
Scale
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.
