Peach and Jalapeno Jam

I feel that summer is never long enough -by the time your tomatoes are ready to eat summer is almost over...  Now is the time to preserve every bit of summer you can.  
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
  1. In heavy bottom stock pot add peaches, lemon and lime zest and juice, jalapeno and sugar.  
  2. 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.  
  3. Let jam come to a boil and add Certo, boil one minute longer.
  4. Follow standard procedures for canning.

Tip- For smoother Jam use a potato masher to break up peaches while cooking.


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