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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Six Years Ago: Chocolate and Peanut Butter Cupcakes and BBQ Dip

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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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10 Responses to “Blueberry Curd”

  1. #
    1
    ErickaJo — July 20, 2012 at 10:20 pm

    Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂

  2. #
    2
    Domi — July 14, 2013 at 12:45 pm

    Ohmygodness! I made it and I’m in love! 🙂

    Greetings from Poland!

    • beantownbaker — July 14th, 2013 @ 4:19 pm

      So glad you enjoyed this! Glad to have a friend in Poland 🙂

  3. #
    3
    Alison's Wonderland Recipes — June 26, 2014 at 6:29 pm

    I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂

    • beantownbaker — September 2nd, 2014 @ 7:16 pm

      So glad you enjoyed this curd recipe!

  4. #
    4
    Lisa L. Dean — July 2, 2014 at 8:34 pm

    how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.

    • beantownbaker — September 2nd, 2014 @ 7:18 pm

      Hope this worked well for you. I used one batch for a triple layer cake.

  5. #
    5
    Diane Welsh — January 27, 2015 at 8:26 pm

    I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?

  6. #
    6
    mystereons41 — April 2, 2015 at 11:51 am

    So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?

  7. #
    7
    Cynthia — January 31, 2017 at 3:22 pm

    Hello is it possible to can this recipe?

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