This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Peach and Jalapeno 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.
Peach and Jalapeno 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.
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.
How to Make Peach and Jalapeno Pepper Jam
INGREDIENTS
- 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
DIRECTIONS
- Add the sliced peaches, chopped peppers, lemon juice and 7½ cups of sugar to a large pot.
- Turn the stove on a medium low heat.
- Stir the fruit and sugar.
- Stay close to the pot and keep stirring from the bottom of the pot.
- As the sugar starts to melt stir it into the fruit to keep the sugar from scorching on the bottom of the pot.
- Once the sugar has melted turn the heat up to medium.
- Continue stirring periodically.
- As the mixture starts to boil throw a tablespoon of butter or margarine in the pot to cut down on foam.
- Bring to a roiling boil.
- Cook until the peaches become soft, about 20 minutes.
- Once the peaches are soft add the pouch of liquid pectin to the pot, stirring.
- Bring the mixture to a full rolling boil.
- Start your timer for 1 minute and if the jam foams up and looks like it might over flow carefully stir it down.
- Keep the jam boiling for one full minute.
- Once your timer goes off remove the pot from the hot burner.
- Skim any foam from the top and fill your jars leaving a ¼ inch head space.
- Once you have filled all your jars you will need to process this jam in a hot water bath.
- Please follow the direction on the box of liquid pectin for the processing time for your part of the country.
- Makes 7 pints.
Print the Peach and Jalapeno Jam recipe below
Peach and Jalapeno Pepper Jam
- Prep Time: 20 mins
- Cook Time: 21 mins
- Total Time: 41 minutes
- Yield: 7 pints 1x
- Category: Canning Recipes
- Method: Hot Water Bath Canning
- Cuisine: American
Description
Sweet and spicy Peach and Jalapeno Jam is delicious served with cream cheese and crackers. Makes a great party appetizer.
Scale
Ingredients
- 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
Instructions
- Add the sliced peaches, chopped peppers, lemon juice and 7 ½ cups of sugar to a large pot.
- Turn the stove on a medium low heat.
- Stir the fruit and sugar.
- Stay close to the pot and keep stirring from the bottom of the pot.
- As the sugar starts to melt stir it into the fruit to keep the sugar from scorching on the bottom of the pot.
- Once the sugar has melted turn the heat up to medium.
- Continue stirring periodically.
- As the mixture starts to boil throw a tablespoon of butter or margarine in the pot to cut down on foam.
- Bring to a roiling boil.
- Cook until the peaches become soft, about 20 minutes.
- Once the peaches are soft add the pouch of liquid pectin to the pot, stirring.
- Bring the mixture to a full rolling boil.
- Start your timer for 1 minute and if the jam foams up and looks like it might over flow carefully stir it down.
- Keep the jam boiling for one full minute.
- Once your timer goes off remove the pot from the hot burner.
- Skim any foam from the top and fill your jars leaving a ¼ inch head space.
- Once you have filled all your jars you will need to process this jam in a hot water bath.
- Please follow the direction on the box of liquid pectin for the processing time for your part of the country.
- Makes 4 pints.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 32
Recipe Card powered by
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
Looking for more canning recipes like this Peach and Jalapeno Pepper Jam recipe? ? Check out my canning recipe page to find more delicious summer canning recipes from Flour On My Face
Isabelle @ Crumb
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!
Lizzy
Oh, gosh, this jam looks incredible. So many uses for such wonderful flavor! Mmmmmmmm....
teri@thefreshmancook
This looks like an incredible combination. I am looking forward to making this. Thank you!
Kate@Diethood
The jam looks beautiful!
Belle Jaeger
I will have to try this one as the local Market just got the seasons peaches in and I love this combination! Thank you for sharing!!!
Belle
http://bellescottagenest.blogspot.com/
Lindselicious
This jam sounds great! Love the sweet and spicy combo.
adashofdomestic
Love this recipe. My father would adore this!
Vicki McKie
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
courtney
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!
Flour On My Face
Courtney I am so glad you are enjoying the jam. It is one of my favorites!
http://www.lemondietkit.com
Awesome! Been looking for exactly this , thanks for posting, lemon diet.
Bunny
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.
Arlene Mobley
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.
Beth
I just made this last night. I followed the directions to a "T". I'm also new at canning myself but have watch my mom for many years. I assumed it was 3.5 pounds of sliced peaches and I made it with one pouch of pectin. Cooked accordingly. My jam didn't set up, unfortunately. Bummer too because they were going to be Christmas presents. Good flavor though.
Arlene Mobley
Beth
You can't judge the set after less than 24 hours. The jam is still warm. Place a jar in the refrigerator. The jam firms up once it is cold.
Glinda
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.
Arlene Mobley
Glinda
This is one of my favorite jam recipes. I hope you enjoy it as much as I do.
Nancy
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?
Arlene Mobley
Nancy
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
Thanks for answering my question. I think you're right - I'll hang onto this recipe and try it during the summer.
Thanks!
Arlene Mobley
Nancy
You are very welcome. It is a very good recipe. One of my favorite jam recipes that I have been making for many years. It is worth the wait for fresh peaches.
Jeannette
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.
★★★
Arlene Mobley
Jeanette
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.
Phil
What does "serves 4" mean? 4 people? 4 pints? 4 cups?
Arlene Mobley
Phil
The recipe makes 4 pints.
Donna Frasier
Would you call your recipe HOT, or MILD? I wouldn't like it if it is HOT.
Arlene Mobley
Donna
This recipe is about a medium hot pepper jam. You can decrease the amount of jalapeno peppers the first time you make it then adjust it the next time.