When you’re sitting in an abundance of peaches, and the jalapeños are right outside in the garden, you start thinking of all sorts of great ideas for them. This jam is perfect with its kick of heat and the sweetness of the peaches.
- 3 lbs (about 7-8) very ripe peaches, peeled, pitted, and roughly chopped (you should have about 8 cups of fruit)
- 3 TBSP fresh lemon juice
- 1 TBSP apple cider vinegar
- 5 cups sugar* (see below, for Ringo En Orchard peaches you can halve this amount)
- ½ tsp. Lemon zest
- ½ tsp. Freshly grated ginger
- 3 TBSP (half a 1.75oz packet) powdered pectin
- 3 jalapeno peppers**
- Before you begin, place a small plate or saucer in the freezer so you can check the jam’s consistency towards the end of cooking.
- (Optional), if you plan on canning your jam, bring a large stock pot of water to a boil and cook your (clean and empty) jars and lids to sterilize them. Using canning tongs, remove the jars to a clean dish towel to dry. Keep the stock pot of water at the ready for sealing the jars later.
- To peel the peaches, blanch quickly in boiling water (thirty seconds should do), then transfer to a bowl of cool water. This will help the skins slide off easily using just your hands. One peeled, remove the pits and roughly chop the peaches. Place in a large pot or enameled dutch oven (stay away from bare cast iron or aluminum, as the acidity of the jam can react with the metal).
- To the pot with the peaches, add the sugar, 2 TBSP lemon juice, cider vinegar, lemon zest, ginger, and pectin. Stir to combine, and let sit for 10-15 minutes to macerate.
- Meanwhile, prep your jalapenos. Remove the stems, and cut the peppers in half lengthwise. If you want a spicy jam, leave all of the seeds and veins in the peppers. For a milder jam, remove some or all of the seeds and veins by scooping them out with a spoon. (See recipe notes for more details.)
- Add the peppers to the bowl of your food processor, and pulse until very finely chopped, scraping down the sides if needed.
- Add the chopped peppers to the pot with the rest of the ingredients, and place over high heat. As the mixture heats up, gently break up the peaches with a potato masher or fork. (If you prefer a smoother jam, use an immersion blender to puree the mixture BEFORE turning on the heat.)
- Bring the mixture to a full boil, and let cook for 5-10 minutes, stirring occasionally to keep the bottom from scorching. As the mixture boils, skim off any foam that appears on the surface.
- To test the jam, spoon a small amount onto the saucer that’s been chilling in the freezer. This will give you an idea of how thick the jam will be once it’s cooled. If the jam sets up to your liking, it’s done. If it’s too loose, cook a few minutes longer and test again. (Once the jam has cooled on the plate, this is the perfect opportunity to give it a taste. Keep in mind that the jam will taste significantly spicier while it’s fresh than it will the next day. If you’re worried that it is still going to be too spicy, or if it isn’t sweet enough, you can add an additional ½ cup of sugar and cook until completely dissolved.)
- Once the jam starts to set up to your liking, remove it from the heat and stir in the remaining TBSP of lemon juice.
- Carefully ladle the hot jam into your clean jars (a canning funnel is a big help, if you have one) leaving about ½ inch of head room in each jar. Once the jars are filled, wipe the rims with a damp towel to ensure a clean seal, and screw on the lids.
- (Optional) if you want to preserve your jam, return the sealed jars to the stock pot of boiling water, lowering them in carefully with canning tongs, and making sure the water is deep enough to cover the jars completely. Cover the pot with a lid and let the jars process in the water bath for 6-8 minutes. Remove the jars and set them carefully onto a clean kitchen towel. Let sit at room temperature, undisturbed, until completely cool. If you’re using ball jars, the metal lids should make a “pop” or “ting” sound as they cool, and the bump in the center of the lids should no longer flex when pushed down on, letting you know the jars have properly sealed. If any jars don’t seal completely, store these in the fridge and use within a couple months. Jars that are properly sealed can be kept in a cool dark place for up to a year.
This recipe is ENTIRELY from Willow at ww.willcookforfriends.com …. I didn’t change a thing, and it was perfect. Willow notes that her peaches are not necessarily that sweet, but living here in the Okanagan Valley, and at Ringo En Orchard, our peaches are THE BEST, so I reduced the sugar (according to her suggestion) to 2 1/2 cups sugar. That was perfect …. the trick is to taste your peaches!
*Living here in the midwest, the sweetest peaches I can come by still pale in comparison to true southern, tree-ripened peaches. If your fruit are especially sweet, you can feel free to start with less sugar, and add more to taste. (Keep in mind that if you plan on canning your jam, less sugar means a shorter shelf life.)
**The heat of a hot pepper is contained (mostly) in the seeds and veins. To control how spicy your jam is, you can leave these in (hot!), or remove some or all of them (mild). I found I really liked the level of heat from de-seeding one of the peppers, while leaving the other two. If you aren’t sure how much heat you want, I suggest de-seeding all but one of the peppers, and adjust from there with future batches to find what you like best. (And of course, if you just want some good ol’ fashioned peach jam, you can leave the jalapenos out all together. Ain’t nothing wrong with that!)
Keep in mind that the jam will mellow considerably over the first 24-48 hours after being made, so don’t worry if it seems spicier than you want at first. When I first tasted my batch, it was waaaay spicier than I wanted. The next day? Perfection!