Peach Jalapeño Jam
This is a low-sugar version of peach-jalapeño jam, and we don’t miss the extra sugar. I use frozen peaches from Remlinger Farms in Carnation, Washington, which are also sold in our local grocery stores. It’s hard to find flavorful fresh peaches around Seattle, but if you happen to have an abundance in your area, you may prefer to use fresh fruit. I don’t peel the peaches, it all blends in well when the mixture is pureed and seems to add more body and flavor to this jam. If you like more spice, include a few jalapeño seeds. Wear latex gloves whenever preparing jalapeño and other hot peppers.
The combination of peach and jalapenos is perfect! Add blue cheese on crackers and it makes for a quick and crowd pleasing appetizer.
Print Recipe
Ingredients
- 3 pounds frozen sliced peaches, chopped
- 1 1/4 cups cider vinegar
- 6 to 8 jalapeno chile peppers, seeded (if desired) and chopped
- 2 cups sugar (split according to instructions)
- 3 teaspoons Pomona's Universal Pectin
- 4 teaspoons calcium water (included in Pomona's pectin kit)
Instructions
- In a large stainless-steel saucepan, add peaches, vinegar and chile peppers. Bring to a boil over high heat; reduce heat. Simmer, covered, for about 20 minutes or until peaches and peppers are very soft.
- In the same saucepan puree and add 1 1/2 cups sugar. Bring to a full rolling boil over high eat, stirring constantly.
- Quickly stir in pectin. Return to a full rolling boil. Boil for 1 minute, stirrring constantly. Remove from heat. Skim off foam with a metal spoon.
- Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Reference the Ball Canning website for full canning procedures.
- Process filled jars in a boiling-water canner for 5 minues (start timing when water returns to boiling).