Peach Jalapeno Jam (Small Batch Canning Recipe)
A bright, small-batch peach jalapeño jam that hits sweet first, then finishes with a gentle, garden-fresh heat. Juicy summer peaches are cooked with lemon, a touch of water, and powdered pectin, then balanced with diced jalapeños for a glossy, spoonable jam that’s just as happy over cream cheese and crackers as it is brushed on grilled pork or tucked into a melty sandwich. Quick to make, easy to can, and sized perfectly for gifting (four half-pints).
Ingredients
- 6 cups ripe peaches peeled and diced (about 4 cups)
- ⅓ cup jalapeño peppers (more if you want it extra spicy) finely diced (cup jalapeño peppers)
- ¼ cup lemon juice
- ½ cup water
- 4 tablespoons powdered pectin
- 3 cups granulated sugar
- ½ teaspoon lemon zest for brightness optional
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!
- Combine: 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.
- Mash Fruit: 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.)
- Add Pectin: Stir in the powdered pectin and bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add the sugar: 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: Test the finished jam on a frozen plate to check for set. If it wrinkles when pushed, it’s ready.
- Place in jars: 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).
- Let cool: Remove jars using canning tongs and set on a towel. Cool completely at room temperature. You’ll hear that satisfying “ping” as they seal!
Notes
Ripeness sweet spot: Use peaches that yield slightly to the touch—too firm and you’ll miss flavor; too soft and you’ll need a longer cook (risking a darker jam). If they’re extra ripe, reduce the initial water by 1–2 tablespoons.
Heat control, seed by seed: The membranes and seeds carry most of the fire. For mild heat remove both; for medium keep membranes only; for hot keep some seeds in a cheesecloth sachet during the boil, then pull before jarring.
Color guard: A ¼ teaspoon of lemon zest (or a few drops of lemon juice at the end) brightens flavor and helps keep that sunny peach color.
Texture tweak: For a jammy-but-chunky bite, mash half the peaches before cooking and add the remaining diced peaches after pectin, right before the hard boil.
Nutrition
Calories: 182kcalCarbohydrates: 47gProtein: 1gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 16mgPotassium: 80mgFiber: 1gSugar: 42gVitamin A: 209IUVitamin C: 6mgCalcium: 4mgIron: 0.3mg
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