Ripe peaches are a summer treat. I eat as many as I can, especially sliced over vanilla ice cream, in pies and salsa, with tomatoes and burrata… Really, you can’t go wrong with peaches, am I right? Since sweetness is a given with a ripe peach, I love to balance out the natural sweet flavor and go towards the savory side. Jams are usually sweet and used on toast. But with the addition of jalapeños and a little vinegar, this peach jalapeño jam becomes something completely new. It’s perfectly balanced with the sweet and the spicy, if I do say so myself!
A lot of times, jam is thickened with pectin, but after reading through Christine Ferber’s jam method, I’m hooked and will never go back to pectin! Her method goes as such:
- Cook the sugar and fruit together.
- Let the cooked mixture rest.
- Drain the liquid.
- Cook the liquid down until thick and syrupy.
Voilà: you have perfect jam with no pectin! The finished jam can easily be canned and sealed and will be shelf stable. Or you can just leave it in the fridge (I love to use these cute Weck jars)! I can’t wait to hear all the delicious ways you love to use this jam! My favorites ways to serve (in no particular order) are:
- On a charcuterie board with multiple other munchies (just like the pictures in this post)
- Spooned over grilled pork roast
- Spread inside a grilled cheese sandwich with a slice of Brie
Watch how to make peach jalapeño jam:Print
The sweetness of the peaches and spiciness of the jalapeños make this a winning combination – all in jam form! It’s a late summer treat perfect in so many uses!
- 3 1/2 pounds peaches
- 3 1/2 cups sugar
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 4 jalapeños, seeded and diced
- 1 4-inch sprig rosemary
- To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.
- Discard peach skins then cut peaches into thin wedges and discard pits.
- In a large heavy bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.
- Remove from heat and cool for 10 minutes.
- Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours.
- After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
- Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
- Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
- Remove from heat and either can in a water bath or keep in the refrigerator for up to 2 months. Alternately, this can be frozen for up to one year.
- Serving Size: 1 tbsp
- Calories: 32
- Sugar: 8g
- Sodium: 0.1mg
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8.2g
- Fiber: 0.2g
- Protein: 01.g
- Cholesterol: 0mg
Keywords: peach, jalapeño, jam
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