Peach Jalapeño Jam
- 6 Pounds Fresh Peaches (about 15)
- 6 Fresh Jalapeños
- 6 Cups Sugar
- 1 Large Lemon, juice only
- 1 Tablespoon Butter
- 1 Package Pectin
- 12 8-ounce Canning Jars and Lids
Sweet Hill Country peaches with a peppery bite. What could be more Texas?
Prep Time: 30 min
Total Time: 1 hr 30 min
Yield: 12 8-ounce jars of jam
- Wash fruit and jalapeños well. Puree peaches in a food processor until slightly chunky. Some chunks are good. You don't want it completely smooth.
- Process the jalapeños separately until they are a very fine dice.
- Add peach puree and jalapeños to a large pot. Bring to a simmer, stirring regularly.
- Stir in sugar, lemon juice, and pectin. Continue to stir until everything is dissolved.
- Continue to let the jam simmer for another 15 minutes to thicken. Add a small amount of butter which will help prevent foaming. If any foam does come up though, try to scrape it off the jam.
- Boil your jars and lids for ten minutes to sterilize them. Once they are sterilized, use a funnel and ladle to fill each jar, leaving about 1/4 inch of room at the top of each jar.
- Wipe each jar clean and place a clean lid on it. Then screw on the band that holds the lid in place. Be careful. The jar will be very hot!
- Place all the jars in a boiling water bath for 15 minutes to process them. Make sure the simmering water covers the jars by at least an inch.
- Remove the jars and let them cool completely for 24 hours. At that point if there are any jars that aren't sealed well (if you can press down the center of the lid and it pops up) then put on a new lid and band and re-process the jar in boiling water.
- Store sealed jars in a cool dark place for up to a year.
Source: Taste For Adventure