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 »

16 Responses to “Butternut Squash Lasagna Rolls”

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Pam — November 18, 2010 at 3:22 pm

These look great – I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!

Pam @ From Apples to Zucchini
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Kris @ everywhereorange.com — November 18, 2010 at 3:27 pm

the rolls are so cute!!! they look delicious!
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Lauren — November 18, 2010 at 5:01 pm

I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.
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Megan — November 18, 2010 at 5:37 pm

Yay! Another recipe to add to my to-make list. It’s great that you can freeze this because my fiance doesn’t like butternut squash. I can make the whole thing for myself and take it for lunches!
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5

Nutmeg Nanny — November 18, 2010 at 5:38 pm

So delicious! I’m loving this week long butternut squash event…so many tasty recipes!
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We Are Not Martha — November 18, 2010 at 5:53 pm

Awesome and delicious-looking idea! I love lasagna that’s different from the typical and butternut squash is perfect!

Sues
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Megan — November 18, 2010 at 8:28 pm

I’ve never though of squash rolled up in lasagna noodles–love the idea!!
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tobias kocht! — November 19, 2010 at 10:52 am

Delicious use of the squash. I love this lasagna rolls.
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oneordinaryday — November 19, 2010 at 1:03 pm

I like lasagna rolls too – so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I’d love to see you improve Martha’s butternut mac and cheese!!
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Fun and Fearless in Beantown — November 19, 2010 at 3:51 pm

These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!
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Shannon — November 19, 2010 at 10:40 pm

what a fabulous idea for freezer meals! and these sound DELISH 🙂
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Cara — November 23, 2010 at 1:44 pm

I made these again a few weeks ago – I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm 🙂
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Jill — January 27, 2013 at 9:52 am
I’m making a meatless alternative with a spinach bechamel sauce… Although I do love bacon…
- beantownbaker — January 27th, 2013 @ 4:08 pm
  
  That sounds delicious. Let me know how it turns out!
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Theresa — November 7, 2013 at 6:01 pm
Do you have any idea of the calorie count in these? They look phenomenal!
- beantownbaker — November 7th, 2013 @ 7:31 pm
  
  Sorry I don’t calculate nutritional information for my recipes. There are some online tools that you can use to do so yourself if you’re interested.