Name: Peach Jalapeño Jam
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 1/3 cup diced peaches (about 3 medium peaches); 1/3 cup diced jalapeños (1-2, depending on size); 1 1/2 tablespoons powdered pectin; 1 tablespoon lemon juice; 1 2/3 cup granulated sugar

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For a sweet and spicy spread you’ll love this summer, make peach jalapeño jam! It’s perfect for cheese trays, morning toast, or a glaze for chicken or shrimp.

A jar of homemade peach jalapeño jam sits on a counter. In the background, fresh peaches and jalapeños are visible.

I always look forward to the start of peach season, because that means we’re in peak summer!

Every table at the farmers market is bursting with fresh fruits and veggies, and I end up spending the rest of my Saturday figuring out what to do with everything I just purchased.

This time I decided to marry my peach jam and jalapeño jelly together and create the best of both worlds: peach jalapeño jam!

It’s truly easy to make, and so delicious on everything! Plus this recipe only makes about 2 cups, which means you don’t need to worry about canning equipment.

Embrace summer with this flavorful homemade jam!

Ingredients for peach jalapeño jam

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Ingredients for a recipe are arranged on a surface; pectin, peaches, lemon juice, jalapeños, and a bowl of sugar, each labeled clearly.

Peaches – Depending on the size of your peaches, you’ll need about 3. I always buy extra just in case!

Jalapeños – Remove the seeds and membrane for a less-spicy jam.

Sugar – This recipe requires granulated sugar. I have not made this recipe with a sugar substitute; if you do, let me know how it goes!

Pectin – Don’t be afraid of using powdered pectin! It helps set jam without requiring it to cook for a long time. I recommend buying the resealable jar for making small batches of jam.

Lemon juice – Lemon juice helps tame some of the sweetness and works with the pectin.

How to make this recipe

Set aside two 8-ounce jars or other airtight container for storing the finished jam.

Peel, pit, and dice the peaches. Measure 1 1/3 packed cups of diced peaches and add those to a nonreactive pan.

Dice the jalapeños, yielding approximately 1/3 cup. Add to the pan along with the lemon juice and pectin.

Stainless steel bowl containing chopped green bell peppers, diced peaches, minced garlic, and a mix of spices. A white kitchen towel is placed beside the bowl.

A mixture of diced fruits and vegetables being cooked in a stainless steel pan, stirred with a black spatula.

Stir and heat over medium, mashing the peaches with the back of your spoon or a potato masher to help break down the fruit and release juices.

Once mixture is juicy and bubbling, add all of the sugar. Cook, stirring frequently to dissolve all of the sugar.

A metal pot on a stovetop containing simmering diced vegetables in a liquid.

Stainless steel pot on a stove containing a bubbling mixture of corn kernels and seasonings.

Bring back to a boil that cannot be stirred away. Boil for 1 minute, then remove from heat.

The jam will continue to set as it cools, so it should still be runny and pourable at this point. If you want to do a freezer test, place a spoonful of jam onto a chilled plate and let sit in the freezer 3 minutes. If you can run your finger cleanly through the jam, it is ready.

If you like, skim off any foam for a clearer jam.

Pour jam into jars and let cool to room temperature. Screw on lids and store in the refrigerator for up to 3 months.

Canning this recipe

If you want to store this jam in the pantry, it must be processed in a canner.

Before starting the jam, heat a large pot of water to boiling. Set aside jars, lids, and rings.

Make jam, then pour into sterilized jars. Wipe rims clean of any dripped jam, then apply lids and screw on rings fingertip tight.

Use a jar lifter to carefully move the filled jars into the canner. The water should go at least 1 inch above the jars.

Place the cover on the canning pot and boil for 10 minutes. Turn off heat and let jars rest 5 minutes, then use the jar lifter to move to a towel-lined countertop.

Let the jars rest for 24 hours before checking for seals, labeling, and storing.

Sealed jars can be stored for up to 18 months.

A jar of peach jalapeño jam is surrounded by fresh peaches and jalapeños on a white cloth. A spreader is inside the jar.

Serving suggestions

While you can enjoy this sweet and spicy peach jalapeño jam on toast or a buttermilk biscuit, it’s also great for savory applications.

Pour on top of cream cheese for an easy appetizer, or serve alongside sharp white cheddar.

Use as a glaze for meatballs, grilled chicken, or baked pork chops.

Close-up of a spoonful of yellowish jam being held above an open jar. In the background are a peach and two green chili peppers on a white cloth.

It’s a great way to enjoy summer’s fresh peaches in an unexpected way!

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.