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Peach Jalapeño Jam
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The sweetness of the peaches and spiciness of the jalapeños make this a winning combination - all in jam form! It's a late-summer treat perfect for so many uses!
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INGREDIENTS
- 3 1/2 pounds peaches
- 3 1/2 cups sugar
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 4 jalapeños, seeded and diced
- 1 4-inch sprig rosemary
INSTRUCTIONS
To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.
Discard peach skins then cut peaches into thin wedges and discard pits.
In a large heavy-bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños, and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.
Remove from heat and cool for 10 minutes.
Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours.
After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
------------------------------
* The above are Amazon affiliates links. I earn a small commission when purchased through my link.
INGREDIENTS
- 3 1/2 pounds peaches
- 3 1/2 cups sugar
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 4 jalapeños, seeded and diced
- 1 4-inch sprig rosemary
INSTRUCTIONS
To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.
Discard peach skins then cut peaches into thin wedges and discard pits.
In a large heavy-bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños, and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.
Remove from heat and cool for 10 minutes.
Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours.
After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
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