Hey there, friends! There’s something truly magical about summer peaches, isn’t there? Their juicy sweetness just screams sunshine. And while classic peach jam is always a winner, sometimes you want to shake things up a bit. That’s where this Peach Jalapeno Jam comes in!
It might sound a little wild, but trust me, the combination of sweet, ripe peaches and a hint of spicy jalapeno heat is absolutely incredible. It’s like a party in your mouth! This recipe is so easy, even if you’ve never made jam before, you can totally nail it. It’s quick, uses simple ingredients, and the result is a vibrant, flavorful jam that’s perfect for spreading, gifting, or just eating straight from the spoon (no judgment here!).
Why You’ll Love This Recipe
Why add this unique jam to your repertoire? Let me count the ways!
- Fast: No hours slaving over a hot stove. This jam comes together relatively quickly.
- Easy: Simple ingredients, straightforward steps. Beginner-friendly for sure!
- Giftable: Jarred jam makes the perfect homemade gift for neighbors, teachers, or holiday baskets.
- Crowd-pleasing: Seriously, put this out with some cream cheese and crackers and watch it disappear. The sweet and spicy combo is addictive!
Ingredients
You only need a few simple things to make this sweet and spicy goodness:
- 5-6 medium peaches: Ripe ones are key for maximum sweetness and flavor. Make sure they’re soft but not mushy.
- 4-5 small jalapenos: This is where the heat comes from! You can adjust the number based on your heat preference. We’ll talk about handling the heat in the steps.
- 1 Tablespoon lemon zest: Brightens everything up and adds a lovely aroma.
- 2 Tablespoons lemon juice: Helps with the set of the jam and balances the sweetness.
- 3 cups granulated sugar: The magic ingredient that turns fruit into jam! It preserves the fruit and gives it that classic jam consistency.
How to Make It
Alright, let’s get jamming! Follow these simple steps:
1. Prep Your Fruit & Peppers: Your first step is getting your main stars ready. For the peaches, you’ll want to peel, pit, and finely chop them. A little trick for peeling peaches easily? Briefly dip them in boiling water for about 30 seconds, then immediately plunge them into ice water. The skins should slip right off! Next, wash your jalapeno peppers. If you want less heat, be sure to remove all the seeds and the white membrane inside (that’s where most of the capsaicin is!). For more heat, leave some seeds in. Finely chop the peppers. Pro tip: Wear gloves when handling jalapenos to avoid burning your hands!
2. Combine and Heat: Grab a large, heavy-bottomed saucepan or pot. Combine your chopped peaches, chopped jalapeños, lemon zest, and lemon juice in the pot. Place it over medium-high heat. Give it a good stir to mix everything together. You want to bring this mixture to a gentle boil, stirring frequently to prevent sticking.
3. Add Sugar and Boil: Once the fruit mixture reaches a full, rolling boil (meaning it continues to bubble rapidly even when you stir it), it’s time to add the sugar. Pour in the 3 cups of granulated sugar, stirring constantly until it’s completely dissolved. Keep stirring and maintain that full rolling boil. Let it cook for about 15–20 minutes. This boiling time is crucial for the jam to thicken and set.
4. Check for Doneness: How do you know it’s ready? This is the classic test! Carefully dip a metal spoon into the hot jam. Lift the spoon out and let the jam cool on the back of it for a second. If the jam coats the back of the spoon and doesn’t drip off quickly in separate drops (it might form a sheet or drip slowly), your jam has reached a good consistency. If it’s still too thin, keep boiling and test again in a few minutes.
5. Jar It Up: While your jam is cooking, get your jars ready. Wash glass jars and lids in hot, soapy water and dry them thoroughly. Once the jam is ready, carefully ladle or pour the hot jam into the clean jars, leaving about ¼ inch of space (headspace) at the top. Use a clean, damp towel to wipe the rims of the jars clean – any jam residue can prevent a good seal. Place the lids on tightly. As the jars cool to room temperature, a vacuum seal may form. For long-term, shelf-stable storage, proper water bath canning is required (see storage tips below!).
Substitutions & Additions
Want to get creative? Here are a few ideas:
- Peppers: Not a fan of jalapenos? Try serrano peppers for more heat, or even a small amount of habanero if you’re brave! For less heat but similar flavor, you could try a poblano, though it’s much milder.
- Fruit: Nectarines or apricots work wonderfully in place of peaches.
- Spices: A pinch of ground ginger, a dash of cinnamon, or even a star anise added during cooking (and removed before jarring) can add lovely depth.
- Vinegar: A tablespoon of apple cider vinegar can add a tangy note and help balance the sweetness.
- Extracts: A tiny splash of vanilla extract or almond extract added right at the end can be a delightful addition.
Tips for Success
Making jam is pretty forgiving, but a few pointers can help you get it perfect every time:
- Ripe is Right: Using perfectly ripe peaches ensures the best flavor and natural pectin for setting.
- Adjust the Heat: Be mindful of how many seeds and membranes you include from the jalapenos. Start with fewer if you’re unsure, you can always add a tiny pinch of cayenne pepper at the end if you want more fire (though fresh pepper flavor is best!).
- Don’t Rush the Boil: That rolling boil is essential for thickening the jam. Keep an eye on it, but let it do its thing.
- Test Properly: The spoon test is classic, but you can also put a few small plates in the freezer before you start. Spoon a little hot jam onto a cold plate, let it sit for 30 seconds, then push it with your finger. If it wrinkles and sets, it’s ready!
- Clean Jars are a Must: Ensure your jars are sparkling clean to prevent spoilage.
How to Store It
Once your jars are cooled, they’re ready!
- Refrigerator: Jars that have simply cooled and sealed (or not) should be stored in the refrigerator. It will last for several weeks, usually up to 2-3 months. Once opened, keep refrigerated and use within a few weeks.
- Pantry (Shelf-Stable): For true shelf stability at room temperature, you need to process the filled jars in a boiling water bath according to standard canning procedures. This typically involves processing pints for 10-15 minutes depending on altitude. Jars processed correctly can last for at least a year in a cool, dark pantry. Always consult reliable canning resources for specific processing times and safety guidelines if you choose this method.
FAQs
Got questions? Here are a few common ones:
### How spicy is this jam?
It really depends on the jalapenos you use and how many seeds/membranes you leave in. Starting with 4-5 small jalapenos, seeded, gives a noticeable but not overwhelming kick – a sweet heat. If you love spice, leave some seeds in or use hotter peppers. You can always taste and adjust next time!
### Do I have to peel the peaches?
I highly recommend peeling them. Peach skins can become tough and unappealing in jam, affecting the texture. The quick boil-and-ice-bath method makes it super easy!
### What’s the best way to use Peach Jalapeno Jam?
Oh, so many ways! It’s fantastic served over cream cheese with crackers or pita chips (a classic!). Use it as a glaze for grilled chicken, pork, or fish. Spread it on toast, biscuits, or cornbread. Add it to a cheese board. Mix it into salad dressing. It’s incredibly versatile!
Sweet & Spicy Homemade Peach Jalapeno Jam
Ingredients
Equipment
Method
- Step 1: Prep Your Fruit & Peppers: Peel, pit, and finely chop the peaches. For easy peeling, dip peaches in boiling water for 30 seconds, then plunge into ice water. Wash jalapenos and finely chop. For less heat, remove all seeds and white membrane. Wear gloves when handling jalapenos.
- Step 2: Combine and Heat: In a large, heavy-bottomed saucepan or pot, combine chopped peaches, chopped jalapeños, lemon zest, and lemon juice. Place over medium-high heat. Stir frequently and bring the mixture to a gentle boil.
- Step 3: Add Sugar and Boil: Once the fruit mixture reaches a full, rolling boil, add the 3 cups of granulated sugar. Stir constantly until the sugar is completely dissolved. Maintain the full rolling boil and cook for about 15–20 minutes, stirring occasionally, until the jam thickens and sets.
- Step 4: Check for Doneness: To test if the jam is ready, carefully dip a metal spoon into the hot jam. Lift the spoon out and let the jam cool slightly on the back. If it coats the spoon and drips off slowly or forms a sheet, it's ready. If too thin, continue boiling and re-test in a few minutes. (Alternatively, spoon a small amount onto a plate chilled in the freezer, let sit 30 seconds, then push - it should wrinkle and set).
- Step 5: Jar It Up: Wash glass jars and lids in hot, soapy water and dry thoroughly. Carefully ladle the hot jam into the clean jars, leaving about ¼ inch of headspace at the top. Wipe the rims clean with a damp towel and place the lids on tightly. As the jars cool to room temperature, a vacuum seal may form. For long-term shelf-stable storage, proper water bath canning is required.