Go Back Email Link
+ servings
A stack of canning jars filled with sweet and spicy peach jalapeno jam.

Peach and Jalapeno Pepper Jam

Arlene Mobley - Flour On My Face
Sweet and spicy Peach and Jalapeno Jam is delicious served with cream cheese and crackers. Makes a great party appetizer.
4.6 from 5 votes
Prep Time 20 mins
Cook Time 21 mins
Total Time 41 mins
Course Condiment
Cuisine American
Servings 7 pints
Calories 32 kcal


  • 3 ½ lbs large peaches
  • 3 medium jalapeno peppers
  • 7 ½ cups sugar
  • 1 pouch liquid pectin
  • ¼ cup lemon juice
  • 1 tablespoon butter or margarine (cuts down on foaming)
Follow Flour On My Face on Pinterest


  • 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.


Serving: 1Tablespoon | Calories: 32kcal
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2