Peach Jalapeño Jam
Peach jalapeño jam is a sweet and spicy jam made with yellow peaches and fresh green jalapeños, set with powdered pectin. The recipe comes from Colorado State University Extension and is made for water bath canning.
Servings: 72 servings, makes 4 to 5 half-pint jars
Equipment
- Rubber or Nitrile Gloves
- Potato Masher
- Canning Jars, Lids and Bands
Ingredients
- 3 cups crushed peaches yellow-fleshed, peeled and pitted, see notes
- 1/2 cup jalapeño peppers stemmed, seeded, and finely chopped
- 1 cup water
- 3/4 cup cider vinegar 5% acidity
- 3/4 cup bottled lemon juice
- 1 box regular powdered pectin
- 4 cups sugar
Instructions
- Fill the water bath canner and start heating it with the jars inside before you begin cooking.
- Wearing gloves, stem the jalapeños, split them, scrape out the seeds and membranes, and chop them finely. Wash the cutting board and knife before moving on.
- Peel the peaches with a paring knife, or dip them in boiling water for about 1 minute and slip off the skins. Pit and chop them.
- Crush the peaches with a potato masher, leaving some texture.
- Combine the crushed peaches, jalapeños, water, cider vinegar, and lemon juice in a 5 to 6 quart pot.
- Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring often so the fruit doesn't scorch.
- Stir in the powdered pectin and bring back to a boil over high heat, stirring constantly.
- Add the sugar all at once and stir until it dissolves.
- Bring to a full rolling boil that doesn't stop when stirred, and boil hard for exactly 2 minutes, stirring constantly.
- Remove from the heat and skim off the foam.
- Ladle the hot jam into the warm jars, leaving 1/4 inch headspace. Remove air bubbles, wipe the rims, and apply the lids and bands fingertip tight.
- Process half pints or quarter pints in a boiling water bath canner for 10 minutes, adjusting for altitude (see notes).
- Turn off the heat and let the jars rest in the canner for 5 minutes, then lift them onto a towel.
- Cool undisturbed for 12 to 24 hours, then check the seals, remove the rings, and store in a cool, dark place.
Notes
Recipe source: Colorado State University Extension, Colorado Peaches fact sheet.
Yield: About 2 lbs of peaches, or 4 large, gives 3 cups crushed. The jalapeños come to about 1/4 lb, or 4 to 5 peppers. One batch fills 4 to 5 half pints.
Peaches: Yellow-fleshed only. White-fleshed peaches are lower in acid and are left out of tested peach canning recipes. Frozen yellow peaches work if they were peeled and pitted before freezing.
Peppers: Any pepper, hot or sweet, can replace the jalapeños at the same total amount. Never add more, since the amount is part of what makes this safe to water bath can. Wear gloves.
Acid: The cider vinegar and bottled lemon juice keep this jam safe to can. Use vinegar labeled 5% acidity and bottled lemon juice, at the full amount of each.
Pectin and sugar: Use one standard 1 3/4 oz box of regular powdered pectin. It needs the full amount of sugar to set, so this can't be made low sugar. For less sugar, use a recipe written for Pomona's pectin.
Set: The set comes from the timed boil. Missing a full rolling boil, or boiling well past 2 minutes, gives a loose jam. Give the jars 24 to 48 hours before judging.
Batch size: Don't double it. A doubled batch heats unevenly and often doesn't set.
Canning optional: Unprocessed jam keeps several weeks in the refrigerator, or up to 6 months frozen in straight-sided, freezer-safe jars with 1 inch headspace.
Altitude adjustments: Processing time for half pints and quarter pints in a water bath canner.
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Nutrition
Serving: 1Tbsp | Calories: 49kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 3mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.1mg