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Peach Jalapeño Jam

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  • 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