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 »

7 Responses to “Herbed Mustard Salmon”

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1

Sues — February 25, 2013 at 1:32 pm

I’m always looking for new ways to prepare salmon, too, and I love the idea of herbed mustard!
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2

Shannon — February 25, 2013 at 9:32 pm

this looks so flavorful and juicy! delish 🙂
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3

Megan — February 26, 2013 at 8:17 pm

Jeff doesn’t love salmon, but I bet I could get him to eat it with this topping. Sounds so flavorful!
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4

Kristina — March 13, 2013 at 4:20 pm
This looks amazing! I have everything for the sauce already other than the Dijon Mustard. Do you think I can use regular mustard?
- beantownbaker — March 13th, 2013 @ 8:45 pm
  
  It would definitely have a different flavor profile, but I love regular mustard! I think it would be great – let me know what you think of it.
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5

Sandy — May 23, 2013 at 9:40 am
Made this last night! SO good! My boyfriend and i both finished our plates and he declared this recipe as a keeper! Thanks so much for keeping it easy!
- beantownbaker — June 10th, 2013 @ 1:15 pm
  
  So glad you guys enjoyed it! I love recipes like this where you can customize it and still have dinner on the table in no time flat.