A sweet and spicy jam that has many uses such as a sandwich spread, baked brie, meatballs, grilled pork, chicken wings, and more! A favorite!
Course Canning
Cuisine American
Keyword jam, peach, pectin
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 51/2 Pint Jars
Calories 19kcal
Ingredients
4c.fresh or frozen peachespeeled and chopped fine
1medium red bell pepperchopped
3medium jalapenoschopped (see note on seeds)
2oz.powdered pectin
2tbsp.lemon juicebottled
1/2tsp.buttersalted
5c.granulated sugar
Instructions
Place the peaches in a 6-quart saucepan and begin to heat slowly.
Stir in the peppers, pectin, and lemon juice.
Add butter to reduce foaming.
Heat the mixture to a full rolling boil.
Stir in the sugar. Return the mixture to a full rolling boil, stirring constantly.
Boil for exactly 1 minute, stirring constantly.
Remove the saucepan from the heat.
Skim off any foam with a metal spoon and ladle jam into prepared jars.
Process in a water bath canner.
Notes
I generally keep the seeds from at least 1 jalapeno to give the jam a little more kick but adjust according to your preference and the spice level of your jalapenos.