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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 a 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 favorite 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
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Peach Jalapeño Jam
Ingredients
- 3 ½ lb peaches
- 3 ½ cups granulated sugar
- 3 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 4 jalapeños seeded and diced
- 1 4-inch sprig fresh rosemary
Instructions
- 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.3 ½ lb peaches
- 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.3 ½ cups granulated sugar, 3 tbsp fresh lemon juice, 2 tbsp apple cider vinegar, 4 jalapeños, 1 4-inch sprig fresh rosemary
- 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°F.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
What is the water bath time for this recipe? I’m using the cute Weck canning jars shown in your video.
This is seriously delicious! We can have processed sugar so I used honey and maple syrup. Maybe 1 1/4 c of honey and 3/4 c maple syrup and it is SO good! My daughter even added it to her salad and said it was amazing. Great recipe! Can’t wait to make more!