top of page

Peach Jalapeño Jam


From the April/May 2014 issue of Eat Drink Mississippi

4 cups peeled, sliced peaches

3-6 jalapeño peppers, seeded

1/4 cup bottled lemon juice

2/3 cup water

4 tablespoons powdered low or no-sugar needed pectin

4 cups granulated sugar

Place peach slices and peppers in the bowl of a food processor and pulse until peaches reach your desired consistency (depends on if you like big chunks or little chunks of peaches in your jam).


Combine mixture with lemon juice, water, and pectin in a large saucepan. Bring mixture to a hard rolling boil.

Stir in sugar. Return to a boil and continue to boil for 1-2 minutes, stirring frequently, until jam reaches desired consistency. Jam will continue to thicken as it cools.

Remove pan from heat. Skim off any foam that has formed on the surface.


Allow jam to cool completely. Store any remaining preserves in an airtight container in the refrigerator for up

to one month.


Makes 8 cups.

bottom of page