Sweet and Spicy Peach Jalapeno Jam Recipe

This Sweet & Spicy Jalapeño Peach Jam is a perfect blend of fruity sweetness and bold heat, making it far more versatile than your average preserve. With juicy ripe peaches, zesty lemon, fresh ginger, and just enough jalapeño to add a kick, this jam elevates everything from a morning slice of toast to grilled meats or a cheese board centerpiece.

Why You’ll Love This Recipe

• Unique flavor combo: Balances sweet, spicy, and tart for a jam that’s both exciting and addictively good.

• Versatile use: Pairs beautifully with cheeses, grilled meats, sandwiches, or even stirred into cocktails.

• Preserves seasonal produce: A great way to use ripe peaches before summer ends.

• Customizable heat: You control the spiciness by adjusting how much of the jalapeño seeds and membranes you use.

• Perfect for gifting: Makes 8 jars, ideal for holiday gifts, host offerings, or sharing with friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Very ripe peaches

• Fresh lemon juice

• Apple cider vinegar

• Granulated sugar

• Lemon zest

• Freshly grated ginger

• Powdered pectin

• Jalapeño peppers

Directions

1. Prep your tools

   • Place a small plate or saucer in the freezer to test jam consistency later.

   • If canning, sterilize 8 (8 oz) jars and lids by boiling them for a few minutes. Set aside to dry on a clean towel.

2. Prepare the peaches

   • Blanch peaches in boiling water for 30 seconds, then transfer to ice water. Slip off the skins.

   • Remove pits and roughly chop the fruit. You should end up with about 8 cups of chopped peaches.

   • Add the peaches to a large pot or enameled Dutch oven.

3. Combine ingredients

   • Stir in sugar, 2 tablespoons lemon juice, apple cider vinegar, lemon zest, ginger, and powdered pectin.

   • Let sit for 10–15 minutes to macerate.

4. Prep the jalapeños

   • Remove stems and slice jalapeños in half lengthwise.

   • For a spicy jam, leave seeds and veins. For mild heat, remove them.

   • Pulse in a food processor until finely chopped, then add to the pot.

5. Cook the jam

   • Heat the mixture over high heat, mashing the peaches with a potato masher as it cooks.

   • Bring to a full boil and cook for 5–10 minutes, stirring occasionally and skimming off any foam.

6. Check the consistency

   • Spoon a small amount onto the cold plate from the freezer. If it thickens and holds its shape after cooling, it’s done. If not, cook a few more minutes and test again.

7. Finish and jar

   • Once thickened, stir in the remaining tablespoon of lemon juice.

   • Ladle hot jam into sterilized jars, leaving ½ inch of headspace. Wipe rims clean and screw on lids.

8. Optional canning process

   • Submerge jars in a boiling water bath for 6–8 minutes.

   • Remove and let cool on a towel. You should hear a pop when sealed. Any unsealed jars should be refrigerated and used within a couple months.

Servings and timing

Yield: 8 jars (8 oz. each)
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Milder version: Use fewer jalapeños or remove all seeds and membranes.

• Extra spicy: Add an extra jalapeño or use serrano peppers instead.

• No ginger: Skip it if you’re not a fan. The jam will still taste fantastic.

• Bell pepper color boost: Add diced red or yellow bell peppers for extra color and sweetness.

• Low-sugar option: Reduce sugar slightly if your peaches are very sweet, but note this shortens shelf life.

• Without pectin: You can cook the jam longer to reduce and thicken naturally, but you’ll get a smaller yield.

Storage/Reheating

• Refrigerator: Keep opened jars in the fridge for up to 3 weeks.

• Freezer: Freeze cooled jam in jars with proper headspace for expansion. Use within 6 months.

• Pantry (if canned): Properly sealed jars can be stored in a cool, dark place for up to 12 months.

• Reheating for glaze: Gently warm jam in a saucepan or microwave to use as a glaze for meats.

FAQs

Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well. Thaw and drain them first. You can leave the skins on, though the texture may be a bit different.

How spicy is the jam with all seeds included?

With seeds and veins intact, the heat is moderate to bold. For a milder jam, remove some or all seeds.

Can I make this jam without pectin?

Yes, but you’ll need to cook it longer to achieve a thick consistency, which may reduce yield and deepen the flavor.

What kind of pectin should I use?

This recipe uses powdered pectin. If substituting with liquid pectin, adjust the cooking process per the package instructions.

Can I freeze this jam instead of canning it?

Absolutely. Just make sure to leave enough headspace in jars for expansion. Use within 6 months.

Can I reduce the sugar?

You can, especially if using very sweet peaches. However, lower sugar can affect the set and reduce shelf life.

Will the jam get spicier as it sits?

No. In fact, the heat mellows out after 24–48 hours, so don’t panic if it seems too spicy when first made.

Can I use this as a meat glaze?

Yes, it’s excellent brushed onto grilled chicken, pork, or even salmon for a sweet-spicy finish.

What’s the best way to serve this jam?

Spread over cream cheese on crackers, in grilled cheese sandwiches, with eggs, or paired with sharp cheeses.

How do I know if my jars sealed properly?

The center of the lid should not flex up and down. You may also hear a “pop” as they cool—an indication of a proper seal.

Conclusion

This Sweet & Spicy Jalapeño Peach Jam is a delightful twist on traditional fruit preserves, offering a bold flavor profile that’s as exciting as it is versatile. Whether you’re slathering it on toast, glazing grilled meats, or pairing it with cheese, this jam delivers big flavor with just the right amount of heat. It’s a must-make before summer peaches disappear—so grab those ripe fruits and make a batch to enjoy all year round.