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.
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I wish I could run home & bake these right now! They look so delicious & how could you go wrong with apples & cinnamon? I can’t wait to try these soon.
They look so good! I LOOOVE the cute apple backround too! 🙂 🙂
These look great!
I made these from Katie’s blog in the fall and took them to a school function. One of my student’s dads ate several of them. A few weeks later I made chocolate chip cookies because they’re usually a hit with everyone there, and the same dad was like “awww. where are those apple bars? I was hoping for those again.” 🙂 They are truly wonderful!
I agree! These are amazing. I send baked goods with hubby about once a week and these got so many more comments than usual. I’m actually making them again this weekend.
I saw that recipe last year, and I wish I had made them. They look so good.
Free manual labor in exchange for apple bars? Sounds like a deal to me. I’ll have to offer that up next time I have to call a plumber 🙂
Scott made these tonight and they were AMAZING! Seriously, AMAZING!
I made these this weekend….they were fantastic! At 10 last night Sam had to ask me “are you still eating that apple cake?” Yes. I was. I saved one more piece for after work today!
Oh, my dad would love these. I have an apple bread recipe that he always requests. I’ll bookmark this one to try too. Thanks.
Michelle
http://oneordinaryday.wordpress.com/
I made these yesterday and think they are fabulous! So gooey, but so much better the next day! Thankyou for sharing! =)