Spicy Peach Jalapeno Jam
This Spicy Peach Jalapeno Jam is sweet with a subtle kick from the peppers. It’s great served with cheese and crackers.
After making some peach pie bars, jam, and sorbet, I still had over-ripened peaches staring me in the face. Since I’m still newly-smitten with the whole canning process, I decided to make more jam. But this time I wanted to spice things up a bit. I had a few jalapenos hanging around the kitchen, so I decided to make a spicy jam.
As much as I’m a wimp when it comes to spicy foods, I was wishing this jam had more of a kick. I think I’m definitely getting over my spicy-wimpyness. Next time I make this, I’ll definitely leave the seeds from all three jalapenos in the jam.
I shared a couple jars of this jam with some friends and still had enough left over for Hubby and I to enjoy. We cracked one jar open right away and have been snacking on it with cheese and crackers. I also recently poured some over some warm brie and served it with a baguette to some friends for a snack. It was definitely a huge hit.
One Year Ago: Blueberry Coffee Cake Bundt
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Four Years Ago: Steak Fajitas with Chimichurri and Drunken Peppers
Five Years Ago: Lime Meltaways
Six Years Ago: Chocolate and Peanut Butter Cupcakes and BBQ Dip
Spicy Peach Jalapeno Jam
This Spicy Peach Jalapeno Jam is sweet with a subtle kick from the peppers. It's great served with cheese and crackers.
Yield: Six 8-oz jars
Ingredients:
3.5 lb peaches, peeled, pitted, and chopped
3 jalapeno peppers, seeds removed from 2, chopped
1 green bell pepper, seeded and chopped
6 cups sugar
1/4 cup lemon juice
1 Tbsp butter, optional
1 pouch liquid pectin
Directions:
Combine the peaches, jalapenos, bell pepper, sugar, and lemon juice in a dutch oven. Cook over medium heat for 30 minutes until peaches are completely softened. Stir periodically throughout the cooking time. If the the mixture starts to foam, add the butter.
Once the peaches are soft, add the liquid pectin. Stir and bring to a full rolling boil. Boil for 2 minutes and remove from heat.
Skim any remaining foam from the top and fill your jars leaving a 1/4 inch head space.
Recipe adapted from Flour on my Face
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Besides the top being a little brown it looks like a perfect cheesecake! I absolutely must try this recipe. Thanks for sharing
Yes!
Can I use dried blue berries for the sauce.
beantownbaker — March 25th, 2013 @ 1:42 pm
I haven’t tried this sauce with dried berries. I am not sure it would work very well without the addition of some liquid. Maybe some fruit juice?
Just made this cheesecake for dinner guests. It was a big hit. I didn’t have any trouble with burning but the top came out spotted with brown instead of the lovely smooth top. No matter, I covered it with blueberry topping and no one cared. Oh, and… It didn’t crack but I left it in the oven until it was completely cooled. Thanks!!
beantownbaker — June 10th, 2013 @ 12:30 pm
Glad it was a success for you! And yay for no cracking 🙂
Blueberry sauce…
I looked at least 20 recipes and this was the best for simplicity of ingredients.
It didn’t require vanilla, or zest of lemon (which would require a grater$$)
And best of all it did not require a ton of sugar. I am not much of a cook however your easy to understand directions. And it was great.
Thank you