Introduction

This Peach Jalapeno Jam offers a delightful balance of sweet and spicy flavors, perfect for adding a unique twist to your meals. Made with fresh peaches and jalapenos, it’s an easy homemade preserve that can brighten up toast, cheese boards, or grilled dishes.

A white bowl filled with a thick, amber-orange, shiny jelly that has small dark bits scattered throughout, giving it a slightly chunky texture. There is a white ceramic spoon scooping some of the jelly, showing its sticky and glossy surface. The bowl is placed on a crinkled beige paper, and a green leaf is peeking from the upper left corner. The overall lighting highlights the jelly's glossy, translucent quality. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5-6 medium peaches
4-5 small jalapenos, seeded and chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
3 cups granulated sugar

Instructions

Step 1: Peel and pit the peaches, then finely chop them. Wash the jalapenos, remove the seeds for milder heat, and chop them finely as well.
Step 2: In a large saucepan, combine the chopped peaches, jalapenos, lemon zest, and lemon juice. Heat over medium-high heat, stirring frequently, until the mixture comes to a gentle boil.
Step 3: Once boiling, stir in all the sugar. Continue stirring to dissolve the sugar completely, maintaining a full rolling boil.
Step 4: Let the mixture cook for 15–20 minutes until it thickens to a jam-like consistency. To test, dip a metal spoon into the jam; if it coats the back without dripping quickly, it’s ready.
Step 5: Wash jars in hot soapy water and dry them thoroughly. Pour the hot jam into jars, leaving about 1/4 inch of space at the top. Wipe jar rims with a damp cloth, seal with lids, and let them cool to room temperature.

Tips & Variations

For a sweeter jam with less heat, reduce the number of jalapenos or use milder peppers.
Add a teaspoon of grated ginger for an extra layer of flavor.
If you prefer a smoother texture, blend the peaches slightly before cooking.
Use sterilized canning jars and process in a boiling water bath for longer shelf life.

Storage

Store the sealed jars of jam in a cool, dark place for up to one year. After opening, keep the jam refrigerated and use within 3 weeks. Reheat gently if you want a softer consistency before serving.

How to Serve

A round white bowl filled with a shiny, thick orange jelly-like substance with dark green leafy pieces mixed throughout, giving it a textured, uneven surface. A white ceramic spoon rests inside the bowl, scooping a small portion of the jelly, showing its translucent, gooey consistency. The bowl is placed on crumpled light brown paper, and a hint of large green leaves is visible in the top left corner. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I adjust the spiciness of this jam?

Yes, removing the jalapeno seeds decreases the heat. You can also use fewer peppers or substitute with a milder chili to suit your taste.

How do I know when the jam is done?

The jam is ready when it thickly coats the back of a metal spoon and doesn’t drip off quickly. This indicates it has reached the proper consistency.