Peaches have been at their prime and I’ve been getting 10 lb flats almost every week through the month of August. I have a favorite lady at the Farmer’s Market that sells the most amazing peaches. I’ve never been disappointed.
Every year at the end of peach season, I have to preserve the sweet taste of Summer in a jam. Last year I made my Peach Amaretto Jam, one of my favorites, but this year I went with a Peach Jalapeno Jam.
My girlfriend came over and we made this jam as a joint adventure. After our first batch, we knew we hit gold with this recipe, so we made it again. The second time, we blended the jam with an immersion blender and I liked the consistency much better. You can see the difference in the two top jars of jam in the picture above. One was blended, one was not. Your choice!
We also cooked the jam for 45 minutes. I thought the pectin in the lemon juice would be enough to thicken it, but we ended up adding a box of pectin at the end. Maybe if I had it at a soft boil the whole time, it would have thickened. But the first time we had it at a low simmer so we could watch the Bachelor Pad, and the second time we did the same thing so we could go float in the pool. I guess a box of Pectin was the trade off of a low simmer. It was worth it!
Jalapeno Peach Jam
- 8 pounds peaches
- 5 cups granulated sugar
- 1 cup brown sugar
- 3/4 cup lemon juice
- 5 jalapeños, stems removed and pureed
- 6 pint-size jars or 12 half-pint sized jars with lids and bands
To peel the peaches,
bring a pot of water to a boil, and then boil the peaches for about 30 seconds to a minute. Remove the peaches with a slotted spoon and transfer to a bowl filled with ice water to stop them from cooking. Once cool enough to handle, gently peel off the skins. Cut into into 1/4-inch thick slices, discarding the pit.
Meanwhile, sterilize the jars and lids in either a pot of boiling water or the dishwasher. I just ran mine through a cycle in the dishwasher. They were ready when I was.
Add all the ingredients except the pectin in a large pot. Place the pot on the stove and turn the heat to high. Bring the pot to a boil and then turn the heat down to low, stirring occasionally.
After 45 minutes, add the pectin and boil for another minute or two Turn stove off and then blend the jam with an immersion blender if desired.
Pour jam into hot, sterile jars leaving a bit of head-space. Cover with lid and rings. Place the covered jars in a canning pot or stockpot, cover the jars with water, bring to a boil and then cook on high for 10 minutes. Remove the jars with tongs and then allow to cool.Print This Recipe