Description
This Peach Jalapeno Jam is a delightful blend of sweet ripe peaches and spicy jalapenos, balanced with fresh lemon juice and a hint of ginger. Perfect for adding a unique kick to toast, cheese boards, or grilled meats, this homemade jam is cooked on the stovetop and preserved with a boiling water bath for long-lasting freshness.
Ingredients
Scale
Fruit and Flavoring
- 4 cups peeled and chopped peaches (about 4 large peaches)
- 1–2 jalapenos, finely chopped (depending on desired spice level)
- 1/4 cup fresh lemon juice
- 1/2 teaspoon ground ginger
Thickening and Sweetening
- 1 packet (1.75 oz) fruit pectin
- 5 cups granulated sugar
- 1/2 cup water
Instructions
- Sterilize Jars: Prepare your canning jars and lids by sterilizing them in hot water or using a dishwasher cycle. Set them aside to dry completely before filling.
- Combine Ingredients: In a large pot, mix together the peeled and chopped peaches, finely chopped jalapenos, lemon juice, and ground ginger to blend the flavors.
- Simmer Fruit Mixture: Place the pot over medium-high heat and bring the mixture to a simmer, cooking for 10–15 minutes until the peaches soften and start releasing their natural juices.
- Add Pectin: Stir in the fruit pectin until fully dissolved, which helps the jam to set properly.
- Add Sugar and Boil: Gradually add the granulated sugar to the pot, stirring constantly. Once all sugar has dissolved, bring the jam to a rolling boil and continue boiling for 5–7 minutes, stirring frequently until the jam thickens. Test the consistency by placing a spoonful on a cold plate; it should firm up and wrinkle when pushed.
- Fill Jars: Remove the pot from heat and carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top for expansion during sealing.
- Seal and Process: Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes to ensure a safe, airtight seal.
- Cool and Store: Allow the jars to cool completely at room temperature. Store unopened jars in a cool, dark place for up to 1 year. Once opened, keep refrigerated and use within 3 weeks.
Notes
- Adjust jalapeno quantity to control the heat level in the jam.
- Test the jam’s set by placing a small amount on a chilled plate; it should wrinkle when pushed with a finger.
- Ensure jars and lids are properly sterilized to avoid spoilage.
- Use ripe, fresh peaches for the best flavor and texture.
- Leftover jam can be refrigerated and used within 3 weeks after opening.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
