Peach Jalapeño Jam
Add a little sweet heat to your breakfast with a dollop or peach jalapeno jam on your morning toast or bagel.
Servings 4 pints
- 4 cups peeled sliced peaches
- 3 jalapeño peppers seeds and ribs, more if more heat is desired
- ¼ cup bottled lemon juice
- ⅔ cup water
- 4 tablespoons powdered low or no-sugar needed pectin
- 4 cups granulated sugar
- 4 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 hot jars leaving ¼ inch headspace.
Wipe the rim of the jar with a clean, damp rag. Center the lid on jar. Carefully screw on the band until fit is fingertip tight.
Store cooled jam in the refridgerator for up to three months.
You can also process the jars using the water bath method for 10 minutes. Remove jars and allow to cool. Once the jars cool, the vacuum seal will form and you will hear the lids “ping” once the seal is complete. Check the lids after 24 hours to make sure the lids do not flex up and down when the center is pressed. Store any jars that do no seal in the refrigerator.
Serving: 1tablespoons | Calories: 40kcal | Carbohydrates: 11g | Sugar: 11g | Vitamin C: 1.7mg