Jalapeno Peach Jam | Simple Sweet and Spicy Jam

Earlier this summer I was perusing through a specialty shop in my area and I spotted some jalapeno peach jam.

I’ve been a fan of jalapeno jam for several years now, but I’d never seen it paired with peaches. So I bought some. And I ate it with some Ritz crackers. And then my husband ate it. Needless to say, it was gone in a couple of days.

Well, I wasn’t about to be out of this deliciousness. But I also wasn’t about to buy more because I’ve been helping my mom make peach jam since I was who knows how young. So why not make my own?

As soon as the peaches were ripe on my parents’ tree, we picked some and my mom and I went to work making this peach jalapeno jam.

I didn’t want it too spicy, so I seeded all the jalapenos. Don’t make this same mistake. The jam ended up tasting really good, but it had no heat. Go figure, right? I don’t know what I was thinking. Anyway, so we made another batch, using two jalapenos and leaving ALL the seeds in.

This batch was much better. I’d classify it as mild as far as heat goes. But jalapenos and time ran out, so further batches would have to wait. Three jalapenos would make the next batch perfect as far as my taste goes. But you could certainly add more or less depending on your taste.

Pair this jalapeno peach jam with some cream cheese on a Ritz cracker and you have the perfect appetizer, hors devours, or snack.

Jalapeno Peach Jam

Ingredients

• 3 1/2 pounds peaches, peeled and pitted (about 5 cups pureed)
• 2-4 jalapenos, do not remove seeds
• 1/4 cup lemon juice
• 1 (2 ounce) package powdered pectin
• 6 cups sugar
• 2 tablespoons butter

Instructions

1. Sterilize pint jars and lids in boiling water for 10 minutes.
2. Peel and pit peaches. Remove stems from jalapenos and roughly chop. Add peaches and jalapenos to a blender and blend until smooth. (If you like chunkier jam, don’t blend it as long.) You may have to do this in a couple of batches if your blender isn’t large enough for all the fruit.
3. Pour peach and jalapeno puree into a large thick bottomed pot. Add lemon juice and pectin. Stir until combined.
4. Measure out sugar into a large bowl; set aside.
5. Bring mixture to a full rolling boil on high heat, stirring constantly.
6. Add sugar and butter and return to full rolling boil. Boil for exactly 4 minutes.
7. Remove from heat. Skim off any foam with a spoon.
8. Pour into prepared jars, filling each to within 1/4 inch of the top. Wipe jar rims and threads. Cover with two-piece lids. Place jars in canner and cover with water by 1-2 inches. Cover; bring water to a gentle boil. Process for 10 minutes.
9. Remove jars and place upright on a towel to cool completely.

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