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
Scale
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.
