Get the Recipe: Peach and Pepper Jam
A delicious sweet and spicy jam with peach, jalapeño peppers and bell peppers. Perfect with crackers and cheese, as a condiment or as a glaze for chicken or shrimp.
Ingredients
- 4 cups fresh peaches, peeled, pitted and finely chopped
- 1 medium red bell pepper, seeded and finely chopped
- 3 medium jalapeño peppers, seeded and finely chopped
- 1/2 teaspoon grated lemon rind
- 2 Tablespoons apple cider vinegar
- 2 oz box pectin powder, 57g *see Note 1
- 5 cups white granulated sugar
- 1/2 teaspoon butter, optional, but will reduce foaming somewhat
Instructions
- Tip! Be sure to use a non-reactive pan to make jams. That means not using an aluminum or cast-iron pan.
- Tip! A full rolling boil is a boil that can't be stirred down. It's called a rolling boil because the liquid seems to boil up and roll over the top. Be sure the entire pot is at that level before you start timing the 1-minute hard boil!
- Place peaches, jalapeño pepper, red bell pepper, lemon rind, cider vinegar and powdered pectin into a large pot. Stir well to combine. Place on the stovetop over high heat and stir until the mixture comes to a full boil.
- Stir in the sugar and the butter, if using and bring to a full rolling boil, stirring occasionally. Be patient, as this can take 5-10 minutes. Once the jam reaches a full, rolling boil, allow it to boil hard for 1 minute, stirring constantly.
- Remove the pot from the heat. Skim off foam with a spoon and discard. Pour into clean, sterilized jars, filling to within 1/4-inch of the rim. Place lids onto the jars and finger-tighten. If not canning, transfer to the refrigerator and let stand undisturbed for 24 hours. If canning, immediately process in the hot water bath as detailed below. Let stand for 24 hours undisturbed after canning.
- Refrigerate the jars for short-term use (up to 3 months) or process in a hot water bath for 10 minutes (*up to 1000 feet above sea level or longer if higher elevation), to preserve this jam for longer storage.
- Troubleshooting! If your jam has sat for 24 hours and has not set, all is not lost! Simply return the jam to a large pot and bring it back to a rolling boil. Boil at a full rolling boil for a couple of minutes more, then spoon back into the jars to set.
Notes
Note 1: Certo brand powdered pectin in Canada comes in 57g packages and that is the amount I have always used. I understand that other brands of pectin, such as Sure-Jell, come in 49g packages. I haven't tested this recipe using only 49g of powdered pectin, so I don't know if using the smaller package will make a difference in the finished jam.
Tips!
Unless you properly preserve this jam (sterilized jars and lids and a hot water bath), you will need to refrigerate this jam after making, for shorter-term use.
You can make a half-batch if you don't think you can use it all in the short term, or just hand out out to friends and family to enjoy, as they'll surely appreciate it, too :)
Jams need quite a bit of sugar to set properly, so I don't suggest reducing the sugar from what is specified. If you are concerned about the sugar, you would need to use a low-sugar pectin and adapt this recipe accordingly.
The Bernadin Home Canning Guide is a great resource for canning guidance.
Be sure to read the notes above this Recipe Card for more tips on making this recipe.
Serving: 1small jar, Calories: 723kcal, Carbohydrates: 186g, Protein: 1g, Sodium: 21mg, Potassium: 236mg, Fiber: 2g, Sugar: 175g, Vitamin A: 955IU, Vitamin C: 32.7mg, Calcium: 6mg, Iron: 0.7mg
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