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This peach jalapeno jam is a glorious mashup of sweet and spicy. Perfect on breakfast toast and more, it’s one of the most versatile jams you can make at home!
Jams don’t have to be complicated.
This 4-ingredient jalapeno peach jam recipe can easily humble your boring store-bought jam with its kick and juicy sweetness.
Use it as a condiment, spread, dip, or glaze, and this peach and jalapeno jam will surely impress whether it’s just you or a whole crowd.
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Are you officially in your jam era? Try our no pectin blackberry jam and bacon jam next! They’re just as awesome as this peach jalapeno jam, I promise.
Why You’ll Love This Peach Jalapeno Jam Recipe
- This peach jalapeno jam without pectin only needs 4 ingredients!
- Where sweet meets spicy in every spoonful, this peach and pepper jam instantly adds a unique twist to your appetizers, mains, and desserts.
- This jalapeno peach jam is a versatile condiment! Beyond cheese boards, you can use it as a spread, topping, dip, filling, or sauce on various sweet and savory dishes.
Ingredients And Substitutions
Peaches – This peach jalapeno jam recipe is best made with ripe peaches. They feel slightly soft when squeezed and have a sweet, fragrant smell.
Granulated sugar – We haven’t tried this spicy peach jam with a sugar substitute.
Fresh lemon juice – The acidity balances the peach hot pepper jam’s sweetness. The lemon juice also helps prevent browning!
Jalapeno peppers – Just like with peaches, fresh is best for the peppers in this jalapeño peach jam recipe.
Ingredient Additions & Substitutions For Peach Jalapeno Jam
Stone fruits
This jalapeno jam recipe without pectin also works with other stone fruits like plums or nectarines.
Habaneros
Make a hotter variation of this peach pepper jam recipe with habanero chili peppers!
Cinnamon
For a more dessert-forward take on this peach jalapeno jam without pectin, try it with cinnamon!
Tips For Making This Recipe
Peel the Peaches with Ease
Score an “X” at the bottom of each peach, then boil the fruits for 3 minutes. Immediately transfer them into a bowl of ice water. Once the peaches are cool enough to handle, their skins should peel off easily.
Sterilize Jars Before Use
Sterilize the jars in the oven when the peach jalapeno jam is about 30 minutes away from being done. You don’t want to add hot jam to cold jars or cold jam to hot jars!
Adjust the Jam’s Spice Level
For a less spicy peach jam, remove the seeds and ribs of the jalapenos.
Peach Jalapeno Jam Without Pectin Recipe FAQs
What to do with peach jalapeno jam?
Enjoy your peach hot pepper jam on bagels with cream cheese, as a dip in this fun brunch charcuterie board, or as a spread on perfectly crusty baguettes. You can also use it to make a quick spicy peach glaze for shrimp skewers or skillet pork chops!
Do you have to peel peaches when making this peach jalapeno jam recipe?
Yes, we peeled the peaches for this jalapeño peach jam for a smoother texture.
How do you keep jalapeno peach jam from turning brown?
The lemon juice in this peach and pepper jam recipe helps prevent the peaches from turning brown. If you also boil the jam for too long, it will turn out very dark due to the caramelization of the sugar.
Can I use frozen peaches to make this jalapeno peach jam recipe?
We have only used fresh peaches for this peach and jalapeno jam, as frozen peaches may produce a runny jam due to excess liquid.
Can this jalapeno and peach jam be stored in the cabinet or at room temperature?
No. This jalapeño jam recipe without pectin isn’t a canning recipe. The best way to store the homemade jam for food safety is in the fridge for up to 3 months or in the freezer for up to 1 year.
More Delicious Peach Recipes
I found this recipe for Peach Fritters 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 fresh lemon juice
- 2 pcs jalapeno peppers, seeded and diced
Instructions
- Gather the ingredients for your peach jalapeno jam.
- Peel and slice the peaches. Remove their pits.
- Place the peach slices and sugar in a non-reactive pan. Let them sit for an hour or two until the peaches are soft and the sugar has dissolved.
- Sterilize the jars and lids with your preferred method.
- Place a plate in the freezer. We’ll use this later to test the jam if it’s ready. Alternatively, you can just freeze a metal spoon for 10 minutes.
- Add the lemon juice and diced jalapenos to the peaches. Bring to a boil over high heat, then reduce the heat to low and stir occasionally. Don’t mind the foam that rises to the top of the jam; it’s up to you whether you want to skim it for a clearer jam.
- After 40 minutes, test the jam to see if it’s ready. Spoon some of your peach jalapeno jam on the frozen plate or spoon. If it still runs, continue cooking the jam for 5 minutes, stirring occasionally.
- Your peach jalapeño jam is ready when it no longer runs on the frozen plate.
- Pour the jam into the hot, sterilized jars, leaving some space at the top. Cover the jars with their lids and rings, then cool them before refrigerating.
Notes
- Score an “X” at the bottom of each peach, then boil the fruits for 3 minutes. Immediately transfer them into a bowl of ice water. Once the peaches are cool enough to handle, their skins should peel off easily.
- Sterilize the jars in the oven when the peach jalapeno jam is about 30 minutes away from being done. You don’t want to add hot jam to cold jars or cold jam to hot jars!
- For a less spicy peach jam, remove the seeds and ribs of the jalapenos.
Nutrition
PIN FOR LATER!
