Gettin' fresh … in Northern Nevada

Jalapeno Peach Jam

Peaches, peaches, peaches!   I canned a couple of jars last week and I have frozen several bags to make pies or cobblers with later in the year.   But, I was running out of creative ideas for saving these yummy treats until I saw someone post a jalapeno peach recipe the other day.  Of course, I lost track of that website and have no idea where to find it now.   So, I’m going out on my own.

This is my first attempt at any jelly or jam.   Ever.  Believe it or not, I followed the instructions for canning on this one!

The only thing that I did to modify the recipe at all was add four or five cleaned and seeded jalapeno peppers very finely chopped.   I also blanched the peaches quickly to peel the skins off easier.

I have a feeling that this sweet and spicy mix is going to be FANTASTIC.

Here’s the rundown for instructions, they are the same ones that come in the box of fruit pectin that I bought at the store:

4 cups prepared fruit (buy about 3 lb. fully ripe fresh peaches)
4 or 5 cleaned and seeded jalapenos
1/4 cup fresh lemon juice
1 box MCP Pectin
1/4 tsp. butter or margarine
6 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain well before filling.

PEEL and pit peaches.  Finely chop or grind fruit.  Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.  Stir in lemon juice.

STIR pectin into prepared fruit in saucepot.  Add butter to reduce foaming.  Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.  Stir in sugar.  Return to full rolling boil and boil exactly 4 min., stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with 2-piece lids.  Screw bands tightly.  Place jars on elevated rack in canner.  Lower rack into canner.  (Water must cover jars by 1 to 2 inches.  Add boiling water, if necessary.)  Cover; bring water to gentle boil. Process 10 min.  Remove jars and place upright on towel to cool completely.  After jars cool, check seals by pressing middle of lid with finger.  (If lid springs back, lid is not sealed and refrigeration is necessary.)

To get exact level cup measures of sugar, spoon sugar into dry measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.  At altitudes above 1,000 feet, increase processing time as indicated:  1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.
My advice if you decide to start canning or making your own jams:
  • You will need more jars that you think you do.   Buy extra lids.
  • You will need the huge canner pot.   And, you will still use every pot you own for boiling everything else.
  • Allow for tons of time.   This is an endeavour.
  • Clean, clean, clean!   The jars must be clean.
  • Follow the instructions.
I went for a pretty chunky style of jam and am going try this out as a sauce over either grilled chicken or pork.  YUM!
UPDATE:   This post has been featured on Punk Domestics!   I am so proud!

19 responses

  1. AJG

    Jalapeño makes everything better!

    October 1, 2012 at 4:00 pm

  2. ohhhh yummy – you know who makes a killer Jam is Lezah, this jalepeno raspberry stuff and it is so addicting. and I LOVE love love anything PEACH so your jam sounds super good too… mouth is watering!!!!!!!!
    I have only canned one thing in my life and that was salsa with Lezah last summer and she makes it look so easy…..

    October 1, 2012 at 9:43 pm

    • I’m pretty sure that EVERYTHING Lezah makes is good. 🙂 I’m not even close to competing in that league!

      October 1, 2012 at 10:42 pm

  3. What an interesting combo of flavors!

    October 2, 2012 at 3:55 am

  4. Jalapeño and peaches sound like a fabulous combination!

    October 2, 2012 at 5:26 am

    • It smelled awesome when I was cooking it and, of course, I had to ‘sample’ some before it went in the jars. YUM

      October 2, 2012 at 3:00 pm

  5. Yum! This sounds like the perfect condiment for grilled meat 🙂

    Thanks for sharing!

    October 2, 2012 at 6:58 am

  6. Oh yea this does sound good for meat. Also to put over cream cheese on crackers.. sounds weird but good! Also this is so beautiful to look at 🙂

    October 2, 2012 at 5:10 pm

    • Cream cheese and crackers would probably be great! We do a shrimp/salsa/cream cheese thing that is surprisingly good.

      October 2, 2012 at 9:06 pm

  7. the sweet & spicy is such a good combination! I made peach jalapeno and ginger lemon basil peach preserves this year – first time for both – not sure which one I love the most SO GOOD!!!

    October 4, 2012 at 6:46 pm

  8. Jen

    This sounds delicious, thank you for sharing the recipe!

    October 4, 2012 at 7:47 pm

  9. I’ve made Peach and also Plum with Jalapeno, both are wonderfully addictive! Love your recipe here. Good luck with canning jams……….it’s also addictive 🙂

    October 5, 2012 at 6:26 pm

    • Thanks. I got another big box of fruit from the CSA this week so … we’ll see what happens …

      October 6, 2012 at 11:02 am

  10. Made this today, it is the best And my first time canning. I just wondering my lids made popping noises when removing from the last stage is this normal.

    August 27, 2015 at 11:46 am

    • Yes — that “POP” was the seal. You did it right! 🙂

      September 3, 2015 at 11:35 am

  11. Amy Walker

    Just made this and oh, so yummy right out of the pan. Set up nicely too!

    September 10, 2017 at 2:15 pm

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