Peach Jalapeno Jam Recipe
Peach Jalapeno Jam is a sweet and spicy condiment that can be used to enhance a variety of dishes! This homemade recipe uses fresh juicy peaches and jalapenos. It’s a super easy crowd-pleaser.
Servings: 16 servings (4 pint jars)
Calories: 181kcal
Ingredients
- 6 peaches about 4 cups peeled and diced
- 2 jalapeño peppers finely diced
- ¼ cup fresh squeezed lemon juice
- ½ cup water
- 4 tablespoons powdered low or no-sugar needed pectin
- 3 cups granulated sugar
- 4 cleaned and sanitized pint mason jars or 8 half pint jars with lids and bands
Instructions
- Peel the peaches. A quick and easy way to peel peaches is to bring a large pot of water to a boil and boil peaches for about 3 minutes, with an “X” carved in the bottom. Place in an ice bath afterwards and the skins should gently peel off.
- Dice the peaches into small cubes and mince the jalapeno as finely as possible.
- Combine all ingredients in a small saucepan and bring to a full rolling boil, stirring constantly.
- Continue cooking at full boil and stirring for two minutes. Then remove from heat.
- Check the consistency by placing a spoon in the freezer for 5 minutes. Remove the chilled spoon from the freezer and drizzle a small amount of jam on the spoon to check consistency.
- When desired consistency is reached, transfer jam to prepared jars and cool completely.
- Store in the fridge for up to 3 months or in the freezer (in freezer safe containers) for up to 12 months.
- Notes to include in your blog post:
- According to google 1 peach makes about ⅔ cup peach cubes. For me, 6 peaches made 4 heaping cups. Basically, you to end up with about 4 cups of diced peaches to make the jam. This will vary depending on types of peaches.
- You can also put the jars in hot water for 10 minutes. Then take them out and let them cool. When they cool down, the lids will make a popping sound, which means they're sealed. Check the lids the next day to make sure they're tight when you press the center. If any lids are loose, keep those jars in the fridge.
Video
Notes
- Properly seal the jars. If the jars are not sealed properly, the jam will not last as long. A tip to help is to place the jars in hot water for 10 minutes. As they cool, the lids will make a popping sound if they’re sealed.
- Allow to cool. Make sure the peach jalapeno jam cools in the jars completely before placing it in the refrigerator or freezer.
- Sterilize the jars. Ensuring the jars are cleaned and sterilized prevents the jam from spoiling sooner.
- Storing: Store this sweet and spicy jam in mason jars in the refrigerator for up to 3 months. If you want to freeze any or all of it, transfer it to a freezer-safe container. It will last for up to 12 months. Thaw in the refrigerator overnight before enjoying.
Nutrition
Calories: 181kcal | Carbohydrates: 47g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 16mg | Potassium: 78mg | Fiber: 1g | Sugar: 42g | Vitamin A: 203IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.3mg