Jalapeño Peach Jam
Updated March 7, 2017
lb (about 15) fresh peaches
large lemon, juice only
package (1.75 oz) fruit pectin
(8 oz each) canning jars and lids
Wash fruit and jalapeños well. Puree peaches in a food processor until slightly chunky. Some chunks are good. You don't want it completely smooth.
Process the jalapeños separately until they are a very fine dice. Add peach puree and jalapeños to a large pot. Bring to a simmer, stirring regularly.
Stir in sugar, lemon juice and pectin. Continue to stir until everything is dissolved. Continue to let the jam simmer for another 15 minutes to thicken. Add a small amount of butter to help prevent foaming. If any foam does come up though, try to scrape it off the jam.
Boil your jars and lids for 10 minutes to sterilize them. Once they are sterilized, use a funnel and ladle to fill each jar, leaving about 1/4 inch of room at the top of each jar.
Wipe each jar clean and place a clean lid on it. Then screw on the band that holds the lid in place. Be careful. The jar will be very hot! Place all the jars in a boiling water bath for 15 minutes to process them. Make sure the simmering water covers the jars by at least an inch.
Remove the jars and let them cool completely for 24 hours. At that point if there are any jars that aren't sealed well (if you can press down the center of the lid and it pops up) then put on a new lid and band and re-process the jar in boiling water. Store sealed jars in a cool dark place for up to a year.
More About This Recipe
- Canning is, unfortunately, almost a lost art in the U.S. these days. While it’s true that there’s a pretty wide variety of flavors available in stores, sometimes homemade jam is the best thing in town. Besides saving a ton of money by canning your own, you can also customize flavors and play around with sugar levels and stuff. It’s really a lot of fun and not that much work once you get some basic equipment. This Jalapeño Peach Jam is an easy recipe for people who are interested in learning how to can.If you aren’t interested in canning, you could still make this recipe. I would just divide it by six and make a smaller batch, which would keep fine in the fridge for two weeks. Assuming you do want to make the larger batch though, you’re going to need a lot of peaches and a few large jalapeños. Even though there are only four pictured here, I recommend using six at a minimum.It’s pretty much impossible to can without a few basic pieces of equipment. Luckily, you can buy all of this stuff in a small kit for a few bucks. You’ll make your money back in your very first batch of jam.There are a few key things to remember when canning. The first, and possibly most important, is to make sure everything is really sterilized. If you don’t sterilize everything well, then bacteria will completely take over your food! The easiest way to sterilize your equipment and jars is to boil in water for at least 10 minutes. Do this with your jars, lids, bands, and any equipment that will touch your jam.This jam is fantastic on a huge number of things. I put it on sandwiches, on pork chops, and on almost any breakfast food you can think of. My favorite use for it so far, though, is on a cracker with a little bit of Brie cheese.