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This sweet and spicy Peach Jalapeno Jam is my favorite way to put summer peaches to good use and give breakfast or cheese platters a lively kick. The mix of ripe fruit, tangy lemon, and bright green jalapeno makes every spoonful memorable. Homemade in just forty five minutes, you will find yourself spreading it on morning toast or swirling it into creamy yogurt.
The first time I made this, I could not believe how the heat of jalapeno brought out the natural juiciness in fresh peaches. My friends now start hinting about it every peach season.
Ingredients
- Fresh ripe peaches: Select peaches with a slight give and a sweet aroma to bring real peachy flavor
- Jalapeno peppers: These add a gentle heat You can make it hotter or milder by including or removing more seeds
- Lemon zest: Brings balance and a subtle aroma Try to use unwaxed lemons for bright flavor
- Lemon juice: Essential for both taste and helping the jam set Use freshly squeezed for best results
- Granulated sugar: This thickens the jam and preserves it Look for cane sugar if possible for cleaner sweetness
Step-by-Step Instructions
- Peel the Peaches:
- Submerge your whole peaches in boiling water for thirty seconds then transfer right away to an ice bath Peel off skins easily Slice them in half twist to remove pits finely chop the flesh
- Prepare the Jalapenos:
- Wash jalapenos and slice them open Remove seeds if you want a milder flavor Chop finely Try gloves to avoid skin irritation
- Combine Everything:
- Place chopped peaches jalapenos lemon zest and lemon juice in your saucepan Heat over medium high Stir often until it reaches a steady bubble
- Add and Dissolve the Sugar:
- Pour in all the sugar while stirring Keep the heat steady Stir constantly as the sugar dissolves when it reaches a full rolling boil this is vital for achieving a thick jam
- Cook to Perfection:
- Let it cook for about fifteen to twenty minutes Keep at a boil stirring often You want it thick Stir and test often Dip a spoon into the jam if it coats the back and drips slowly it is ready
- Jar the Jam:
- Wash and dry your jars well Ladle the jam in while it is still hot Leave a quarter inch of space at the top Wipe rims and screw on lids Allow the jars to cool to room temperature before moving
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One of my favorite moments is seeing my family gather around our breakfast table to argue over who gets the last spoonful Everybody is surprised at how well jalapeno works with peaches and it has become our go-to seasonal treat
Storage Tips
Refrigerate jam for up to three weeks in airtight jars Once opened always use a clean spoon For longer storage freeze the jam in small containers so you can thaw what you need If you want to keep it for months use a hot water bath when canning and store jars in a cool dark place for up to a year
Ingredient Substitutions
If you can not find ripe peaches nectarines or apricots also work beautifully in this recipe For extra complexity toss in a pinch of ground ginger or cinnamon in the last five minutes of cooking Not a fan of too much heat Try using a mix of sweet and hot peppers instead of all jalapeno
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Serving Suggestions
Pile it on fresh toast stir into yogurt or finish grilled pork or chicken with a shiny spoonful The jam pairs perfectly with creamy cheese like goat cheese or brie for an outstanding appetizer Try it with crackers and roasted nuts
A Little History
Fruit jams have a long tradition in American kitchens and spicy versions have grown popular in the Southern United States Jalapeno adds a Texan twist to classic peach preserves capturing the vibrant summer flavors of the South
Frequently Asked Questions
- → How do I get a smooth or chunky texture?
For a smoother spread, puree the peaches and jalapeños before cooking. For a chunkier result, gently mash the fruit during cooking with a potato masher.
- → How spicy is the final spread?
Removing all the jalapeño seeds results in a milder heat, while leaving some seeds produces a spicier kick. Adjust according to taste.
- → What’s the best way to peel peaches?
Blanch whole peaches briefly in boiling water, then dip into an ice bath. The skins will slip off easily.
- → How can I store it for longer periods?
Cooled jam can be refrigerated for up to three weeks, frozen in freezer-safe jars for up to six months, or processed in a water bath canner and stored up to a year.
- → What foods pair well with this spread?
This jam complements toast, biscuits, grilled meats like pork chops or chicken, and goes beautifully with cheeses on a charcuterie board.