Peach Jalapeño Jam Recipe
A sweet and spicy homemade jam made with fresh peaches, jalapeños, lemon juice, and low-sugar pectin. Ready in just minutes and incredibly versatile — perfect as a condiment, glaze, appetizer topping, or edible gift. Makes 4 pint jars.
Ingredients
- 6 fresh peaches about 4 cups peeled and diced
- 2 jalapeño peppers very finely minced
- 1/4 cup fresh lemon juice
- 1/2 cup water
- 4 tablespoons powdered low or no-sugar needed pectin
- 3 cups granulated sugar
- 4 cleaned and sanitized pint mason jars or 8 half-pint jars, with lids and bands
Instructions
- Score an X in the bottom of each peach and boil in a large pot of water for 3 minutes. Transfer to an ice bath and peel the skins off once cooled.
- Dice the peeled peaches into small cubes, measuring out approximately 4 cups. Mince the jalapeños as finely as possible.
- Combine the diced peaches, minced jalapeños, lemon juice, water, pectin, and sugar in a medium saucepan. Stir to combine and bring to a full rolling boil over medium-high heat, stirring constantly.
- Boil and stir constantly for 2 minutes. Remove from heat.
- Test the consistency using a chilled spoon from the freezer. Drizzle a small amount of jam on the cold spoon — it should hold its shape and move slowly when tilted.
- Ladle the hot jam into prepared jars, wipe rims clean, and secure lids and bands. Cool completely before refrigerating or freezing.
- Optional: Process jars in a boiling water bath for 10 minutes for a shelf-stable seal. Cool and check lids the following day — properly sealed lids will be firm and will not flex when pressed.
Notes
One medium peach yields approximately 1/3 cup of diced fruit — plan on 6 peaches for about 4 cups total.
Remove jalapeño seeds for milder heat; leave them in for medium-spicy jam.
Use low or no-sugar needed pectin specifically — standard pectin requires different sugar ratios.
Stir constantly during boiling to prevent scorching.
Refrigerate for up to 3 months or freeze in freezer-safe containers for up to 12 months.
For shelf stability at room temperature, process in a boiling water bath for 10 minutes and confirm lids seal properly.
Remove jalapeño seeds for milder heat; leave them in for medium-spicy jam.
Use low or no-sugar needed pectin specifically — standard pectin requires different sugar ratios.
Stir constantly during boiling to prevent scorching.
Refrigerate for up to 3 months or freeze in freezer-safe containers for up to 12 months.
For shelf stability at room temperature, process in a boiling water bath for 10 minutes and confirm lids seal properly.
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