Peach Jalapeño Jam (Water-Bath Safe)
This Peach Jalapeño Jam is a perfect blend of sweet and spicy, preserved safely with the water-bath canning method for long-lasting homemade goodness.
Servings: 8 servings
Ingredients
- 4 cups fresh peaches peeled and chopped (about 6-7 medium peaches)
- 1-2 jalapeño peppers seeded and finely chopped (adjust for heat preference)
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 packet fruit pectin (1.75 oz; ensure it is suitable for water-bath canning)
- 1/4 teaspoon salt
- 1/2 cup water
Instructions
Prepare Your Jars and Equipment
- Sterilize your canning jars, lids, and rings by boiling them in water for 10 minutes. Keep the jars hot until ready to fill. Set up a large pot filled with water for the water-bath canning later.
Prepare the Peaches and Jalapeños
- Peel the peaches by blanching them in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off easily. Chop the peeled peaches into small pieces. Remove seeds from jalapeños and finely chop them. Remove ribs and seeds to reduce heat if desired.
Cook the Fruit Mixture
- In a large, heavy-bottomed pot, combine chopped peaches, jalapeños, water, and lemon juice. Stir to mix well. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
Add Sugar and Pectin
- Once boiling, add sugar and stir until completely dissolved. Sprinkle fruit pectin evenly over the mixture and continue boiling vigorously for 1-2 minutes, stirring constantly until the mixture thickens.
Test the Jam Consistency
- Place a small spoonful of jam on a chilled plate and let sit for a minute. Run your finger through it; if it wrinkles and does not flood back, the jam is set. If too runny, continue boiling and test again after a few minutes.
Fill the Jars
- Using a ladle and funnel, pour hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean with a damp cloth, then seal with lids and screw on rings fingertip-tight.
Water-Bath Canning
- Place filled jars into boiling water bath, ensuring jars are covered by at least 1 inch of water. Process for 10 minutes (adjust for altitude if necessary). Remove jars carefully and place on a towel to cool undisturbed for 12-24 hours.
Check Seals and Store
- After cooling, press the center of lids to check suction. If it doesn’t pop back, jars are sealed correctly. Store sealed jars in a cool, dark place. Refrigerate and use unsealed jars within a few weeks.
Equipment
- Large Pot
- Canning Jars
- Lids and rings
- Ladle
- Funnel
- Large pot for water bath
- Blanching pot
- Ice bath
Notes
- Ensure jars and lids are properly sterilized to prevent spoilage.
- Adjust jalapeño quantity to control the spice level to your preference.
- Store opened jam in the refrigerator and consume within 3-4 weeks for best freshness.
- Try swapping jalapeños with milder peppers like poblano for a gentler heat.
- Label jars with preparation date to track freshness during storage.