Spicy Peach Jam is one of those treats that you love finding during an inspirational review of your refrigerator contents. It works for so many dishes! I have made a bunch of it this summer and am planning to use it in my dishes during the Fall.
However, you do need to seize this moment when fresh peaches are in season so you can make Spicy Peach Jam. Summertime is your target zone, so buy a bunch of peaches and roll up your sleeves!
Peeling peaches may seem like a hassle, but if you blanch the peaches for 30-60 seconds, the peels will slip right off. This ONLY works for ripe peaches, however. You will have to use a peeler with green or underripe peaches.
Also, peach varieties are either freestone or cling, and both types work for this jam recipe. Whatever variety you find, you need to remove the peach pit before chopping and cooking.
If you have never made peach jam before, you may be surprised how easy it is. The most challenging part is the fruit prep and chopping. So much chopping! But once it is done, Your cooking time (once the jam simmers) is no more than 2 minutes. That is it!
Favorite Ways to enjoy Spicy Peach Jam
My very favorite way to enjoy this jam is over toasted fresh bread and goat cheese. I love the sweet, hot, and savory flavors paired with the crisp texture of the toast. My next favorite combo is a peanut butter and Spicy Peach Jam sandwich. This sandwich is super addictive. Who needs old-fashioned grape jelly with you have spicy jam?!
Spicy Peach Jam could also be incorporated into a glaze for grilled chicken or roasted pork. Did I mention it makes a great housewarming gift? I would definitely invite you back if you brought me some!
Spicy Peach Jam is an excellent appetizer
- Prep Time: 20 minutes
- Cook Time: 1 minute
- Total Time: 21 minutes
- Yield: 8 half pints 1x
4 cups peeled and chopped peaches (672g)
1 fresh red bell pepper, seeded & finely chopped
3 fresh green jalapeños*, seeded & finely chopped
1/2 tsp. grated lemon rind (2g)
2 tbsp. apple cider vinegar (30ml)
3 fl. oz liquid pectin (1 packet/88ml)
5 cups white sugar (1kg)
Combine prepared peaches along with peppers, lemon rind, vinegar and pectin in a large, non-reactive Dutch oven or stew pot. Stir to combine well. Place on the stove and bring to a simmer over high heat. Stir until the mixture comes to a full boil. Stir in sugar and return to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Skim off foam with a spoon.* Pour into clean warm, sterilized jars, filling to within 1/4-inch of rim.
*Make sure to use fresh jalapeños. For even spicier jam, leave in the jalapeño seeds. For the spiciest jam, use fresh chile serrano, either seeded or with seeds. Super hot!
**Foam naturally forms on the top surface of any home-made jam or jelly. Whatever you skim off is certainly edible and is a delightful taster for anyone snooping around your kitchen.