I was so excited to attempt a peach-jalapeño jam combo this year. At the end of the canning season last year I had discovered peach & jalapeño ice cream and thought it’d make such a good jam! So when I was at the produce auction the other day and they had peaches aplenty I knew this was my time to experiment. I’m not the biggest kitchen scientist, because if something doesn’t turn out how I imagine I get angry and I hate being wasteful, so this experiment was a big deal for me. I did my basic research, there are some existing recipes out there, but I wanted to go it on my own. I figured I made other jellies and jams before and knew the basics, so I went for it, and this is the result:
Peach & Jalapeño Jam
Yields:: 18-20 8oz jars
Equipment:
- Canning pot with rack on bottom
- Large saucepan or soup pot
- Cooling rack
- Funnel
- Jelly jars or pint jars, lids and bands (all must be sanitized by running the jars through dishwasher and dipping bands and lids into boiling water)
- Can lifter
- Food processor
Ingredients:
- 15-18 peaches, approximately 6lbs, approximately 12C diced peaches
- 1/2C lemon juice
- 5C granulated sugar
- 1C brown sugar
- 2 Tablespoons butter
- 4 jalapeños
- 1 box pectin
Directions:
- Peel peaches & remove pit, cut into 1” cubes
- Toss cubed peaches in large pot & slightly mash
- Cook down on medium heat for 20 minutes
- Roughly chop jalapeños, leaving only some of the seeds if you’re looking for a spicier jam. Run jalapeños through the food processor—you don’t want them liquid but I prefer them slightly ‘mushed’
- Add jalapeños to peaches, stir in until blended and let cook down for 20 more minutes
- Add granulated sugar, brown sugar, and lemon juice to peaches.
- Continue to cook, stirring occasionally and mash down larger pieces depending on your preference
- Fill canning pot with about 4-5” water and put on low heat to start warming that water up
- After peaches cook for about an hour and are at a consistency you like, add pectin
- Once pectin is added, stir constantly and bring to a rolling boil
- When at a rolling boil, start the timer for 1 minute
- Pour jam into sanitized jelly jars using your funnel, leaving ¼ inch headspace
- Wipe rims of jars and place on lid and band, tighten band to “finger tight.” You don’t want bands to be too tight, air needs to escape to ensure good seal
- Place jars in boiling water in the canning pot with rack. Make sure jars are covered in water and put the lid on. Set timer for 15 minutes
- Remove jars and place on cooling rack or tea towel to cool. Try not to tilt the jars, if there is water on top, just lightly wipe off. You’ll hear jars popping, that means they’ve sealed
- Let jars completely cool, then remember to label properly with date.
- Enjoy within one year
Remember when canning anything there are a lot of variables—ripeness of fruit, size of fruit, etc. Go with your gut and taste along the way—you know what you like. Feel free to comment below with any canning questions.
- Photos: Sarah Kudlack
