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This peach jalapeno jam needs no pectin and uses less sugar than most recipes. Ready with 4 ingredients and zero canning equipment needed!
Learn how to make peach jam with jalapenos without the meticulous techniques or extra equipment like a water bath canner.
While this peach jalapeño jam recipe doesn’t make shelf-stable jars, I promise they won’t last that long anyway once everyone in the house knows this addictively sweet and spicy spread is in the fridge.
Slather it on toast, whip up a yummy BBQ sauce, or make it your best-kept secret for the ultimate cheese board dip.
You’ll need a good excuse not to make this peach jalapeño jam without pectin. After all, it only takes four ingredients!
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This spicy peach jam is not the only jam you can make without pectin. I also have an amazing recipe for blackberry jam that I’m sure you’ll love!
But if you want a jam that’s definitely far from usual, there’s no beating this bacon jam.
Why You’ll Love This Peach Jalapeno Jam Recipe Without Pectin
- This is a peach jalapeno jam without pectin, so you probably won’t even need a trip to the grocery store to make it. Just 4 ingredients and you’re good to go!
- Because this peach jalapeno jam is a refrigerator jam, you don’t need to worry about having an extra canning setup. As long as you have a stainless steel pan and a wooden spoon, you can learn how to make peach jam with jalapenos!
- The kick from the peppers makes this luscious peach jam taste memorable and homemade. It’s a versatile, sweet-spicy condiment you can use to make your toast, dips, and marinades less boring!
Ingredients
Peaches – Make sure to use fragrant peaches that yield slightly to the touch. You don’t want underripe peaches, which won’t provide as much flavor, or overripe peaches, which can affect how well the spicy peach jalapeno jam sets.
Drained canned peaches will do in a pinch, but fresh is always best.
Granulated sugar – I can only vouch for white granulated sugar, and to be honest, this jalapeno and peach jam uses less sugar than most recipes anyway. It’s jam—it’s supposed to be sweet, wink.
Bottled lemon juice – Helps the jam set properly without powdered pectin and also balances the sweetness of the mixture. Use bottled lemon juice for a consistent acidity level!
Jalapeno peppers – The added heat makes this sweet peach jam really enjoyable. We removed the seeds and membranes for a more controlled kick, but you can definitely adjust the amount of peppers to make your fresh summer jam as spicy or as mild as you like.
Ingredient Additions & Substitutions For Peach Jalapeno Jam Without Pectin
Frozen peaches
In case you’re wondering, this peach jam with jalapenos recipe is totally not seasonal. If fresh peaches are unavailable, go ahead and thaw frozen peaches!
Habanero chili peppers
Want a peach hot pepper jam recipe that delivers a stronger kick? Substitute the jalapenos with one habanero pepper!
Mangoes
This peach jalapeno jam without pectin is an excellent base for creative homemade jams. My favorite twist is replacing half the peaches with diced mangoes!
Tips For Making This Recipe
Avoid Dull or Crystallized Jam
It’s up to you if you want to skim off the foam that forms on top of the fruit mixture once it starts to boil. Removing the scum will just help prevent the finished jam from looking dull. Also, try to stir as little as possible at this point. Over-stirring can slow the process and delay the setting of the peach jalapeño jam!
Sterilize Your Jars Properly
Place a wire rack in a large pot and set the jars upright on it. Cover with hot water, bring to a boil, and boil for 10 minutes. Turn off the heat, but leave the jars submerged. Then, sterilize the lids according to the manufacturer’s instructions.
Serving Suggestions
Don’t stop at toast! This peach and pepper jam also makes an excellent addition to charcuterie boards, as a condiment to give your vinaigrette a sweet kick, or even as a glaze for grilled meats.
Peach Jalapeño Jam Recipe FAQs
Do I need to peel the peaches?
Yes, you need to peel the peaches for this peach jalapeño jam recipe without pectin for the best texture. To make peeling easier, score an “X” on the bottom of each peach, then lower the peaches into a pot of boiling water. When the skin around the scored area begins to peel back, transfer the peaches to an ice bath. Once cooled, the skins should slip off easily.
Can I store homemade peach jalapeno jam in the pantry?
Nope. This recipe is for a refrigerator peach jalapeno jam without pectin. For food safety, you need to process the jam for canning if you want to store it at room temperature.
Can I use a different type of pepper?
Can you make peach jalapeno jam without pectin?
Yup. This jalapeno peach jam only needs peaches, peppers, sugar, and lemon juice. The mixture will still set without powdered or liquid pectin, thanks to the sugar and acid. We haven’t tested this peach and jalapeno jam recipe with pectin, but I’ve heard it can mute the flavor a bit.
Can I double this spicy peach jam recipe?
Yes. However, I don’t recommend increasing the yield beyond that, since adjusting the cooking time might also affect the consistency of the peach and jalapeno jam.
More Delicious Condiments
- Caramel Dip
- Bourbon Cranberry Sauce
- Turkey Gravy Without Drippings
- Neiman Marcus Million Dollar Dip
- Rotel Dip with Cream Cheese
I found this recipe for Mango Jam that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Peach Jalapeno Jam
Equipment
Ingredients
- 2 1/2 lbs peaches
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 2 pcs jalapeno peppers, seeded and diced
Instructions
- Gather the ingredients for your peach jalapeno jam.
- Peel and slice the peaches. Then, remove their pits. To make peeling easy, you can give the peaches a quick blanch in boiling water and dip them in an ice bath.
- Combine the sliced peaches and sugar in a nonreactive pan, such as a stainless steel pan. Let them sit for 1 to 2 hours or until the peaches look noticeably softer and the sugar has dissolved.
- Place a plate in the freezer. We'll use this to test the jam.
- Stir the lemon juice and diced jalapenos into the peach and sugar mixture.
- Bring to a boil over high heat, then reduce to low and simmer, stirring occasionally to prevent scorching on the bottom of the pan. Foam will rise to the surface during this stage, and it's up to you whether to skim it with a spoon to avoid a cloudy finished product.
- After 40 minutes or when the bubbles have slowed, pull the frozen plate from the freezer and spoon a small amount of peach jam onto it. Pop it back into the freezer for 5 minutes.
- The peach jalapeno jam has properly gelled if it holds its shape well when you tilt the plate. If it's still runny, keep cooking and test it every 5 minutes.
- Finally, pour the jam into the sterilized jars. Timing is important because you want to transfer the jam into the hot jars while it's still hot to avoid thermal shock. You can prepare the jars when the jam is about 20 minutes away from being ready!
- Leave 1/4 inch of headspace and cover the jars with their lids and rings. Set aside to cool at room temperature, then refrigerate for up to 3 weeks. Enjoy!
Notes
- It’s up to you if you want to skim off the foam that forms on top of the fruit mixture once it starts to boil. Removing the scum will just help prevent the finished jam from looking dull. Also, try to stir as little as possible at this point. Over-stirring can slow the process and delay the setting of the peach jalapeño jam!
- Place a wire rack in a large pot and set the jars upright on it. Cover with hot water, bring to a boil, and boil for 10 minutes. Turn off the heat, but leave the jars submerged. Then, sterilize the lids according to the manufacturer’s instructions.
- Don’t stop at toast! This peach and pepper jam also makes an excellent addition to charcuterie boards, as a condiment to give your vinaigrette a sweet kick, or even as a glaze for grilled meats.
Nutrition
PIN FOR LATER!
doubled the recipe and added 2 cinnamon sticks. I could not get it to thicken even after letting it simmer for 2 hours. made a Cornstarch slurry and it helped. I got 12 jelly jars and a pint. husband really liked it! excited to try it on some brown butter cornbread!
Thanks for sharing, Adrian! I’m so glad your husband liked it. Ooh, that brown butter cornbread combo sounds incredible. I need to try that next!
how much does this make
Hi Ted, it makes 4 to 5 half-pint jars, depending on how long you cook it down!