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 & Â 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.
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Peach Poblano Pepper Jam
Ingredients
- 2 â…” 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 tsp 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 â…” 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.
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