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This zesty-sweet Peach Jalapeno Jam puts summer peaches in the spotlight and turns any breakfast or snack platter into a flavor bomb. You’ll taste juicy fruit, bright lemon, and a punch of green jalapeno in every bite. It comes together in about forty-five minutes. You’ll be scooping it onto toast or swirling into yogurt in no time.
The first time I made a batch, I was floored at how jalapeno’s kick made the peaches taste even juicier. Now my friends can’t wait for peach season and drop hints nonstop.
Tasty Ingredients
- Fresh ripe peaches: Pick peaches that are soft with a sweet smell—they bring all the flavor
- Jalapeno peppers: These add a mild kick More seeds mean more heat Take them out if you want less spice
- Lemon zest: Balances out the sweetness and smells great Use unwaxed lemons if you can for a real citrus pop
- Lemon juice: Gives tangy flavor and helps the jam set Fresh squeezed is best
- Granulated sugar: Helps thicken and keep the jam fresh If possible, stick with cane sugar for a cleaner taste
Simple Steps
- Get the Jars Ready:
- Wash jars with hot soapy water and dry Put them aside so they're ready for hot jam action
- Finish Cooking:
- Simmer another fifteen to twenty minutes, stirring a lot. Watch it thicken. Dip a spoon in—when it sticks and slides off nicely, you’re good.
- Pour and Seal:
- Ladle the hot jam into your clean jars Leave a little room at the top Tighten on the lids and let them cool on the counter
- Toss in the Sugar:
- Add all the sugar at once and mix it up Keep it bubbling over medium-high heat Stir so it doesn’t stick or burn When it boils big, you’re on track for thick jam
- Chop Peaches:
- Dip whole peaches in boiling water for about thirty seconds Pop them into a bowl of ice water and peel the skins off Cut them in half, remove pits, chop up the fruit
- Prep the Jalapenos:
- Wash them up and slice them open Pull out seeds for less heat, leave them in for more Chop up small Be careful—gloves keep your hands safe
- Mix in the Pot:
- Toss peach bits, jalapenos, lemon zest, and lemon juice into a pot Cook over medium-high, stirring often Let it get nice and bubbly
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Some of my favorite mornings are the ones where everyone crowds around our table and fights for the last spoonful. Nobody expects how good jalapeno tastes with peach—it’s our top summer favorite now.
Keeping It Fresh
Stick the jam in the fridge—lasts about three weeks. Always use a clean spoon once you open it. If you want to keep it longer, freeze in small containers and grab what you need. For real long-term storage, try a hot water bath when canning, then store jars in a cool, dark spot up to a year.
Swaps and Twists
Can’t get ripe peaches? Nectarines or apricots step in fine. Sprinkle in some ground ginger or cinnamon near the end for a deeper flavor. Too spicy? Use a blend of sweet and hot peppers to mellow things out.
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Ways to Enjoy
Spread it on hot toast or swirl through plain yogurt Dollop on grilled chicken or pork for an easy finish It’s perfect with creamy cheese like brie or goat cheese and makes a killer snack with crackers or toasted nuts
Backstory
Fruit jams have been crowding American kitchens for ages, and southerners love them spicy. Jazzing up peach preserves with jalapeno is a Texan thing that really shows off the bold side of summer fruit.
Frequently Asked Questions
- → How do I get a smooth or chunky texture?
If you want a super smooth jam, just blend the peaches and jalapeños first. For chunkier bites, break them up in the pot with a masher as you cook.
- → How spicy is the final spread?
Leave all the jalapeño seeds for more kick, or scoop some out to keep it milder. Tweak till it’s just right for you.
- → What’s the best way to peel peaches?
Drop peaches in boiling water for about thirty seconds, move them to cold water, and the skins will slip right off.
- → How can I store it for longer periods?
Keep leftover jam in your fridge for three weeks. Freeze it for up to half a year, or can it to last all year long.
- → What foods pair well with this spread?
Spread on toast or biscuits, slather over hot pork chops, add to grilled chicken, or dollop onto any cheese and meat platter.