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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10 Responses to “Strawberry Rhubarb Bars”

  1. #
    1
    Ingrid — August 6, 2009 at 7:36 pm

    I’ve been anxious to try rhubarb but after many trips to the grocery store missed the season. (it sold out-FAST!) Did you use fresh or frozen rhubarb? I just saw the frozen kind and have been thinking about giving it a try.
    ~ingrid

  2. #
    2
    Jen — August 6, 2009 at 8:12 pm

    Ingrid – I made this when I was home in the Midwest back in June. It seems easier to find out there than in the East Coast where I live. We use fresh and I’ve never used frozen although my dad does freeze his for the rhubarb rolls I made a few weeks ago too. I should have grabbed a ton and froze it myself…

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    3
    bewa3u1 — August 6, 2009 at 9:07 pm

    I made these for a 4th of July party. we ran out of fresh and had to use frozen rhubarb, which tasted fine, we couldnt tell the difference (but we also had the fresh mixed in). Although I would suggest cutting the frozen pieces up a bit more- they came out of the bag huge! ~Jen’s older-younger sister

  4. #
    4
    Jen — August 6, 2009 at 9:15 pm

    thanks little sis! Were they store bought or did Dad freeze them from fresh?

  5. #
    5
    Katie — August 7, 2009 at 2:42 am

    No kidding – those look like the best dessert ever!! I’m starring and making for sure!

  6. #
    6
    Sara @ Our Best Bites — August 7, 2009 at 5:07 am

    Ya know what- I’ve never made anything with rhubarb! But those sure look yummy so I might have to try it 🙂

  7. #
    7
    Colleen — August 7, 2009 at 5:42 pm

    These look delicious!

  8. #
    8
    nutmegnanny — August 7, 2009 at 9:28 pm

    I love rhubarb, what a great new way to use it;)

  9. #
    9
    madebymel — August 9, 2009 at 12:44 am

    I really need to try rhubarb. I am afraid I won’t like it, but this looks like a great recipe!

  10. #
    10
    Ingrid — August 9, 2009 at 5:07 pm

    Thank for the info Jen! I just may go ahead and give frozen a try otherwise its wait a year.
    ~ingrid

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