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 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:
Peach Jalapeño Jam
- 3 ½ lb peaches
- 3 ½ cups white granulated sugar
- 3 tbsp lemon juice
- 2 tbsp 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°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.
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