Recipe: Jalapeno Peach Jam


6 cups of peaches, pitted and processed through a food mill (About 3.5 lbs whole peaches)
4 small to medium sized jalapenos, finely diced
1/2 tsp salt
1/4 c lemon juice
1/2 c water
4.5 c sugar, divided
1 box no-sugar needed pectin (approximately 6 tbsp)

1) Wash, pit, and quarter the peaches. Run them through a food mill, allowing as little or as much skin through as you’d like. Six cups of juice and peaches are required for the final jam.

2) Add peaches, juice, jalapenos, salt, and lemon juice to a large pot. Use an immersion blender if desired to achieve a finer texture.

3) Mix together 1/4 c sugar and pectin. Add pectin mixture and 1/2 c water to the peaches and bring to a rolling boil.

4) Add remaining sugar. Return to a boil and let contents boil for one full minute.

5) Ladle jam into prepared jars. Wipe down edges and place 2-piece lids on jars. Process for 15 minutes in a boiling water bath. Allow to cool for 24 hours.


Source: This one is my of my own making, but the basic ratios are from


One response to this post.

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