Howdy, jam lovers! Get ready to spice up your canning game with this peach jalapeno jam recipe. It’s the perfect blend of sweet and spicy, guaranteed to make your taste buds dance.
Why This Recipe Works
- The combination of sweet peaches and spicy jalapenos creates a uniquely delicious flavor profile.
- Canning this jam means you can enjoy the taste of summer all year round.
- It’s incredibly versatile – great on toast, with cheese, or as a glaze for meats.
- Using fresh, in-season peaches ensures the best flavor.
- The recipe is straightforward, making it perfect for both beginners and experienced canners.
Ingredients
- 4 cups peeled, pitted, and finely chopped peaches
- 2 jalapenos, seeded and finely chopped (adjust to taste)
- 1 package (1.75 oz) powdered pectin
- 5 cups granulated sugar
- 1/4 cup lemon juice
Equipment Needed
- Large pot
- Canning jars with lids and bands
- Jar lifter
- Canning funnel
- Bubble remover and headspace tool
- Water bath canner
Instructions
Prepare Your Peaches and Jalapenos
Start by washing your peaches and jalapenos thoroughly. Peel and pit the peaches, then chop them finely. For the jalapenos, remove the seeds unless you want extra heat, then chop them finely as well. Tip: Wearing gloves while handling jalapenos can prevent skin irritation.
Combine Ingredients in a Large Pot
In your large pot, combine the chopped peaches, jalapenos, lemon juice, and pectin. Stir well to ensure the pectin is fully dissolved. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking.
Add Sugar and Boil
Once boiling, add the sugar all at once, stirring continuously. Return the mixture to a full rolling boil that can’t be stirred down. Boil for exactly 1 minute, then remove from heat. Tip: Skim off any foam that forms on the surface for a clearer jam.
Prepare Jars for Canning
While your jam is cooking, sterilize your canning jars and lids in boiling water. Keep them hot until ready to use. This ensures your jam will be safely preserved.
Fill Jars and Process
Using a canning funnel, ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, place the lids on, and screw the bands on fingertip tight. Process in a water bath canner for 10 minutes. Tip: Adjust processing time based on your altitude.
Tips and Tricks
For those looking to elevate their peach jalapeno jam, consider these advanced tips. First, experimenting with the peach to jalapeno ratio can tailor the heat level to your preference. Second, adding a splash of bourbon or vanilla extract can introduce a new depth of flavor. Lastly, using a mix of white and brown sugar can add a richer taste. Remember, the key to perfect jam is in the details – from the ripeness of your peaches to the precision of your canning process.
Recipe Variations
- Swap peaches for nectarines or mangoes for a different fruit profile.
- Add a cinnamon stick or star anise during cooking for a warm spice note.
- Incorporate diced bell peppers for added texture and a milder flavor.
- Use honey or maple syrup instead of sugar for a natural sweetener option.
- Add a handful of fresh basil or mint leaves for an herby twist.
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Absolutely! Frozen peaches can be a great substitute when fresh ones aren’t in season. Just make sure to thaw and drain them well before using to avoid excess water in your jam.
How long does this jam last?
Properly canned and stored, your peach jalapeno jam can last up to a year in a cool, dark place. Once opened, keep it refrigerated and consume within a month.
Can I reduce the amount of sugar?
While you can reduce the sugar, keep in mind that it may affect the jam’s texture and shelf life. Sugar acts as a preservative, so less sugar means a shorter storage time.
Summary
This peach jalapeno jam is a delightful mix of sweet and spicy, perfect for canning enthusiasts. With simple ingredients and straightforward steps, it’s a must-try recipe that promises to impress.