Peach Jalapeño Jam
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!
Servings: 6.5 cups
Ingredients
- 3 ½ pounds peaches
- 3 ½ cups granulated sugar
- 3 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 4 jalapeños seeded and diced
- 1 4-inch sprig fresh rosemary
Instructions
- To easily peel peaches, blanch them in boiling water for 30 seconds. Remove from the water and place directly in ice water. Chill for 5 minutes and remove.3 ½ pounds 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 reduce to a simmer. Simmer for 5 minutes.3 ½ cups granulated sugar, 3 tablespoons fresh lemon juice, 2 tablespoons 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 for 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°F to 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. Alternatively, this can be frozen for up to 1 year.
Video
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Nutrition
Serving: 1tablespoon | Calories: 32kcal