Description
This Peach Jalapeno Jam combines the natural sweetness of ripe peaches with the spicy kick of jalapenos, balanced by a touch of lemon juice and warm ground ginger. Perfect for adding a flavorful twist to toast, cheese boards, or grilled meats, this homemade jam is preserved through boiling water bath canning for long-lasting freshness.
Ingredients
Scale
Jam Ingredients
- 4 cups peeled and chopped peaches (about 4 large peaches)
- 1-2 jalapeños, finely chopped (depending on desired spice level)
- 1/4 cup fresh lemon juice
- 1/2 teaspoon ground ginger
- 1 packet (1.75 oz) fruit pectin
- 5 cups granulated sugar
- 1/2 cup water
For Canning
- Sterilized canning jars and lids
Instructions
- Sterilize jars: Prepare your canning jars and lids by sterilizing them in hot water or the dishwasher. Set aside to dry completely to ensure they are safe for preserving your jam.
- Combine ingredients: In a large pot, mix the peeled and chopped peaches, finely chopped jalapeños, lemon juice, and ground ginger. Stir the ingredients thoroughly to combine the flavors before cooking.
- Simmer the fruit mixture: Place the pot over medium-high heat and bring the mixture to a simmer. Cook for 10 to 15 minutes until the peaches soften and release their juices, stirring occasionally to prevent sticking.
- Add fruit pectin: Stir in the packet of fruit pectin until it is completely dissolved into the simmering peach mixture, which helps the jam to thicken properly.
- Add sugar and boil: Gradually add the sugar to the pot, stirring constantly to dissolve. Once all the sugar has dissolved, bring the mixture to a rolling boil and cook for 5 to 7 minutes, stirring frequently. Check the jam’s consistency by placing a spoonful on a cold plate; it should set and wrinkle when pushed.
- Fill jars: Remove the pot from heat and carefully ladle the hot jam into the prepared sterilized jars. Leave about 1/4 inch of headspace at the top of each jar to allow for expansion.
- Seal and process jars: Seal the jars securely with sterilized lids. Process them in a boiling water bath for 10 minutes to ensure the jams are properly sealed and safe for long-term storage.
- Cool and store: Allow the jars to cool completely on a towel or rack. Store the sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate the jam and use within 3 weeks for optimal freshness.
Notes
- Adjust the amount of jalapeños based on your preferred spice level; start with one for mild heat.
- Make sure to test the jar seals after processing; lids should not pop when pressed.
- If you prefer a smoother jam, you can mash the peaches slightly before cooking.
- Use fresh, ripe peaches for the best flavor and natural sweetness.
- Always sterilize jars and lids properly to prevent spoilage.
