Peach Jalapeno Jam

This peach jalapeno jam needs no pectin and uses less sugar than most recipes. Ready with 4 ingredients and zero canning equipment needed!

5 from 1 vote

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Course: Condiments

Cuisine: American

Keyword: peach jalapeno jam

Prep Time: 1

Cook Time: 40

Additional Time: 5

Total Time: 1 45

Servings:

Calories: 508kcal

Author: Louisa

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.

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