Jalapeno peach jam recipe

Pinterest LinkedIn Tumblr +

This peach jam is the right amount of spice you need to liven up your morning breakfast routine. You can add it to toast, cream of wheat, oatmeal, a muffin, and so much more.

  • Yield: 6 ½ pints


  • 8–9 ripe peaches, peeled, pitted, and roughly chopped
  • 2 jalapeño peppers, finely chopped or sliced
  • 3 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 5 cups sugar
  • ½ teaspoon lemon zest
  • ½ teaspoon grated ginger
  • 3 tablespoons powdered pectin
How to Make It
  1. Add all ingredients to your pot. Press the Sauté button and allow mixture to boil.
  2. As the ingredients heat up, gently mash the peaches with a potato masher. Of course, if you want a smoother consistency, you can use an immersion blender. Press the Cancel button and wait 5 minutes.
  3. Press the Steam button and bring your jam to a boil for about 8–12 minutes. Stir very often so it doesn’t burn the bottom of your pot. If you want it a little thicker, continue to boil.
  4. Press Cancel once you have your desired consistency. Pour contents into your favorite canning jars.

Comments are closed.