Peach Jalapeno Sweet Spread (Print Version)
# Ingredients:
→ Produce
01 -
5–6 medium ripe peaches, peeled, pitted, and finely chopped
02 -
4–5 small jalapeño peppers, seeded and finely chopped
→ Citrus
03 -
1 tablespoon lemon zest
04 -
2 tablespoons freshly squeezed lemon juice
→ Sweeteners
05 -
600 grams granulated sugar
# Instructions:
01 -
Blanch peaches in boiling water for 1 minute, transfer to an ice bath, and peel. Pit, then finely chop the peaches. Wash jalapeño peppers, remove seeds for a milder flavor, and finely chop.
02 -
Place chopped peaches, jalapeños, lemon zest, and lemon juice in a large saucepan. Stir together over medium-high heat and bring to a gentle boil.
03 -
When mixture reaches a full boil, add granulated sugar. Stir continuously until sugar dissolves. Maintain a rolling boil, cooking for 15–20 minutes until the mixture thickens to a jam-like consistency.
04 -
Dip a metal spoon into the mixture. If the jam coats the back of the spoon and drips slowly, it is ready.
05 -
Wash canning jars with hot soapy water and dry. Transfer hot jam into jars, leaving 0.5 cm headspace. Wipe rims, secure lids, and let cool to room temperature.
# Notes:
01 -
For easier peeling, blanch whole peaches and shock them in ice water; skins will slip off easily.
02 -
Adjust texture using a potato masher, immersion blender, or food processor before or after cooking, depending on preference for chunky or smooth jam.
03 -
Store cooled jam in airtight jars in the refrigerator for up to 3 weeks, or freeze in freezer-safe jars for up to 6 months.
04 -
For shelf-stable storage, process sealed jars in a boiling water bath for 10 minutes, then store in a cool, dark place for up to 1 year.