Spicy Peach Jalapeno Jam

Thursday, September 19, 2013

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
Two Years Ago: Watermelon Arugula Goat Cheese Salad and My Go-To Chocolate Cupcake Recipe
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

Condiments

34 comments »

5 Responses to “Mustard Chicken Salad”

#
1

BestHellen — February 19, 2018 at 5:07 am

I see you don’t monetize your website, don’t waste
your traffic, you can earn additional cash every month because you’ve
got hi quality content. If you want to know how to make extra money, search
for: Ercannou’s essential tools best adsense alternative
#
2

BestSonia — August 10, 2018 at 9:43 am

I see you don’t monetize your page, don’t waste your traffic,
you can earn additional cash every month. You can use the best adsense alternative for any type of website (they approve all websites), for more details simply search in gooogle: boorfe’s tips monetize your website
#
3

email listing — May 20, 2019 at 11:50 am

Thanks for any other fantastic post. Where else
may anyone get that type of information in such an ideal means of
writing? I’ve a presentation next week, and I’m at the search for such info.
#
4

2.bs2best.at — July 21, 2025 at 4:11 pm

There is certainly a great deal to know about this issue.
I really like all the points you’ve made.
#
5

LJ — September 12, 2025 at 10:27 am

Well written. More details at team-aria.com.