Description
A sweet and spicy homemade Peach Jalapeno Jam made with ripe peaches, jalapeños, lemon, and sugar. Perfect for toast, cheese boards, and meat glazes.
Ingredients
Scale
- 5–6 medium peaches, peeled, pitted and finely chopped
- 4–5 small jalapeños, seeded and finely chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 3 cups granulated sugar
Instructions
- Peel, pit, and finely chop the peaches.
- Wash, seed, and finely chop the jalapeños.
- Combine peaches, jalapeños, lemon zest, and lemon juice in a large saucepan.
- Bring to a gentle boil over medium-high heat, stirring frequently.
- Add sugar and stir until completely dissolved.
- Maintain a rolling boil for 15-20 minutes, stirring often.
- Test the jam by coating the back of a spoon.
- Transfer hot jam into clean jars, leaving 1/4 inch headspace.
- Seal jars and cool completely before storing.
Notes
- Store opened jars in the refrigerator for up to 3 weeks.
- Freeze in freezer-safe jars for up to 6 months.
- Process jars in a water bath canner for long-term storage up to 1 year.
- For easier peeling, blanch peaches briefly and transfer to an ice bath.
- Use a potato masher or immersion blender to adjust texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Breakfast, Brunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 22
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 0
- Cholesterol: 0