Peach Jalapeno Jam

 

Peach Jalapeno Jam

I found a cute family orchard just a few blocks from our house. I’m not sure how I’ve missed it all these years, but I stopped and picked up some peaches and blackberries. If you are local, check out Pyne Fruit Orchard. Seriously such yummy fruit and great prices!

I usually spend some time contemplating what to make when I get fresh fruits and veggies. This time I decided to can some Peach Pie Filling and Peach Jalapeno Jam. And YUM – totally the right choice.

I make a lot of jalapeno jams and have tried quite a few recipes. I like the ones that include jalapenos, bell peppers, and liquid pectin. I’ve used both white and apple cider vinegar and don’t notice much of a difference. I also like a higher fruit concentration so I tend to add more fruit than the recipe calls for.

Peach Jalapeno Jam

Ingredients

  • 6 jalapeno peppers
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 C diced peaches
  • 1 1/2 C apple cider vinegar
  • 1 T crushed red pepper flakes (optional)
  • 6 1/2 C sugar
  • 2 (3 oz) pouches liquid pectin

Instructions

Wash, seed, and chop peppers. I like to chop them in the food processor, just don’t do it for too long or it gets mushy. If you do it by hand, wear gloves and make sure they are finely chopped.

Peel and dice the peaches. I like mine chunky, but you can cut them finer.

In a large stockpot, combine jalapeño peppers, bell peppers, sugar, vinegar, and crushed red pepper flakes over high heat. Stir continuously until sugar dissolves.

Continue to a full rolling boil and stir often. Boil for 5 minutes. Add pectin and peaches.

Return to a full rolling boil for 3 minutes.

Remove from heat and let sit for 3 minutes. This helps so the fruit doesn’t rise to the top. Skim off the foam.

Pour into hot jars leaving a half-inch of head space. Process in water bath for 10 minutes.

Remove jars and let sit disturbed for 24 hours. Check to make sure bottles are sealed.

Makes 11 half pints.

Adapted from How to Have it All and Foodista.

Peach Jalapeno Jam

I make a lot of jalapeno jams and have tried quite a few recipes. I like the ones that include jalapenos, bell peppers, and liquid pectin. I’ve used both white and apple cider vinegar and don’t notice much of a difference. I also like a higher fruit concentration so I tend to add more fruit than the recipe calls for.
Course: Side Dish
Cuisine: American
Keyword: canning, jalapenos, jam, jelly, peaches

Ingredients

  • 6 jalapeno peppers
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 C diced peaches
  • 1 1/2 C apple cider vinegar
  • 1 T crushed red pepper flakes optional
  • 6 1/2 C sugar
  • 2 3 oz pouches liquid pectin

Instructions

  • Wash, seed, and chop peppers. I like to chop them in the food processor, just don’t do it for too long or it gets mushy. If you do it by hand, wear gloves and make sure they are finely chopped.
  • Peel and dice the peaches. I like mine chunky, but you can cut them finer.
  • In a large stockpot, combine jalapeño peppers, bell peppers, sugar, vinegar, and crushed red pepper flakes over high heat. Stir continuously until sugar dissolves.
  • Continue to a full rolling boil and stir often. Boil for 5 minutes. Add pectin and peaches.
  • Return to a full rolling boil for 3 minutes.
  • Remove from heat and let sit for 3 minutes. This helps so the fruit doesn’t rise to the top. Skim off the foam.
  • Pour into hot jars leaving a half-inch of head space. Process in water bath for 10 minutes.


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