Description
A golden peach jalapeño jam that balances sweet fruit and mild heat—perfect for spreading, glazing, or gifting.
Ingredients
Scale
Main Ingredients:
- 4 cups fresh peaches, peeled and finely chopped
- 2–3 medium jalapeños, minced (seeds removed for milder heat)
- 2 tablespoons lemon juice, freshly squeezed
- 1 packet (1.75 oz) fruit pectin
- 5 cups granulated sugar
- Optional: ½ teaspoon butter (to reduce foam)
Instructions
- Prepare Fruit: Blanch and peel peaches, then chop finely. Mince jalapeños (wear gloves).
- Combine & Cook: In a large saucepan, combine peaches, jalapeños, lemon juice, and pectin. Boil. Add sugar; boil hard 1 minute, stirring constantly.
- Skim & Jar: Remove from heat, skim foam. Ladle into sterilized jars, leaving ¼-inch headspace.
- Process or Store:
- For fridge: Cool and refrigerate up to 3 weeks.
- For freezer: Use freezer-safe jars, leave ½-inch headspace, freeze up to 1 year.
- For canning: Process in boiling water for 10 minutes, store sealed jars up to 1 year.
Notes
- Use freestone peaches for easy prep.
- Skip pectin by using ¼ cup lemon juice and cooking to 220°F.
- Substitute sugar with honey or maple syrup for softer set and shorter shelf life.
- Stir in ginger, rosemary, or vinegar for extra flavor.
- Great with cheese, meats, or baked goods.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: boiling
- Cuisine: Southern, Texan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50 kcal
- Sugar: 12 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: <1 g
- Protein: 0 g
- Cholesterol: 0 mg