Get ready to meet your new summer obsession: Peach Jalapeño Jam. This bright, sweet-yet-fiery preserve is the perfect balance of juicy ripe peaches and the subtle, zippy heat of fresh jalapeños. It’s just the thing to transform breakfasts, jazz up cheese boards, or wow your friends as a creative foodie gift. With only a handful of pantry staples and minimal prep time, you’ll be amazed at how easy it is to capture the taste of summer sunshine in every jar.

Peach Jalapeño Jam Recipe - Recipe Image

Ingredients You’ll Need

Peach Jalapeño Jam Ingredients:
- 4 cups ripe peaches, peeled, pitted, and finely chopped (about 6–7 medium peaches)
- 2–3 jalapeños, finely chopped (seeds removed for less heat)
- 2 tablespoons lemon juice
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 5 cups granulated sugar

How to Make Peach Jalapeño Jam

Step 1: Prep Your Produce

Start by peeling, pitting, and chopping your peaches—the riper, the better for maximum flavor. Chop the jalapeños finely, deciding how much heat you want (seeds for a kick, no seeds for a gentle warming glow). A quick squeeze of lemon juice over your chopped peaches will help maintain their color until you’re ready to cook.

Step 2: Combine and Boil

In a large saucepan, combine the peaches, jalapeños, and lemon juice. Stir in the fruit pectin. Place the pan over high heat and bring everything to a bubbling, rolling boil—keep stirring so nothing sticks or scorches. The mixture should look glossy and juicy, flecked with bits of green.

Step 3: Add the Sugar

Dump in all the sugar at once and stir well, letting it dissolve completely. Increase the heat and return the mixture to a hard, rolling boil that cannot be stirred down. Boil hard for 1 full minute, stirring constantly—this quick, intense boil is what ensures a perfect set.

Step 4: Skim and Jar

Once the minute’s up, remove the pan from the heat and skim off any foam with a spoon (this will keep your jam crystal clear). Carefully ladle the hot jam into sterilized jars, leaving a quarter-inch of headspace at the top of each jar for expansion.

Step 5: Seal and Store

Wipe the jar rims, apply the lids and bands, and process in a boiling water bath for 10 minutes if you’re canning for shelf storage. If you’re skipping the water bath, just let the jars cool on the counter before storing them in the fridge for up to three weeks. There’s truly nothing like popping open a homemade jar of Peach Jalapeño Jam!

How to Serve Peach Jalapeño Jam

Garnishes

A sprig of fresh mint or basil, a little extra finely diced jalapeño, or even a pretty peach slice on top of your jam jar makes an instantly Instagram-worthy presentation. These touches highlight the freshness and color, making your Peach Jalapeño Jam look as irresistible as it tastes.

Side Dishes

Peach Jalapeño Jam isn’t just for toast—slather it onto warm buttermilk biscuits, pile it onto a charcuterie board with creamy brie or sharp cheddar, or dollop atop grilled chicken and pork. Its sweet heat brightens and complements a huge variety of savory dishes.

Creative Ways to Present

Think beyond the breakfast table! Drizzle Peach Jalapeño Jam over vanilla ice cream, use it in place of traditional cranberry sauce at holiday dinners, or swirl it into Greek yogurt for a punchy snack. Tiny jars also make adorable homemade gifts—just tie on a rustic label and share the love.

Make Ahead and Storage

Storing Leftovers

Once you’ve opened a jar, keep it tightly sealed and refrigerated. It’ll stay bright and flavorful for up to three weeks. Always use clean utensils to avoid any spoilage—trust me, you won’t want to waste a single spoonful!

Freezing

Want to make your Peach Jalapeño Jam last well past peach season? Just pour cooled jam into freezer-safe containers, leaving a little room for expansion, and freeze for up to six months. Thaw in the fridge overnight for best texture and taste.

Reheating

Straight from the fridge, Peach Jalapeño Jam is spreadable and ready to go. If you want a runnier consistency (for drizzling over pancakes or meat), a quick zap in the microwave (10–15 seconds in a microwave-safe bowl) brings it back to life without compromising flavor.

FAQs

Can I make Peach Jalapeño Jam without pectin?

While pectin guarantees a quick and reliable set, you can make jam without it by simmering the fruit mixture longer to reduce and thicken—just keep in mind the texture may be looser and the yield smaller.

How spicy will the jam be?

It’s all up to your jalapeños and whether you include the seeds. No seeds equals a friendlier, mild warmth; leave some or all seeds in (or add a serrano) if you crave serious heat.

Do I have to can this jam?

Not at all! If you plan to use your Peach Jalapeño Jam within a few weeks, simply refrigerate it. Canning is only necessary if you want to store it unrefrigerated for longer periods.

Can I use frozen peaches instead of fresh?

Absolutely! Just be sure to thaw and drain them well before chopping, and expect a slightly softer texture in the finished jam—still delicious and convenient out of season.

What kind of sugar should I use?

Regular granulated white sugar is your best bet, as it dissolves well and supports the jam’s structure. Alternative sweeteners may affect the set and flavor, so experiment carefully if substituting.

Final Thoughts

If you’ve never tried making your own Peach Jalapeño Jam, this is the sign you’ve been waiting for! With its bold flavors, glowing color, and endless versatility, you’ll find yourself reaching for a jar over and over again. Gather a basket of ripe peaches and a handful of jalapeños this season and get ready to fall in love with every sweet, spicy spoonful.

Peach Jalapeño Jam Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: About 6 half-pint jars 1x
Diet: Gluten-Free, Vegan

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Description

This Peach Jalapeño Jam recipe strikes the perfect balance between sweet and spicy, making it a versatile condiment that can elevate your dishes. With just a handful of ingredients, you can create a flavorful jam that pairs wonderfully with a variety of foods.

Ingredients

Scale

Peach Jalapeño Jam Ingredients:

4 cups ripe peaches, peeled, pitted, and finely chopped (about 6–7 medium peaches)
2–3 jalapeños, finely chopped (seeds removed for less heat)
2 tablespoons lemon juice
1 package (1.75 oz) fruit pectin (such as Sure-Jell)
5 cups granulated sugar

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Instructions

Prepare the Fruit: In a large saucepan, combine the chopped peaches, jalapeños, and lemon juice.
Add Pectin and Sugar: Stir in the pectin and bring the mixture to a full rolling boil over high heat. Add the sugar and bring back to a boil.
Boil and Skim: Boil the mixture for 1 minute, then remove from heat and skim off any foam.
Jar the Jam: Ladle the hot jam into sterilized jars, leaving ¼ inch headspace. Process in a boiling water bath if canning, or refrigerate for immediate use.