Jalapeno Peach Jam- No Pectin

This Jalapeno Peach Jam- No Pectin is incredibly easy to put together.

Made with just five ingredients, this homemade jam has the perfect balance of sweet, tangy, and spicy flavors making it perfect as a spread on toast or as a condiment with your meal.

What makes Jalapeno and Peach Jam so good?

Unlike the usual sweet fruit jam, this peach and jalapeno jam has the unique balance of flavors- spicy, tangy, and sweet.

I like how easy this jam is to make and how many uses it actually has!.

Have you tried my recipe for Air Fryer Cheddar Bay Biscuits (Copycat Red Lobster)

Made with buttermilk and cheddar cheese, those easy to make biscuits are buttery and cheesy with a hint of garlic. This homemade peach jam would go great on top of those cheddar biscuits!

Wide mouth canning jars are perfect for storing jam in. You can find a selection of wide mouth canning jars here.

Why you will love Peach Jalapeno Jam.

Peach jam made with jalapeno peppers is unique and deliciously good. In every bite of this jam you get a bold blend of sweet, tangy, and spicy that will wake up your taste buds.

Here is what else you will like about this recipe.

• This is about as easy as it gets for making a great tasting homemade jam recipe.
• The ingredients used to make this recipe are few and basic. Ripe, juicy peaches provide a luscious, fruity base, while fresh jalapeños add a fiery kick that builds with each bite. Lemon zest and juice brighten the flavors, adding a subtle tartness that balances the jam's sweetness perfectly.
• The granulated sugar gives this jam structure and ties everything together, creating a glossy, spreadable texture.
• This jam is versatile—spread it on toast, pair it with creamy cheese, or use it as a glaze for grilled meats. It is the sweet heat sensation that you will want to make again and again!

Ingredients you will need to make peach jalapeno jam.

• Peaches. Use fresh peaches that are slightly soft.
• Jalapenos. The seeds and membrane can be removed.
• Lemon Zest. and Lemon Juice. Added for a flavor balance and helps the jam set.
• Sugar. Use a granulated sugar.

Expert Tip👉 Because we are not using pectin to help set the jam, the sugar is an essential ingredient. If you want to cut the sugar or use an alternative, it is advised that you use pectin.

How to make Jalapeno Peach Jam Without Using Pectin

Prep Time: 45 minutes .
Servings: about two cups or 12 servings, depending on how it is used. .

1. Prepare. Gather your ingredients as indicated. Also, sterilize your jar(s) according to the manufacturers directions. I like wide mouthed mason style jars for a recipe such a this one.
2. Peaches. To prepare your peaches, start by removing the skin and pits. Then dice the peaches up into small pieces.
3. Jalapeños Remove the stem and seeds (you can keep some seeds for additional heat). Finely chop your jalapeño peppers.
4. Heat. In a large pot over medium-high heat, bring your diced peaches, chopped peppers, lemon zest, and lemon juice to a gentle boil, stirring frequently.
5. Sugar. Once the ingredients on the stove begin to boil, carefully stir in the sugar. Continue to stir the sugar until it has completely dissolved. Then continue to cook, stirring occasionally, until you reach your desired consistency (about 15-20 minutes).
6. Cool. Let the jam sit at room temperature for a couple of minutes. Then carefully transfer the jam to your prepared jars. Seal the jars and allow them to fully cool before refrigerating them.

Tips for making the best peach jam.

Depending on the amount of heat you want in your jam, you can adjust the amount of peppers used as well as the parts of the peppers. For less heat simply remove all the seeds and inner membranes from the jalapeños and for more heat keep those parts intact.

More helpful tips for you.

1. Take precautions when working with jalapeño peppers. I like to wear food prep gloves. Also avoid touching your eyes etc.
2. When you are boiling ingredients it is important that you stir frequently in order to prevent the jam from sticking to the bottom of your pot or burning.
3. Your jam is done cooking when it can coat the backside of a spoon without running off. A bit of drip is okay as your jam will further thicken while it cools.
4. Using sterilized jars to store your jam will help the jam last longer. Usually the directions that came with the jars will say to boil the jars in water for 10 minutes, then let them air-dry upside down on a clean towel.