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Jalapeno Peach Jam

Use some of those great peaches in the market right now to make a spicy jam that goes great on everything!

Wait, there's more! Read the blog post about this recipe.

Recipe by Macheesmo

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Prep Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 12 8 ounce jars of jam

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Ingredients

1Wash fruit and jalapenos well. Puree peaches in a food processor until slightly chunky. Some chunks are good. You don't want it completely smooth.
2Process the jalapenos separately until they are a very fine dice.
3Add peach puree and jalapenos to a large pot. Bring to a simmer, stirring regularly.
4Stir in sugar, lemon juice, and pectin. Continue to stir until everything is dissolved.
5Continue to let the jam simmer for another 15 minutes to thicken. Add a small amount of butter which will help prevent foaming. If any foam does come up though, try to scrape it off the jam.
6Boil your jars and lids for ten minutes to sterilize them. Once they are sterilized, use a funnel and ladle to fill each jar, leaving about 1/4 inch of room at the top of each jar.
7Wipe each jar clean and place a clean lid on it. Then screw on the band that holds the lid in place. Be careful. The jar will be very hot!
8Place all the jars in a boiling water bath for 15 minutes to process them. Make sure the simmering water covers the jars by at least an inch.
9Remove the jars and let them cool completely for 24 hours. At that point if there are any jars that aren't sealed well (if you can press down the center of the lid and it pops up) then put on a new lid and band and re-process the jar in boiling water.
10Store sealed jars in a cool dark place for up to a year.