Peach Jalapeno Jam sounded so delicious and I love the Cranberry Pepper jelly I make for the holidays. I wanted a smoother jam so chose to process the peaches together with the jalapeno. Next time, I would process the peaches and sugar and add to the jalapenos before cooking. The jelly is not spicy or perhaps I had a very mild pepper. If you like it hot, add more peppers to your liking. I plan to serve this with Brie and crackers. I can also envision a delicious grilled cheese sandwich with this jelly. Go wild!
Peach Jalapeño Jam
INGREDIENTS:
- 3 1/2 lb. ripe yellow peaches, peeled, pitted and sliced
- 1 1/2 cup sugar
- 1 small jalapeno chile, diced (I found that the jam was not at all hot so you may want to add more jalapenos)
- 5 strips of lemon peel (I chose to grate one lemon peel and add to mixture)
- 1/4 cup fresh lemon juice
- 1 tsp. salt (I reduced to 1/2 tsp. salt)
DIRECTIONS:
- Toss peaches and sugar until well mixed. Let stand for 30 minutes. (At this point you can cook as instructed below or blend the peaches to make for a smoother jam).
- In a large saucepan, bring peaches, jalapeno, lemon peel, lemon juice and salt to a boil. Adjust heat to simmer and cook for 30 minutes.
- If you did not blend the peaches in step 1, use a potato masher to lightly mash the fruit. Ladle mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months.
Recipe Adapted from Good Housekeeping Carla’s Peach Jalapeno Jam
Fork Lore 