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.

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

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11 Responses to “White Chocolate Cranberry Mousse”

  1. #
    1
    theblogisthenewblack — October 27, 2010 at 11:44 am

    Love any type of mousse- esp if it’s pink!

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    2
    Debbi Does Dinner Healthy — October 27, 2010 at 12:25 pm

    Love the pink! So cute and it looks and sounds delicous! Thanks!

  3. #
    3
    Boston Food Diary — October 27, 2010 at 2:10 pm

    This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!

  4. #
    4
    Cupcake Activist — October 27, 2010 at 3:47 pm

    Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.

  5. #
    5
    Megan — October 27, 2010 at 5:17 pm

    I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!

  6. #
    6
    Rachel @ The Avid Appetite — October 27, 2010 at 8:31 pm

    This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!

  7. #
    7
    Jen — October 27, 2010 at 8:42 pm

    Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!

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    8
    The Small Boston Kitchen — October 27, 2010 at 9:40 pm

    Lovin’ the cranberryness here!

  9. #
    9
    Nutmeg Nanny — October 28, 2010 at 3:17 am

    Love the pinkness and love the recipe!

  10. #
    10
    oneordinaryday — October 31, 2010 at 11:51 am

    This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!

  11. #
    11
    Eliana — November 1, 2010 at 3:45 pm

    This mousse looks divine! I could not be trusted around it.

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