One of my favorite things to do in summer with my favorite fruit is make a quick and easy jam. Jam making reminds me of summers with my mom canning various things like grape jelly, tangy tomato sauce and pepper jam. Many of my friends don’t believe how amazing the fiery bite of a sweet pepper jam can be, but once they try it they constantly come back for me… and beg for the recipe. This Peach Jalapeño Jam is no exception!

Peach Jalapeno Jam


Ingredients
- 3 pounds Harry & David Oregold Peaches, peeled and sliced
- 1 jalapeno, seeded and minced
- 1 cup granulated sugar
- 1/4 cup water
Directions
- Combine the peaches and jalapeño in a large saucepan
- Stir in the sugar and water
- Bring the mixture to a boil over medium-high heat, then turn to a simmer
- Allow the peaches to simmer for 40-45 minutes, stirring constantly, until the mixture begins to break down
- Use a potato masher to break up the larger pieces, if necessary
- When the peaches begin to thicken and the consistency of a loose jam, remove from the heat
- Allow the jam to cool for 15-20 minutes before transferring to 2 pint jars and sealing with a lid
- Store in the refrigerator for up to 2 weeks
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