If you adore the perfect balance of sweet and spicy, then you are going to fall in love with this Peach Jalapeño Jam (Water-Bath Safe) Recipe. It’s a vibrant, homemade jam bursting with fresh peaches and just enough jalapeño kick to tickle your taste buds without overwhelming them. Not only is it deliciously unique, but the water-bath canning process means you can enjoy this gem well beyond peach season. Making your own jam feels like a warm hug from summer, preserved in a jar you’ll treasure.
Ingredients You’ll Need
This Peach Jalapeño Jam (Water-Bath Safe) Recipe shines because of its simplicity. Each ingredient plays a vital role in creating that luscious texture and harmonizing sweet and heat. From the juicy peaches to the zesty lemon juice, every component is essential.
- 4 cups fresh peaches (peeled and chopped): The heart of your jam, providing natural sweetness and a beautiful golden color.
- 1-2 jalapeño peppers (seeded and finely chopped): Adds the perfect spicy kick; adjust how many you add depending on your heat preference.
- 3 cups granulated sugar: Sweetens the jam while also helping with preservation and gel formation.
- 1/4 cup fresh lemon juice: Boosts acidity to preserve flavor and helps the jam set properly.
- 1 packet fruit pectin (1.75 oz): Essential for thickening the jam, making it water-bath safe when canned.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweet and spicy tones.
- 1/2 cup water: Keeps everything from scorching during cooking and helps dissolve the sugar evenly.
How to Make Peach Jalapeño Jam (Water-Bath Safe) Recipe
Step 1: Prepare Your Jars and Equipment
Start by sterilizing all your jars, lids, and rings through boiling for at least 10 minutes to ensure your jam will last safely. Keep the jars hot until you’re ready to fill them and fill a large pot with water to prepare for the water-bath at the end. This initial prep is crucial to safe, long-lasting jam.
Step 2: Prepare the Peaches and Jalapeños
Peeling fresh peaches is easy with a quick blanch in boiling water for about 30 seconds, followed by a plunge into an ice bath. The skins slip right off, leaving you with perfectly tender fruit ready to chop. Seed and finely chop jalapeños, removing ribs and seeds if you want a milder heat that still carries a lively bite.
Step 3: Cook the Fruit Mixture
Combine the peaches, jalapeños, water, and lemon juice in a large pot. Bring this fruity blend to a boil over medium-high heat, stirring frequently so it doesn’t stick. This step wakes up the flavors and prepares the fruit for the sweetness and pectin to come.
Step 4: Add Sugar and Pectin
Once boiling, stir in the sugar until completely dissolved. Then sprinkle in the fruit pectin, ensuring it mixes evenly. Keep the pot boiling vigorously for 1 to 2 minutes while stirring constantly — you’ll notice the mixture begin to thicken, a sure sign your jam is coming together beautifully.
Step 5: Test the Jam Consistency
To check if your jam has set, place a small spoonful on a chilled plate and let it sit for a minute. Run your finger through it; if the jam wrinkles and doesn’t flood back, you’ve nailed that perfect gel. If it’s still too runny, keep boiling and test every few minutes until just right.
Step 6: Fill the Jars
Use a ladle and funnel to pour the hot jam into your sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean to avoid any sealing issues, then secure with lids and screw on rings just fingertip-tight. It’s important not to overtighten so air can escape during processing.
Step 7: Water-Bath Canning
Submerge the jars into a boiling water bath, making sure they’re covered by at least one inch of water. Process them for 10 minutes (adjust the timing if you are at a higher altitude). Carefully remove the jars and let them cool on a towel untouched for 12 to 24 hours to ensure a strong seal.
Step 8: Check Seals and Store
After cooling, press the center of each lid; if it doesn’t pop back, your jam is sealed perfectly. Store your jars in a cool, dark place for long-term enjoyment. Any jars that didn’t seal properly should be refrigerated and used within a few weeks.
How to Serve Peach Jalapeño Jam (Water-Bath Safe) Recipe
Garnishes
A dollop of cream cheese or a sprinkle of fresh herbs like thyme can make your jam pop even more when served. The creamy contrast highlights the sweet heat, turning every bite into a flavor celebration.
Side Dishes
This jam makes an incredible companion for warm, toasted baguette slices or crispy crackers. It’s fantastic alongside savory breakfasts like scrambled eggs or spreads beautifully over grilled chicken for an unexpected twist.
Creative Ways to Present
Try pairing your Peach Jalapeño Jam (Water-Bath Safe) Recipe with sharp cheeses like aged cheddar or tangy goat cheese for a delightful charcuterie board. You can even use it as a glaze for roasted veggies or as a spicy-sweet addition to sandwiches, turning everyday meals into memorable experiences.
Make Ahead and Storage
Storing Leftovers
If you have any leftover jam after opening a jar, just keep it refrigerated in a tightly sealed container. It should stay fresh for up to a month, allowing you to enjoy late summer vibes any time of year.
Freezing
You can freeze portions of your jam in freezer-safe containers if you want to save some for much later. Just thaw it slowly in the fridge and give it a good stir before using to bring back its luscious texture.
Reheating
Reheating your Peach Jalapeño Jam is a breeze. Gently warm it on the stovetop or in the microwave to loosen it up if it has thickened too much. Avoid boiling again because it can change the texture and flavor.
FAQs
Can I use frozen peaches for this jam?
Yes, frozen peaches work well if fresh ones aren’t available. Just make sure to thaw and drain them thoroughly before starting to cook to avoid excess liquid in the jam.
How spicy will this jam be?
The heat level depends on how many jalapeños you add and whether you keep the seeds and ribs. Removing seeds lowers the spice, making the jam more mild, while including them kicks it up a notch.
Is fruit pectin necessary for water-bath canning?
Absolutely. Using pectin is what makes this Peach Jalapeño Jam water-bath safe, ensuring it sets properly and preserves well for longer shelf life without refrigeration.
How long does the jam keep stored?
If properly canned and sealed, your jam can last one year or longer when stored in a cool, dark place. Once opened, use it within a month refrigerated to enjoy the best flavor and safety.
Can I reduce the sugar in this recipe?
Reducing sugar is possible but tricky. Sugar aids in preservation and sets the jam texture. If you cut it too much, the jam might not gel properly, and shelf life will be shortened. Consider using less sugar if you plan to refrigerate and consume it quickly.
Final Thoughts
This Peach Jalapeño Jam (Water-Bath Safe) Recipe is a splendid way to capture the essence of summer peaches with a spicy twist you won’t forget. It’s fun, straightforward, and makes a fantastic gift or pantry staple. Give it a try and watch how this homemade delight transforms your breakfasts, snacks, and meals into moments worth savoring.
Print
Peach Jalapeño Jam (Water-Bath Safe) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 servings (approx. 4 cups jam)
- Category: Condiments
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Peach Jalapeño Jam recipe combines the natural sweetness of fresh peaches with the spicy kick of jalapeño peppers, creating a delicious, balanced preserve perfect for spreading on toast or serving alongside cheeses. The jam is cooked on the stovetop and safely sealed using a traditional water-bath canning method.
Ingredients
Fruit and Vegetables
- 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. Set up a large pot filled with water for the water-bath canning process.
- Prepare the Peaches and Jalapeños: Peel the peaches by blanching them in boiling water for 30 seconds, then transfer to an ice bath to loosen skins, which should slip off easily. Chop peeled peaches into small pieces. Seed and finely chop jalapeños; remove ribs and seeds if a milder heat is desired.
- Cook the Fruit Mixture: In a large, heavy-bottomed pot, combine chopped peaches, jalapeños, water, and lemon juice. Stir well and bring to a boil over medium-high heat, stirring frequently to prevent sticking.
- Add Sugar and Pectin: Once boiling, add sugar and stir until completely dissolved. Sprinkle fruit pectin evenly over the mixture and continue boiling vigorously for 1-2 minutes while stirring constantly until the mixture thickens.
- Test the Jam Consistency: Place a small spoonful of jam on a chilled plate and let sit for a minute. Run your finger through it—if it wrinkles and doesn’t flow back, the jam is set. If too runny, continue boiling and test again after a few minutes.
- Fill the Jars: Using a ladle and funnel, pour the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean with a damp cloth, then seal with lids and screw on rings fingertip-tight.
- Water-Bath Canning: Place filled jars into a boiling water bath, ensuring jars are covered by at least 1 inch of water. Process for 10 minutes, adjusting for altitude if necessary. Remove jars carefully and place on a towel to cool undisturbed for 12-24 hours.
- Check Seals and Store: After cooling, press the center of lids to check suction. If lids don’t pop back, jars are sealed correctly. Store sealed jars in a cool, dark place. Refrigerate and consume any unsealed jars within a few weeks.
Notes
- Adjust the amount of jalapeño peppers based on your heat preference to control spiciness.
- Ensure the fruit pectin used is suitable for water-bath canning to guarantee safe preserving.
- Always use sterilized jars and follow proper canning procedures for safe storage.
- The jam can be refrigerated and consumed within a few weeks if jars do not seal properly during canning.
- If using at high altitude, increase the water bath processing time according to USDA guidelines.
