Top down view of peach jalapeño jam with a spoon in a white bowl surrounded by grapes, bread, dried apricots, cheese and goat cheese on a brown serving board

Peach Jalapeño Jam

  • Author: Kaleb Wyse
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6.5 cups 1x
  • Category: Jams
  • Cuisine: American


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


  1. 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.
  2. Discard peach skins then cut peaches into thin wedges and discard pits.
  3. 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.
  4. Remove from heat and cool for 10 minutes.
  5. 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.
  6. After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
  7. Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
  8. Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
  9. 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