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 »

11 Responses to “Strawberry Peach Basil Cupcakes”

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1

Becca — August 20, 2009 at 12:54 pm

Beautiful! I love the green pop of the basil scatted throughout.
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2

Megan — August 20, 2009 at 2:46 pm

These are definitely super creative! I love the strawberry basil combination… I’ve had a wonderful strawberry basil drink before… never added peaches too though… I’m sure that added some awesome flavor! Beautiful cupcakes!
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3

fearlesskitchen — August 20, 2009 at 2:49 pm

Adding the peaches to the strawberry-basil combination was a great idea! This looks delicious.
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4

Colleen — August 20, 2009 at 3:06 pm

i love your cupcake week! i have been craving them this week too!
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5

Sunshine — August 20, 2009 at 3:18 pm

These look super yummy!
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6

m.e. — August 20, 2009 at 3:56 pm

Okay, you are now officially dangerous to my waistline, lady! Can you see me salivating over here??? :0)
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7

Jen — August 20, 2009 at 3:59 pm

Ha sorry for making you salivate! If you’re feeling up for a creative cupcake, definitely try these flavors together.
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8

Whitney@whitsgettingfit — August 21, 2009 at 1:10 am

Those cupcakes look amaaazing.
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9

nutmegnanny — August 21, 2009 at 4:37 am

Not only are these cute they are adorable too!
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10

herbal products — January 5, 2012 at 8:57 am

This is a tasty dish to experiment with. There are also various herbs and spices you can mix.
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11

Davis — July 13, 2016 at 7:55 pm

I’d like to thank you for the efforts you have put in writing this site.
I really hope to see the same high-grade blog posts by you later on as well.

In truth, your creative writing abilities has motivated me to get my own site now 😉