Peach and Jalapeno Jam: A Sweet and Spicy Delight
A sweet and spicy jam made with fresh peaches and jalapenos, perfect for preserving or gifting.
Equipment
- large pot
- Canning jars
- Lids and bands
- Hot water bath canner
- measuring cups
- measuring spoons
- Ladle
- Potato masher (optional)
Ingredients
- 3.5 lbs peaches peeled, pitted, and sliced
- 3 medium jalapeno peppers seeded and finely chopped
- 7.5 cups sugar
- 1 pouch liquid pectin
- 0.25 cup lemon juice
- 1-2 tablespoons butter or margarine to reduce foaming
Instructions
- Prepare canning jars and lids according to safety guidelines.
- Combine sliced peaches, chopped jalapenos, lemon juice, and sugar in a large pot.
- Heat the mixture on medium-low, stirring constantly from the bottom to prevent scorching as the sugar melts.
- Once the sugar has melted, increase the heat to medium and stir periodically.
- When the mixture begins to boil, add the butter or margarine to reduce foaming.
- Continue boiling until the peaches are soft, which should take approximately 20 minutes.
- Stir in the liquid pectin and return the mixture to a full rolling boil.
- Boil for exactly 1 minute, stirring down any foam that threatens to overflow.
- Remove the pot from the heat and skim any foam from the surface.
- Carefully fill the prepared jars, leaving a ΒΌ inch headspace. Wipe the rims clean, then place the lids and bands on the jars.
- Process the filled jars in a hot water bath for the time specified on the pectin box for your region.
Notes
Wear gloves when chopping jalapenos to avoid skin irritation. For a smoother texture, mash the peaches before cooking. Always follow recommended canning safety guidelines and processing times for your specific location.