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This vibrant peach jalapeno jam bursts with sweet summer fruit and a tangy kick of heat from fresh peppers—perfect for spreading on toast or stirring into yogurt. It is a favorite at my house every peach season, and homemade jam always disappears fast from our pantry.
I made this jam the first time for a backyard brunch with family and it was such a hit that now friends request a jar every summer.
Ingredients
- Peaches: Choose ripe but still firm peaches for bright flavor and easy peeling
- Jalapenos: Select firm glossy peppers and remove seeds if you want a milder jam
- Lemon zest: Brings bright citrus notes and balances sweetness; always zest before you juice
- Lemon juice: Gives freshness and helps the jam set firmly; use freshly squeezed for best flavor
- Granulated sugar: The main sweetener and also helps preserve the jam; choose superfine sugar if possible for faster dissolving
Step-by-Step Instructions
- Prepare the Fruit:
- Peel and pit each peach, then chop finely to help the fruit break down quickly during cooking and ensure a smooth jam
- Handle the Jalapenos:
- Rinse jalapenos under cold water, slice in half and remove seeds for less heat, then chop into small pieces so the spice spreads evenly
- Cook the Fruit Mixture:
- Add chopped peaches, jalapenos, lemon zest, and lemon juice to a large heavy saucepan, stir to mix, and then turn the heat to medium high
- Start the Boil:
- Heat the mixture until it is bubbling and just starting to boil, stirring constantly so nothing sticks to the bottom
- Add the Sugar:
- Pour all the sugar in at once, stir well, and return the pot to a full rolling boil; keep stirring so the sugar dissolves and the jam does not burn
- Simmer to Set:
- Let the mixture cook at a steady boil for about fifteen to twenty minutes, stirring often; check for doneness by dipping a metal spoon into the jam—if it slowly coats the spoon without running off, you are ready
- Fill and Seal Jars:
- Wash jars in hot soapy water and dry well; carefully ladle hot jam into jars, leaving a small space at the top; wipe rims clean and seal with lids; let jars cool to room temperature before storing
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My favorite part is the aroma of peaches and peppers simmering together; it fills the kitchen with the scent of summer and reminds me of making jams with my grandmother as a child.
Storage Tips
Keep sealed jars of cooled jam at room temperature for up to six months if water bath canned. For any jar you open or that is not processed, keep it in the refrigerator and use within three weeks. I find it easiest to make a small batch and refrigerate since my family eats it up so quickly anyway.
Ingredient Substitutions
Try substituting nectarines or apricots for peaches if those are what you have on hand. If you like extra heat, you can add a dash of crushed red pepper or a chopped serrano pepper. If granulated sugar is not available, use cane sugar—just avoid honey or liquid sweeteners since it changes the jam’s consistency.
Serving Suggestions
Spread over warm buttered toast or biscuits for a bold breakfast. Use as a glaze for roasted chicken or grilled salmon for a fusion dinner. Stir a spoonful into plain yogurt for a unique snack or top your favorite cheese board with a dollop. It also makes a thoughtful homemade gift for holidays or birthdays.
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The thrill of making this jam every year reminds me of summer days picking peaches at local farms and ending the day with something homemade and special. Once you taste this sweet and spicy spread, you might never buy store jam again. Experiment with the spice and sweetness to make it your own.
Frequently Asked Questions
- → How spicy is this peach jalapeno jam?
The spice level is mild to moderate since the jalapeños are seeded. For more heat, leave some seeds in.
- → Can I use frozen peaches?
Yes, thawed frozen peaches work well. Drain excess liquid before chopping and cooking.
- → What's the best way to serve this jam?
It's delicious on toast, crackers, bagels, or as a topping for soft cheeses and grilled meats.
- → How do I store the jam safely?
Store in sterilized jars in the refrigerator for up to three weeks. For longer storage, process in a water bath canner.
- → Can I adjust the sweetness?
Yes, you may slightly reduce the sugar, but keep enough to ensure proper thickening and preservation.
- → Is lemon juice necessary?
Yes, lemon juice enhances flavor and helps set the texture by balancing acidity for safe storage.