Description: This Peach Jalapeño Jam is a delightful blend of sweet and spicy flavors, perfect for adding a kick to your morning toast, elevating cheese boards, or gifting to friends and family. The juicy sweetness of ripe peaches is beautifully balanced by the subtle heat of jalapeños, creating a versatile and unforgettable condiment.
Ingredients:
- 5-6 medium ripe peaches (about 2 pounds), peeled, pitted, and finely chopped
- 4-5 small jalapeños, seeded and finely chopped (adjust to taste for desired heat level)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 3 cups granulated sugar
Preparation:
Before you begin, ensure you have all your equipment and ingredients ready. This includes a large, heavy-bottomed saucepan, a wooden spoon or heat-resistant spatula, sterilized jars with lids and rings (if canning), a ladle, and a clean workspace. Preparing everything in advance will make the process smoother and more enjoyable.
Step 1: Prepare the Peaches and Jalapeños Start by thoroughly washing the peaches. To peel them easily, you can blanch them in boiling water for 30-60 seconds, then transfer them to an ice bath. The skins should slip off effortlessly. Pit the peaches and finely chop them into small, uniform pieces. This ensures even cooking and a consistent texture in the final jam.
Next, prepare the jalapeños. Rinse them under cold water and carefully remove the seeds and membranes. This step is crucial for controlling the heat level of the jam. If you prefer a milder jam, remove all the seeds and membranes. For a spicier jam, leave a few seeds intact. Finely chop the jalapeños into small pieces. Be cautious when handling jalapeños; wearing gloves is recommended to avoid skin irritation.
Step 2: Combine Ingredients in the Saucepan In a large, heavy-bottomed saucepan, combine the chopped peaches, jalapeños, lemon zest, and lemon juice. The heavy-bottomed pan is essential to prevent the jam from scorching or sticking to the bottom during cooking. The lemon zest adds a bright, citrusy aroma, while the lemon juice helps to preserve the jam and enhances the overall flavor profile.
Step 3: Cook the Mixture Place the saucepan over medium-high heat. Stir the mixture frequently with a wooden spoon or heat-resistant spatula to ensure even heating and prevent sticking. As the mixture heats up, the peaches will release their juices, creating a liquid base. Continue stirring until the mixture begins to gently boil.
Step 4: Add Sugar and Thicken Once the mixture is bubbling away, gradually add the granulated sugar, stirring constantly until it completely dissolves. The sugar acts as a preservative and helps to thicken the jam. Ensure the sugar is fully dissolved before proceeding to prevent a grainy texture in the final product.
Reduce the heat to medium and let the mixture cook for about 15-20 minutes, or until it thickens to a jam-like consistency. Stir the mixture occasionally to prevent sticking and ensure even cooking. The cooking time may vary depending on the juiciness of the peaches and the desired consistency of the jam.
Step 5: Test for Consistency To test the consistency of the jam, dip a metal spoon into the mixture and then hold it horizontally. If the jam coats the back of the spoon without dripping off, it is ready. Alternatively, you can place a small spoonful of jam on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it has reached the desired consistency.
Step 6: Transfer to Jars While the jam is boiling, prepare your jars for canning (if using). Wash the jars, lids, and rings in hot, soapy water, and rinse them thoroughly. Sterilize the jars by boiling them in water for 10 minutes. Keep the jars hot until you are ready to fill them.
Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. This headspace is crucial for proper sealing during the canning process. Wipe down the rims of the jars with a damp towel to remove any spills or drips.
Step 7: Seal and Cool (Optional: Canning Process)
Place the lids on the jars and screw on the rings until they are fingertip tight. Do not overtighten the rings, as this can prevent proper sealing.
If you are canning the jam for long-term storage, process the jars in a boiling water bath for 10 minutes. After processing, carefully remove the jars from the water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal.
If you are not canning the jam, simply allow the filled jars to cool to room temperature. Once cooled, store the jam in the refrigerator.
Why You Will Love This Recipe
This Peach Jalapeño Jam is incredibly versatile and can be used in numerous ways. Its unique flavor profile makes it a standout condiment that will elevate your meals and snacks. The combination of sweet and spicy is addictive, and the homemade touch adds a special element that store-bought jams simply can’t match. Whether you’re a seasoned jam maker or a beginner, this recipe is easy to follow and yields consistently delicious results.
Serving Suggestions:
- Spread on toast, bagels, or scones for a sweet and spicy breakfast treat.
- Serve with crackers and cheese for a sophisticated appetizer.
- Use as a glaze for grilled chicken or pork.
- Stir into yogurt or oatmeal for a flavorful twist.
- Add a dollop to sandwiches or wraps for an extra kick.
- Give as a homemade gift to friends and family.
Tips:
- Adjust the amount of jalapeños to control the heat level. For a milder jam, remove all seeds and membranes.
- Use ripe, but firm peaches for the best flavor and texture.
- If you don’t have fresh lemon zest, you can use a pinch of dried lemon peel.
- For a smoother jam, you can use an immersion blender to puree the mixture slightly after cooking.
- Store the jam in the refrigerator for up to 2 weeks. Canned jam can be stored in a cool, dark place for up to a year.
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Nutritional Information: (Per tablespoon, approximate)
- Calories: 50
- Protein: 0g
- Sodium: 0mg
Conclusion
Peach Jalapeño Jam is a delightful condiment that brings a unique and exciting twist to your culinary creations. Its perfect balance of sweet and spicy flavors makes it a versatile addition to your kitchen, whether you’re spreading it on toast, glazing meats, or gifting it to loved ones. With its simple ingredients and easy-to-follow instructions, this recipe is a must-try for anyone looking to add a touch of homemade goodness to their life. Enjoy the vibrant flavors and the satisfaction of creating something special from scratch!
Questions and Answers about Peach Jalapeño Jam:
- Can I use frozen peaches for this recipe?
- Yes, you can use frozen peaches, but make sure to thaw them completely and drain any excess liquid before chopping and adding them to the saucepan. Frozen peaches might release more water during cooking, so you may need to extend the cooking time to achieve the desired consistency.
- How can I make this jam spicier?
- To make the jam spicier, you can leave more seeds in the jalapeños or use a hotter variety of pepper, such as serrano peppers. You can also add a pinch of cayenne pepper to the mixture for an extra kick.
- Do I need to can the jam, or can I just refrigerate it?
- If you plan to store the jam for more than a few weeks, canning is recommended to ensure its safety and longevity. However, if you plan to use the jam within 2 weeks, you can simply store it in the refrigerator in an airtight container.
- Can I use a sugar substitute in this recipe?
- While you can experiment with sugar substitutes, keep in mind that they may affect the texture and flavor of the jam. Some sugar substitutes do not caramelize or thicken in the same way as granulated sugar, so you may need to adjust the recipe accordingly.
- What other fruits can I combine with jalapeños for a similar jam?
- There are many other fruits that pair well with jalapeños. Some popular options include pineapple, mango, apricot, and strawberry. Experimenting with different combinations can lead to exciting and delicious new flavors.
