3jalapeño peppersseeds and ribs, more if more heat is desired
¼cupbottled lemon juice
⅔cupwater
4tablespoonspowdered low or no-sugar needed pectin
4cupsgranulated sugar
4cleaned and sanitized pint mason jarsor 7-8 half pint jars, with lids and bands
Instructions
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 the puree with lemon juice, water, and pectin. Bring the 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 the jam reaches your 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.
Notes
Store cooled jam in the refrigerator for up to three months.This jam can also be frozen. I recommend storing the jam in freezer safe plastic containers rather than glass, since freezing can cause the glass to shatter. Be sure to leave about a 1/2 inch gap between the jam and the lid to allow for expansion during freezing. Jam can be frozen for up to one year. Allow it to thaw completely before use, then give it a stir before using. 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 not seal in the refrigerator.