Peach Jalapeno Jam is a delightful blend of sweet and spicy flavours that can elevate your breakfast or snack time. This jam combines the juicy sweetness of ripe peaches with the bold heat of jalapeno peppers, creating a versatile condiment perfect for spreading on toast, pairing with cheese, or even using as a glaze for meats. Whether you’re a seasoned canner or a beginner in the kitchen, this recipe is straightforward and rewarding, capturing the essence of summer in every jar.
What is Peach Jalapeno Jam
Making Peach Jalapeno Jam at home allows you to control the sweetness and heat levels to your preference. The process involves cooking down fresh peaches with sugar and lemon juice, then adding finely chopped jalapenos to infuse the mixture with a gentle kick. The result is a beautiful, golden jam with flecks of green that not only tastes amazing but also looks impressive when served. This recipe yields about 4 cups of jam, perfect for gifting or stocking your pantry with a homemade treat.
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Peach Jalapeno Jam: Sweet and Heat in a Jar
Recipe by Eric4
servings30
minutes40
minutes1
hour10
minutesIngredients:
4 cups peaches, peeled, pitted, and chopped (about 6-7 medium peaches)
1-2 jalapeno peppers, finely chopped (seeds removed for less heat)
2 tablespoons lemon juice
4 cups granulated sugar
1 packet (1.75 oz) fruit pectin
Instructions:
- Prepare the Peaches: Peel, pit, and chop the peaches. Measure out 4 cups of chopped peaches and place them in a large pot.
- Add Ingredients: Add the finely chopped jalapenos and lemon juice to the pot with the peaches. Stir to combine.
- Cook the Mixture: Over medium heat, bring the peach mixture to a boil, stirring frequently. Once boiling, gradually add the sugar, continuing to stir to dissolve. Return the mixture to a full rolling boil that cannot be stirred down.
- Add Pectin: Stir in the pectin quickly, then return the mixture to a boil and boil hard for 1 minute, stirring constantly.
- Check for Doneness: Remove the pot from heat. To test if the jam is set, place a small spoonful on a chilled plate and let it sit for a few seconds. If it wrinkles when pushed with your finger, it’s ready. If not, return to boil for another minute and test again.
- Check for Doneness: Remove the pot from heat. To test if the jam is set, place a small spoonful on a chilled plate and let it sit for a few seconds. If it wrinkles when pushed with your finger, it’s ready. If not, return to boil for another minute and test again.
- Process the Jars: Process the jars in a boiling water bath for 10 minutes to seal. Remove the jars and let them cool completely. Check the seals after 24 hours; lids should not flex up and down when the centre is pressed.
- Store and Enjoy: Store the sealed jars in a cool, dark place. Refrigerate any jars that didn’t seal properly and use them within a few weeks.
Notes
- Enjoy your homemade Peach Jalapeno Jam on toast, with cheese, or as a glaze for meats. It’s a delightful way to savour the flavours of summer year-round!