Peach and Jalapeño Pepper Jam

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Peach & Jalapeno Pepper Jam

My favorite flavor of homemade jam is this Peach and Jalapeno Jam. I love the sweet flavor of the peaches combined with the hot and spicy flavor of the jalapeno peppers. Sweet pepper jams are my favorite types of jams. Blueberry and Poblano Pepper Jam is pretty good also.


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Peach & Jalapeno Pepper Jam

Prepare your jars and lids accordingly. If you have never made jam or jelly before I suggest you read the Fresh Preserving site. You can find out all the information you need on canning. There are some important information you need to know so that you can safely preserve food for your family.
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If you like smaller pieces of fruit in your jam you can mash the peach slices with a potato masher or even the bottom of a heavy glass.
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3.0 from 1 reviews
Peach and Jalapeño Pepper Jam
Prep time
Cook time
Total time
Prepare your jars and lids accordingly before beginning this recipe
Serves: 4
  • 3 ½ lbs peaches
  • 3 medium jalapeno peppers
  • 7 ½ cups sugar
  • 1 pouch liquid pectin
  • ¼ cup lemon juice
  • 1 – 2 tablespoons butter or margarine
  1. Add the sliced peaches, chopped peppers, lemon juice and 7½ cups of sugar to a large pot.
  2. Turn the stove on a medium low heat.
  3. Stir the fruit and sugar.
  4. Stay close to the pot and keep stirring from the bottom of the pot.
  5. As the sugar starts to melt stir it into the fruit to keep the sugar from scorching on the bottom of the pot.
  6. Once the sugar has melted turn the heat up to medium.
  7. Continue stirring periodically.
  8. As the mixture starts to boil throw a tablespoon of butter or margarine in the pot to cut down on foam.
  9. Bring to a roiling boil.
  10. Cook until the peaches become soft, about 20 minutes.
  11. Once the peaches are soft add the pouch of liquid pectin to the pot, stirring.
  12. Bring the mixture to a full rolling boil.
  13. Start your timer for 1 minute and if the jam foams up and looks like it might over flow carefully stir it down.
  14. Keep the jam boiling for one full minute.
  15. Once your timer goes off remove the pot from the hot burner.
  16. Skim any foam from the top and fill your jars leaving a ¼ inch head space.
  17. Once you have filled all your jars you will need to process this jam in a hot water bath.
  18. Please follow the direction on the box of liquid pectin for the processing time for your part of the country.
 Use caution when chopping jalapenos or any hot pepper for that matter. Wear gloves while cutting them and hold the food processor away from your face when you remove the lid. I had a very bad experience some years ago
Blueberry Pepper Jam recipe

Peach and Jalapeno Pepper Jam

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  1. says

    What a great flavour combination! I've always loved sweet and spicy together.
    It's still a little early for peaches in my neck of the woods, but this recipe is going on my must-make list for later this summer once I can get my hands on baskets of gorgeous local peaches!

  2. Vicki McKie says

    Thanks so much for this recipe. We have purchased Jalapeno Peach & Pecan Preserves at a favorite family vacation spot for years, and always looked for a recipe to make it ourselves. We'll try your recipe and just add the pecans at the end before jarring them up. Loved the inclusion of your pictures and step-by-step instructions. Thanks again from South Carolina

  3. courtney says

    really tasty jam, if a little sweet. wasn’t sure when to add the juice (and i used lime… how did run out of lemons??) so i threw it in just before the pectin. beautiful glowing peach color and a warm green jalapeno flavor without a lot of heat. lovely little jam. thanks!

  4. Bunny says

    Had a little problem with the measuring. Regular jams call for cup measurements and only use the weight measures for advice for purchase. Most recipes for peach jam call for 4 cups of fruit to 7-1/2 cups of sugar and to make it even more confusing, the liquid pectin recipe calls for 2 3 oz bags of liquid pectin. Also you don’t say whether or not you use the membrane and seeds of the peppers. I’m just going to go ahead with my gut feeling as I do this … I’ve been canning and preserving for more than 50 plus years so I’m not a novice at this. I’ll let you know how it comes out.

    • says

      Hi Bunny

      Yes please let me know how your recipe turns out. I’ve been making this jam for many years and in the 20+ years of jam making I have never used 2 pouches of liquid pectin in any jam or jelly recipe.

  5. Glinda says

    I just bought a sm. box of peaches for a cobbler. Last year made my first batch of hot pepper jelly. Thought I would add peaches to my hot pepper jelly this year. So glad I found your website and recipe. I will let ya’ll know how it tastes.

  6. Nancy says

    Sounds yummy. Think this could be made with frozen peaches, as there’s not a fresh peach to be had around here at this time?

    • says


      I have never tried this recipe with frozen peaches. The texture of a frozen peach is very different. But if you drain the frozen peaches well it would probably work. You just may not get the chunks of peaches like you would with fresh.

      • Nancy says

        Thanks for answering my question. I think you’re right – I’ll hang onto this recipe and try it during the summer.


          • Jeannette says

            i used frozen and it turned out great. Although, i forgot the lemon juice since it’s not in the steps of the recipe. What was the lemon juice for? the ph or to keep the peaches from browning? wondering if i should recook/can it.

          • says


            So sorry I left that out of the recipe. Did you use any lemon juice on the frozen peaches to prevent browning? The lemon juice is for the ph and for the browning. Instead of remaking the jam you could store it in the refrigerator and use it up quickly.


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