I love this Peach Poblano Pepper Jam recipe. I have made Jalapeno Pepper Jelly and I have made a Peach & Jalapeno Jam.
Up until now, my favorite jam recipe was the Peach & Jalapeno Pepper Jam. You can find my favorite canning recipes on my canning recipes page.
I have been making for years and years. I loved using the Peach & Jalapeno Jam for a dipping sauce for jalapeno poppers. I also loved eating the Jalapeno Pepper Jelly poured over a block of cream cheese and smothered on a Ritz cracker.
It's only been in the last few years that I discovered the poblano pepper. I love the flavor. I love the hot and spicy flavor of jalapeno pepper. But I have found that the poblano peppers have a richer and deeper pepper flavor with just a hint of heat.
The poblano peppers work great in the Peach Poblano Pepper Jam.
If you don't like the flavor of a jalapeno pepper jam you should try this Peach Poblano Pepper Jam recipe instead and see if you like it better.
I've made this Peach Poblano Pepper Jam recipe in the Ball Jam & Jelly Maker {affiliate link}. The Ball Jam & Jelly Maker is an automatic jam pot that takes all the guesswork out of jam & jelly making. No more worried about a proper set.
I have to admit that I have never used the powdered Ball Real Fruit Pectin {affiliate link} until I started making small-batch jams in the Jam Maker. I always have used liquid pectin. That is the way I was taught when I first learned to can.
So if you attempt to make the Peach Poblano Pepper Jam using the traditional method you should follow the directions on the package or fall back on your own experience using it.
Peach Poblano Jam Ingredients
- Crushed peaches (about 2 lbs.): Peaches are the star of this jam, providing the primary flavor and natural sweetness. The use of crushed peaches helps in creating a spreadable consistency. Their natural pectin also aids in the setting of the jam.
- Poblano peppers (about ½ a large pepper): Poblano peppers introduce a mild heat and a depth of flavor that contrasts beautifully with the sweetness of the peaches. By finely chopping them, you ensure that the heat is evenly distributed throughout the jam without overpowering the peach flavor.
- Ball Real Fruit Classic Pectin: Pectin is a natural substance found in fruits that helps jam set and thicken. Adding commercial pectin, like Ball Real Fruit Classic Pectin, allows for a quicker set and can result in a more consistent texture, especially in recipes that might not have enough natural pectin or for cooks looking for a reliable outcome.
- Bottled lemon juice: The addition of lemon juice serves multiple purposes. It helps in setting the pectin, thus thickening the jam. It also balances the sweetness of the peaches and sugar with its acidity, enhancing the overall flavor profile of the jam. Bottled lemon juice is preferred in canning for its consistent acidity levels, which is crucial for safe preservation.
- Margarine: When jams and jellies are cooked, they often produce foam on the surface, which can affect the appearance and texture of the final product. A small amount of fat, such as margarine, is sometimes added to reduce this foaming. This doesn’t affect the flavor significantly but results in a clearer, more aesthetically pleasing jam.
- Granulated white sugar: Sugar acts as a sweetener, enhancing the natural flavors of the peaches and peppers. It also plays a crucial role in preserving the jam, as sugar binds to water, reducing the water activity and thus inhibiting microbial growth. The amount of sugar can vary depending on personal taste and the natural sweetness of the peaches.
Each ingredient in peach poblano pepper jam has a specific role, from flavor enhancement and balancing, to ensuring the proper set and preservation of the jam. Together, they create a unique and delicious preserve that marries sweetness with a hint of spice.
Ball Jam & Jelly Maker Directions
Recipe prep:
Prepare the peaches by washing them, peeling them, pitting them and coarsely chopping them.
- Step 1: Crush the peaches using a potato masher.
- Step 2: Measure 2 ⅔ cups of the crushed peaches into a bowl and stir in the lemon juice.
- Step 3: Chop poblano pepper and add to bowl of peaches.
- Step 4: Measure the sugar into a bowl and set aside.
- Step 5: Add the powdered pectin to the bottom of the Jam Maker with the Stirrer in place.
- Step 6: Add the crushed peaches, bottled lemon juice and chopped poblano peppers evenly on top of the pectin. Add the margarine to the Jam Maker.
- Step 7: Press the jam button on the Jam & Jelly Maker and press enter. Allow the machine to run for 4 minutes until you hear 4 short beeps.Immediately add the sugar slowly to the Jam Maker.
- Step 8: Place the lid on the jam maker appliance. Allow the Jam Maker to run undisturbed for the remaining 18 minutes on the timer. Do not lift the lid during the jam cooking cycle time. When the Jam Maker beeps again the jam is done.
- Step 9: Carefully remove the lid by first lifting the back end that is farthest away from you to allow the release of the built up heat and steam. Warning the glass lid will be hot. Place it on a towel out of the way.
- Step 10: Fill your jars leaving ¼ inch headspace, place a flat lid on and twist a band on just finger tight. Process the jam in a hot water bath canner for 20 minutes.
Canning Tips
- Picking the Right Peaches: Choose ripe, but firm peaches for your jam. Overripe peaches may be too mushy and can affect the texture of your jam, while underripe peaches won’t provide the full sweetness or flavor. Smell the peaches; they should have a sweet and fragrant aroma.
- Preparing Peppers with Precision: When handling poblano peppers, wear gloves to prevent any irritation from the capsaicin. Deseed the peppers carefully to control the heat level in your jam, remembering that the seeds and membranes hold most of the spice.
- Sterilizing Jars Properly: To ensure the longevity and safety of your jam, sterilize your jars and lids by boiling them for 10 minutes. This step is crucial for preventing microbial growth and ensuring your jam can be safely stored.
- Leaving Head Space: When filling your jars with jam, leave about a ¼ inch of space at the top. This head space is necessary to allow for expansion during the sealing process and ensures a tight seal.
- Checking for Seal: After processing, check that the jars have sealed properly. Press down on the center of the lid; if it doesn’t pop back, it’s sealed. If any jars haven’t sealed, store them in the refrigerator and use first.
More Canning Recipes
Check out my canning recipes page for all of my canning recipes.
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Peach Poblano Pepper Jam
Ingredients
- 2 ⅔ cups crushed peaches (about 2 lbs)
- ½ cup of finely chopped poblano peppers (about ½ a large pepper)
- 3 tablespoon Ball Real Fruit Classic Pectin
- 3 teaspoons bottled lemon juice
- ½ teaspoon margarine to cut back on foaming
- 3 ½ cups granulated sugar
Instructions
- Prepare the peaches by washing them, peeling them, pitting them and coarsely chopping them.
- Crush the peaches using a potato masher.
- Measure 2 ⅔ cups of the crushed peaches into a bowl and stir in the lemon juice.
- Chop poblano pepper and add to bowl of peaches.
- Measure sugar into a bowl and set aside.
- Add the pectin to the bottom of the Jam Maker with the Stirrer in place.
- Add the crushed peaches, lemon juice and poblano peppers evenly on top of the pectin. Add the margarine to the Jam Maker.
- Press the jam button on the Jam & Jelly Maker and press enter. Allow the machine to run for 4 minutes until you hear 4 short beeps
- Immediately add the sugar slowly to the Jam Maker.
- Place the lid on the jam maker. Allow the Jam Maker to run for the remaining 18 minutes on the timer undisturbed. Do not lift the lid during cooking time. When the Jam Maker beeps again the jam is done.
- Carefully remove the lid by first lifting the back end that is farthest away from you to allow the release of the built up heat and steam. Warning the glass lid will be hot. Place it on a towel out of the way.
- Fill your jars leaving the vanilla bean(s) in the jam to be randomly added to the lucky jars they happen to end up in. Process the jam in a hot water bath for 20 minutes.
Recipe Expert Tips
- Recipe adapted from the Ball Home Canning System recipe for Peach Jam.
- You will need to adjust the Hot Water Bath time for high altitude canning.
- Picking the Right Peaches: Choose ripe, but firm peaches for your jam.
- Preparing Peppers with Precision: When handling poblano peppers, wear gloves to prevent any irritation from the capsaicin.
- Sterilizing Jars Properly: This step is crucial for preventing microbial growth and ensuring your jam can be safely stored.
- Leaving Head Space: When filling your jars with jam, leave a ¼ inch of space at the top.
- Checking for Seal: After processing, check that the jars have sealed properly.
Nutrition
Looking for more Ball Jam & Jelly Maker recipes? Check out my Canning recipe page for more of my canning recipes.
Janet Dillender
In the Peach Poblano Pepper Jam recipe, you mention putting in vanilla beans at the very end:
Fill your jars leaving the vanilla bean(s) in the jam to be randomly added to the lucky jars they happen to end up in. Process the jam in a hot water bath for 20 minutes.
Vanilla beans aren't listed in the ingredient list at the beginning. Can you clarify please?
Arlene Mobley
Janet
Sorry I must have forgotten to add the vanilla beans to the ingredient list.n