Table of Contents
  1. Watch how to make peach jalapeño jam:
  2. Peach Jalapeño Jam Recipe

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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!

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

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

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
Close up view of peach jalapeño jam in a white bowl with a spoon surrounded by bread, grapes and dried apricots
Top down view of peach jalapeno jam in a white bowl with a spoon surrounded by tomatoes, grapes, goat cheese, pistachios, olives, bread, dried apricots and meat all on a brown serving board with green leaves in the background

Watch how to make peach jalapeño jam:

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

4.63 from 8 votes
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 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6.5 cups


  • 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.


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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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4.63 from 8 votes (3 ratings without comment)

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  1. SO great!! I had to mess with the quantities because I had about 5 lb of peaches, and I got it wrong. It didn’t set well, so I added a touch of coriander and a touch of cinnamon and zizzed it with my immersion blender…. AMAZING Peach/Jalapeno butter! Next time I will do both. Intentionally!! This is great success at our house! My grown kids want me to send some their way! PERFECT for the neighbors’ holiday baskets!!

  2. 5 stars
    Fantastic flavor and delicious on pork! We can’t wait to try it with cheese and crackers! This was a hit!

  3. Ready to make this tomorrow after work! I love your videos and my blueberry jam was perfect!! Hopefully I will be as successful w the peach/jalapeño jam! Thank you.

  4. 5 stars
    I have made several batches and each one has turned out perfectly! There are so many layers of flavor, it’s amazing! I will make this every peach season.

  5. Love this recipie! Excited! Made your strawberry jam now going to make this recipie. Like you say…lots of yummy goodness!
    Thank you for sharing!

  6. 5 stars
    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!

  7. What is the water bath time for this recipe? I’m using the cute Weck canning jars shown in your video.