Peach Jalapeño Jam

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:

1. Cook the sugar and fruit together.
2. Let the cooked mixture rest.
3. Drain the liquid.
4. 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

5 from 1 vote

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 for so many uses!

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Servings 6.5 cups

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Ingredients

• 3 ½ lb peaches
• 3 ½ cups sugar
• 3 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 4 jalapeños seeded and diced
• 1 4-inch sprig 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.
• 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.

Nutrition

Serving: 1tbspCalories: 32kcalCarbohydrates: 8.2gProtein: 0.1gFat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgFiber: 0.2gSugar: 8g

Course Preserving

Cuisine American

Difficulty Intermediate

Method Canning

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