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.

Spicy Peach Jam

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.

Spicy Peach 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.

Spicy Peach 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.

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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.

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

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20 Responses to “Spicy Peach Jalapeno Jam”

  1. #
    1
    Shannon — September 19, 2013 at 9:23 am

    ooh, i am drooling thinking about this over melty brie!! fabulous :)

    • beantownbaker — September 25th, 2013 @ 4:08 pm

      It’s definitely as good as it sounds.

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    Queen Sashy — September 20, 2013 at 9:55 am

    what a lovely jam! there are still some peaches at the market and i need to make this asap.

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    Claudia — September 20, 2013 at 12:11 pm

    Sounds wonderful! When do you add the liquid pectin and how long do you let it boil after you add it?

    • beantownbaker — September 25th, 2013 @ 4:14 pm

      Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.

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    Rima — September 21, 2013 at 10:32 am

    That sounds delicious, but when do we add the pectin, and can we use powdered pectin instead of the liquid one? Thank you so much…

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.

      I’m still new to canning, but I read in the Ball book that you can’t swap different kinds of pectin and should only use what the recipe calls for…

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    5
    Loretta — September 23, 2013 at 11:26 am

    when do you add the pectin ??????

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.

  6. #
    6
    Kelly — September 28, 2013 at 7:11 pm

    How long does this keep?

    • beantownbaker — September 28th, 2013 @ 8:36 pm

      If you process the jars in a water bath, they will be fine on a shelf for up to a year. Once opened, you want to refrigerate it and it will keep for about a month in the fridge.

  7. #
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    Toni — June 21, 2014 at 10:04 am

    The number of cups of chopped peaches would be very helpful. Also, are the pectin pouches 3 or 6 oz?

  8. #
    8
    Megan Wilson — July 15, 2014 at 3:12 pm

    The flavor was outstanding! However, it never fully set-up into a jelly. It was more of a jam/thick sauce – even after re-processing with a 2nd pack of pectin (I gave in and used the powder) On my other batches, I used 2 dry packs – and I’m not sure if those will even set correctly. :(

  9. #
    9
    Nick — July 17, 2014 at 2:57 pm

    With sealed jars what is the shelf life of something like this?

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    Lindsay L — July 28, 2014 at 8:57 am

    This is my second year making this and i just wanted to tell you that it is outstanding. i’m sure others are wondering about yield — I got 9 half-pints from one batch. How long do you process this? I did 15 mins to err on the side of caution. Thanks!!

  11. #
    11
    Dee Ann — August 2, 2014 at 11:52 am

    Does this make the five half-pint jars shown or does it make more? Since everything sort of comes together at the end in canning (hot jam, sterilized jars, etc., and boiling water) I like to know ahead of time how many jars to prepare. Thanks.

  12. #
    12
    Roxanne Riddle — August 10, 2014 at 11:23 am

    With my jams, I usually use real lemon juice, but not in such large quantity,Did you use fresh or “jarred” lemon juice?

  13. #
    13
    Blaire Prince — August 17, 2014 at 3:17 pm

    According to “foodinjars.com” you can substitute 2 TBSP powdered pectin for 1 pouch of liquid pectin. :) just thought I’d share that little tidbit! This recipe is FANTASTIC! Thanks Jen!

    http://foodinjars.com/2013/07/canning-101-how-to-substitute-pectin/

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    krista jackson — August 24, 2014 at 11:34 am

    I am looking forward to making this jam this evening!! I was seaching for a recipe for peach and jalapeno jam and this one caught my eye! Because you posted it my the day I was married, then reading your story and that you live in Cincy! I was born and raised north of that area!

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    Kim — August 28, 2014 at 5:44 pm

    This recipe should come with a warning label. I feel like I just made crack. I changed it up a bit and used cherries instead of peaches. I was having a hard time finding a cherry pepper recipe and had cherries in my freezer needing evicted and this one looked so good I used it as my baseline. THANK YOU for sharing it! If you are interested, it was a mix of sweet and tart cherries, and I added an extra jalapeno to a double batch. I just got done putting up nearly 11 pints of the stuff and am sitting here like a child licking the residue off my ladle it is that freaking good. Definitely recommend you try it with cherries some day if you like them. I am picking peaches this weekend and will definitely be making this as posted because I am sure it is divine. Ive been making jams and jellies since i was a child and this is the best one yet. Thank you again, can’t wait to try it properly with peaches!

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