cups peeled sliced peaches jalapeño peppers seeds and ribs, more if more heat is desired cup bottled lemon juice cup water tablespoons powdered low or no-sugar needed pectin cups granulated sugar cleaned and sanitized pint mason jars or 7-8 half pint jars, with lids and bands
Place peach slices and peppers in the bowl of a food processor and pulse until peaches reach your desired consistency (depends on if you like big chunks or little chunks of peaches in your jam). Transfer the puree to a large saucepan.
Combine puree with lemon juice, water, and pectin. Bring mixture to a hard rolling boil over medium to medium-high heat. Stir in the sugar. Return to a boil and continue to boil for 1-2 minutes, stirring frequently, until jam reaches desired consistency. Remove the pan from heat. Skim off any foam from the surface if desired.
Ladle hot jam into warm jars leaving ¼ inch of headspace. Wipe the rim of the jar with a clean, damp rag.
Center the lid on the jar. Carefully screw on the band until it is fingertip tight. Store the cooled jam in the refrigerator for up to three months.
40 kcal per serving