Peach Jalapeño Jam (Sweet, Spicy & Addictive!)

Description

Sweet peaches and spicy jalapeños come together in this vibrant, sweet-heat jam. It’s incredible on chicken, pork, crackers, or warm Homemade Italian Bread.

Recipe Card

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: About 3 cups

Ingredients

• 4 cups diced peaches

• 1–2 jalapeños, seeded & finely diced

• 2 cups sugar

• 2 tablespoons lemon juice

• Pinch of salt

Instructions

1. Combine ingredients

Add peaches, jalapeños, sugar, lemon juice, and salt to a saucepan.

2. Cook

Bring to a boil, then simmer 18–20 minutes until glossy and thickened.

3. Adjust spice

Add more jalapeño if you want more heat.

4. Cool & store

Refrigerate up to 2–3 weeks.

Conclusion

This sweet-and-spicy Peach Jalapeño Jam brings big flavor to charcuterie boards, grilled meats, and crackers. Try it with Neiman Marcus Chicken Casserole or as a glaze for roasted veggies.

FAQ

Q: What are the best peaches for homemade peach jam?

A: Freestone peaches are ideal because they’re naturally sweet and easy to pit. Yellow peaches give the brightest color, while white peaches create a softer, lighter jam.

Q: Do I need to peel the peaches?

A: Yes. Peach skin can be tough and slightly bitter in jam. The easiest method is to blanch peaches in boiling water for 30 seconds, then transfer to ice water — the skins slip right off.

Q: My peach jam turned out runny — how can I fix it?

A: Return it to the pot and simmer longer until it thickens. You can also add ½–1 tablespoon of lemon juice to help activate natural pectin.

Q: Can I add other flavors to peach jam?

A: Absolutely! Popular additions include vanilla, cinnamon, ginger, bourbon, and lemon zest. Just add them during the simmering stage so the flavors meld.

Q: Why does peach jam sometimes look cloudy?

A: This can happen from foam or from not skimming during cooking. It’s totally safe to eat and doesn’t affect flavor — just appearance.

Q: Can I use canned or frozen peaches instead of fresh?

A: Yes. Frozen peaches work great—just thaw and drain first. Canned peaches will work in a pinch, but may result in a softer, sweeter jam.

Q: How long does peach jam last?

A: In the refrigerator, up to 3 weeks. Frozen, up to 8 months. Water-bath canned peach jam can last up to 1 year when stored properly.

Q: What’s the best way to thicken peach jam without pectin?

A: Cut the peaches into small pieces, simmer longer to reduce moisture, and add lemon juice. Peach skins naturally contain pectin, so a few strips simmered in the pot (then removed) also help with thickening.