Spicy And Sweet Canned Peach Jalapeno Jam Recipe
There’s something truly special about the first harvest from a tree you planted with hope in your heart and dirt under your nails. This year, after three years of waiting, our Tennessee peach tree has finally gifted us with her juicy peaches—and I knew exactly what to do with them: make a Peach Jalapeno Jam (Small Batch Canning Recipe). This homemade jam is the perfect balance of sweet and heat, and it’s my go-to for summer canning. Whether you’re slathering it over cream cheese, brushing it on pork chops, or just tucking away a few jars in your pantry, this easy recipe is a great way to celebrate peach season with a spicy twist.
Why You’ll Love This Peach Jalapeño Jam
- Fresh peaches + jalapeños = a sweet and spicy jam with the perfect balance.
- This small batch makes just enough to enjoy and share—no need to break out the industrial canning setup!
- It’s versatile: pair it with savory dishes, cheese boards, or swirl it into peach cobbler for a little kick.
- This jam is made with powdered pectin, plenty of sugar, and bright lemon juice for that essential citrus lift and canning safety.
- Whether you’re using a potato masher, immersion blender, or a food processor, the texture is easy to control.
📌 Be sure to scroll to the bottom for the printable recipe card.
The Many Delicious Ways to Enjoy Peach Jalapeño Jam
There’s no shortage of delicious ways to use this homemade peach pepper jam. Here are some of our favorites:
- Spoon over softened cream cheese and serve with crackers for the perfect porch snack.
- Brush over grilled pork chops or chicken as a last-minute glaze.
- Stir into peach pie or peach cobbler filling for a twist on classic desserts.
- Dollop on a warm buttermilk biscuit (link to your Homemade Biscuit post here).
- Add to sandwiches with roast turkey or ham for a bit of spicy condiment magic.
- Serve with sharp cheddar on a cheese board, or mix into vinaigrettes for a salad dressing with a touch of heat.
Peach Jalapeno Jam (Small Batch Canning Recipe)
Ingredients
- 6 ripe peaches peeled and diced (about 4 cups)
- 2 jalapeño peppers finely diced (cup jalapeño peppers)
- ¼ cup lemon juice
- ½ cup water
- 4 tablespoons powdered pectin
- 3 cups granulated sugar
- 4 clean jars 8-ounce jars preferred, sanitized
- Optional: ½ tsp lemon zest for brightness
Instructions
- Prepare your canning setup: Fill a large pot of water for a boiling water bath and place your half pints or 8-ounce jars inside to preheat. Don’t forget your canning tongs!
- In a separate large pot, combine the peach mixture (diced peaches, chopped peppers, lemon juice, and water). Bring to medium heat and simmer for 5–10 minutes, stirring occasionally.
- Use a potato masher or immersion blender to break down the fruit to your desired consistency. (You can also use a food processor before heating if you prefer a smoother texture.)
- Stir in the powdered pectin and bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add the cup of sugar (3 cups total) all at once, stirring until dissolved. Return to a full boil and let it bubble hard for 1–2 minutes to reach a thicker consistency. Don’t walk away—it needs to be vigorously boiling.
- Test the finished jam on a frozen plate to check for set. If it wrinkles when pushed, it’s ready.
- Ladle hot jam into clean jars, leaving ¼” headspace. Wipe rims, add lids and rings, and process in a boiling water bath for 10 minutes (adjust for altitude).
- Remove jars using canning tongs and set on a towel. Let cool completely at room temperature. You’ll hear that satisfying “ping” as they seal!
FAQ
Can I use frozen peaches?
Yes, just thaw and drain before using.
How long does it last?
Stored in a cool dark place, sealed jars are shelf-stable up to a year. Open jars should be refrigerated and used within 3 weeks.
Can I skip the pectin?
Not for this recipe! This uses powdered pectin to ensure set in a smaller batch. You’d need a different method (and more sugar or cook time) to omit it.
Do I need to peel the peaches?
I recommend it for a smoother jam. Use an ice bath after boiling to slip the skins off easily.
What if I want it hotter?
Use an extra pepper or add a pinch of cayenne. Just be sure to wear gloves when handling hot peppers!
Can I reuse old lids?
Nope. Always use new lids for safe canning and proper sealing.
Thanks for Stopping by the Farmhouse Kitchen
There’s something magical about making delicious jams from your own backyard harvest. Every spoonful of this Peach Jalapeño Jam is a taste of our Tennessee summer—sun-ripened fruit, a little jalapeño sass, and a lot of love. It’s the kind of homemade jam you reach for when you want a flavor that feels both familiar and exciting.
Next time you’ve got a lot of peaches on hand, I hope you’ll try this Peach Jalapeño Jam (Small Batch Canning Recipe). Whether you’re stocking your pantry or sharing a jar with a friend, it’s always worth the effort.
Let me know how it turns out and tag me over on Instagram so I can see your pretty jars lined up. I’m always inspired by what you’re making!
You might also love:
Traditional Canned Salsa Recipe
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
