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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 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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This is amazing stuff. Used it as a glaze on pork chops tonight. Huge hit❤️❤️❤️
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!!
Fantastic flavor and delicious on pork! We can’t wait to try it with cheese and crackers! This was a hit!
Could you do this for blackberries for blackberry jalapeno jam ?
This one is amazing! A must try!
Would love to try your jam canning, but with lower or no sugar. Is it possible?
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.
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.
How long do you process these for canning in a water bath?