Peach and Jalapeno Jam

Summer peaches in all their glory work perfectly with the fresh bite of the jalapeno.
Spread on everything.
Peach and Jalapeno Jam
- 5 pounds Ripe Peaches Peeled Chopped
- Zest of Lemon and Juice
- 2 Limes, Zest and Juice
- 4 Jalapeno peppers, Diced
- 4 cups Sugar
- 1 liquid Certo
Makes 12, 4 oz Jars
- In heavy bottom stock pot add peaches, lemon and lime zest and juice, jalapeno and sugar.
- Turn on medium heat and stir with wooden spoon to combine. When the peaches have started to break down about 30 to 40 minutes, turn up to medium high.
- Let jam come to a boil and add Certo, boil one minute longer.
- Follow standard procedures for canning.
Tip- For smoother Jam use a potato masher to break up peaches while cooking.
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