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’m disgusted…….but intrigued. LOL It sounds like it wouldn’t work…but as a fellow PB&J lover, I’m going to try it pretty soon. I wonder how it would all be with chocolate drizzled on top. Too much?? LOL
http://www.simplysweeter.blogspot.com
Ahh I should have checked my Google reader before I had breakfast! I was craving a PB&J sandwich, but only had stale bread..=( I ate it anyway.. but this would have been so much better! I need to try this.
Hmm, I’m not sure about this one… 😉
not gunna lie…thought this was weird but i’m sorta tempted to try it! num nummm, i’m obsessed with pb…so how could it be bad?
i love pb & j…but im not sure if i’d love it that much on eggs…..
sorry!
When I saw this in my google reader I was like “whoa someone else makes PB&J omlets.” I had posted about them so long ago I forgot, but I’m so happy to have someone else who loves the combo!
I’m loving all the comments today. Like I always tell Hubby, don’t hate it ’til you try it!
This is funny because my hubby often eats egg whites with peanut butter on top – apparently it’s a big body builder thing to get the right ratio of fat and protein – haha, so you’re not alone, I can imagine he’d love the jelly with this too!
And I really like your top 30 post – very inspiring!
I can kind of see how this works! I made pb&j stuffed french toast once, and this is kind of like that, minus the bread. Like a low-carb pb&j! I might have to give it a shot 🙂