Craving something that tickles your taste buds with a perfect balance of sweet and spicy? This peach pepper jam is your ticket to flavor town. Combine the juiciness of peaches with the kick of peppers for a jam that’s anything but ordinary.
Why This Recipe Works
- The natural sweetness of peaches pairs beautifully with the heat from the peppers, creating a complex flavor profile.
- It’s incredibly versatile—use it as a glaze, spread, or even a cocktail mixer.
- Homemade jam means no preservatives, just pure, fresh ingredients.
- It’s a great way to preserve summer peaches for year-round enjoyment.
- The recipe is straightforward, making it accessible for beginners and pros alike.
Ingredients
- 4 cups peeled, pitted, and chopped peaches
- 1 cup finely chopped red bell pepper
- 1/4 cup finely chopped jalapeño pepper (seeds removed for less heat)
- 1 package (1.75 oz) powdered fruit pectin
- 5 cups granulated sugar
- 1/4 cup lemon juice
Equipment Needed
- Large saucepan
- Wooden spoon
- Canning jars with lids
- Jar lifter
- Water bath canner (optional for preserving)
Instructions
Prepare Your Peaches and Peppers
Start by washing, peeling, and chopping your peaches into small pieces. For the peppers, remove the seeds and membranes unless you’re after extra heat. Finely chop the bell and jalapeño peppers to ensure they distribute evenly throughout the jam.
Combine Ingredients in a Large Saucepan
In your large saucepan, mix the peaches, peppers, lemon juice, and pectin. Stir well to combine. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking.
Add Sugar and Boil
Once boiling, add the sugar all at once. Return the mixture to a full rolling boil, stirring continuously. Boil for exactly 1 minute—this is crucial for the jam to set properly.
Test for Doneness
To check if your jam is ready, place a small amount on a chilled spoon. If it thickens as it cools, it’s done. If not, boil for another minute and test again.
Can or Jar Your Jam
Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process in a water bath canner for 10 minutes if preserving. Otherwise, let cool and refrigerate.
Tips and Tricks
For those looking to elevate their peach pepper jam, consider roasting the peaches and peppers before adding them to the saucepan. This deepens the flavors and adds a smoky note. If you’re nervous about the heat level, start with half the amount of jalapeño and adjust to taste. Always use ripe, in-season peaches for the best flavor. And remember, patience is key—let the jam cool completely before judging its consistency.
Recipe Variations
- Swap jalapeños for habaneros for an extra spicy kick.
- Add a cinnamon stick or vanilla bean to the mixture while cooking for a warm, aromatic twist.
- Use nectarines or apricots instead of peaches for a different fruit profile.
- Incorporate a splash of bourbon or rum for an adult version of the jam.
- Mix in some fresh basil or mint for a herbal note.
Frequently Asked Questions
Can I use frozen peaches?
Absolutely! Frozen peaches work just as well as fresh. Just make sure to thaw and drain them before use to avoid excess water in your jam.
How long does the jam last?
If properly canned, the jam can last up to a year in a cool, dark place. Once opened, keep it refrigerated and use within a month.
Can I reduce the sugar?
Reducing sugar can affect the jam’s ability to set and its shelf life. If you’re looking for a less sweet option, consider using a low-sugar pectin.
Summary
This peach pepper jam is a delightful blend of sweet and spicy, perfect for elevating your meals or gifting to friends. With simple ingredients and easy steps, it’s a must-try for any home cook.