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 »

38 Responses to “What’s your secret?”

#
1

BMK — January 28, 2008 at 1:15 pm

Those are adorable! I love the idea of lemon meringue cupcakes.
#
2

~Amber~ — January 28, 2008 at 1:51 pm

They are adorable!! Great job and I am glad you had success with the recipe.
#
3

Shawnda — January 28, 2008 at 2:27 pm

Congrats on a successful challenge!
#
4

slush — January 28, 2008 at 3:03 pm

OMG, are they cute! Like little porcupines. So glad it turned out for you. Fab job!
#
5

Aparna — January 28, 2008 at 3:24 pm

I really liked your idea of making the cupcakes. No cutting up and great single sized servings. They look just great.
Makes me wonder– why didn’t I think of that?
#
6

Tempered Woman — January 28, 2008 at 3:36 pm

Hey~ I made lemon maringue cuppies too! I am so sold on making pies this way in the future- very fun. Love the spikies- great job.
#
7

Nikki57 — January 28, 2008 at 4:39 pm

Your LMP looks great! I love the cuppies
#
8

CB — January 28, 2008 at 5:22 pm

LMP cuppys rule! ::high five:: love all the pictures of your process… great job!
#
9

Marye — January 28, 2008 at 5:29 pm

I really like the little pies everyone is making..now I want to redo mine.blessings,
marye
http://bakingdelights.com
#
10

michelle — January 28, 2008 at 7:15 pm

Oh so cute! I had considered trying my second attempt in a cupcake tin… until I waited until the last minute, that is! 🙂
#
11

ruthEbabes — January 28, 2008 at 9:27 pm

Congrats! These look fabulously divine!
#
12

Butta Buns — January 28, 2008 at 9:40 pm

Ah ha, another fellow Boston baker! Your tarts are beautiful! Love the peaks on the meringue!
#
13

How To Eat A Cupcake — January 28, 2008 at 10:19 pm

Those are so perfect!

PS: I have those red measuring bowls. I love them! 😀
#
14

I(dot)J — January 28, 2008 at 11:49 pm

so SMART to have all of your ingredients out FIRST. I really should know this by now.
#
15

Dolores — January 29, 2008 at 1:52 am

Ooooh, I love your cupcake-pies. How’d you make the meringue spikey?

And what did the husband think of the final product?
#
16

breadchick — January 29, 2008 at 2:00 am

your little ones are adorable. Great job on your challenge!!
#
17

MrsPresley — January 29, 2008 at 2:35 am

your lemon meringue cupcakes are so cute! job well done! 🙂
#
18

Beth G. — January 29, 2008 at 2:36 am

They’re so cute!! Great job!! :O)
#
19

kate — January 29, 2008 at 2:54 am

i had that crust shrinkage problem too. it’s a bummer.

———-
kate
http://www.thecleanplateclub.net
#
20

Jen — January 29, 2008 at 2:58 am

Dolores – I just spread the meringue around and then using a spatula, pressed it into the meringue and pulled it out and voila! Spikes!
#
21

Andrea — January 29, 2008 at 3:06 am

Your little cupcakes are adorable! That was a great idea!
#
22

Princess of the kitchen — January 29, 2008 at 7:32 am

Your little tarts lok just lovely. well done!
#
23

Big Boys Oven — January 29, 2008 at 8:31 am

a challenge executed incrediblely well!
#
24

Deborah — January 29, 2008 at 3:54 pm

They look just perfect!!
#
25

Candace — January 29, 2008 at 4:10 pm

Nice job!
#
26

Megan — January 29, 2008 at 7:34 pm

Too cute! Love the cupcakes. I want one!
#
27

Carrie — January 30, 2008 at 12:02 am

My crust did the same thing! Your cupcakes look great though!
~Carrie from bakersbakery.wordpress.com
#
28

Lane — January 30, 2008 at 6:35 am

Your “pie-cups” look perfect. Great job!

Jane of VeganBits.com
#
29

Lunch Buckets — January 30, 2008 at 6:48 am

Very cute! Did you turn away and silently mock your husband “my mom makes a great…”, no of course you wouldn’t have, I must be projecting 🙂
#
30

Sheltie Girl — January 30, 2008 at 3:19 pm

You did a wonderful job on your lemon meringue tarts!

Natalie @ Gluten A Go Go

~ We’re lactose intolerant at our house too.
#
31

Quellia — January 30, 2008 at 5:27 pm

Nice cupcakes! And if it makes you feel any better, I’ve been a DB’er for a year and friends and family, all non-bloggers, always know what I’m making. They kinda have to since I always tape the recipe up on the kitchen cupboards!
#
32

creampuff — January 30, 2008 at 8:52 pm

Yayy! I love reading success posts like this! They look great and that’s a good idea to bake them in muffin tins. Well done!
#
33

BrineS — January 31, 2008 at 7:22 am

I love your little lemon meringues!
#
34

Jen Yu — January 31, 2008 at 5:53 pm

Awesome! I love how differently everyone’s turned out, but these little cuties are so adorable 🙂 Great job!!
#
35

Claire — February 1, 2008 at 1:34 am

So cute! I’m sure everyone enjoyed you addition to the spread!
#
36

Jigginjessica — February 2, 2008 at 4:31 pm

I love cupcake idea. One big pie seems so messy, these seem neat and tidy. Congrats on another successful challenge!
#
37

Jelli Bean — August 20, 2009 at 3:09 pm

The shrinking crust always affects my mini cupcake pies too. The trick is to make them overhang the cups enough so that they shrink down to just the right size. Your little pies are darling!
#
38

kijiji in edmonton canada — September 14, 2013 at 11:12 pm

It’s awesome for me to have a website, which is helpful in
favor of my know-how. thanks admin