Peach-Jalapeno Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.
Before making this recipe, please read these important notes, from Allison, about safety and options: Pepper Choices: You can use any color of bell pepper and any variety of hot pepper that you wish, in any combination, as long as the total quantity of peppers, including both hot peppers and bell peppers, does not exceed 1 cup. If you like extra heat, you can increase the hot pepper quantity, while decreasing the bell pepper quantity by the same amount. f you prefer less heat, you can do the opposite. Peppers are a low-acid food, and must be balanced with the proper quantity of acid (vinegar, in this case) in order for the jam to be safe for boiling water bath canning, which is why the overall quantity of peppers used in this recipe must not exceed 1 cup. Bell peppers can be omitted and replaced by additional peaches if you prefer. Vinegar Choices: Use standard white or apple cider vinegar with 5 percent acidity. Fruit Choices: If you prefer to use fruits other than or in addition to peaches, there are a few other fruits that will work well with this recipe. Specifically, in addition to peaches, you may use any combination of nectarine, apricot, sweet cherry, sweet plum, or pear (but not Asian pear). Fruits not on this list will not work well with this recipe.
Servings 6 cups
- 3¼ pounds peaches see note
- ½ cup finely chopped bell pepper see note
- ½ cup finely chopped jalapeno pepper see note
- ¾ cup vinegar see note
- 6 teaspoons calcium water see step #1
- 1¼ cups sugar
- 4½ teaspoons Pomona's Pectin mixed with sweetener
- Before you begin, prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
- Remove and discard peach peels and pits, then mash the peaches thoroughly. (Note: Ripe, slightly soft peaches are definitely best, but if firm peaches are your only option, you can soften them by placing the chopped peaches in a sauce pan with ½ cup of water, bringing the mixture to a boil, and simmering them for 5 minutes, stirring occasionally. Then, thoroughly mash the softened peach mixture.)
- Wash the bell peppers, remove and discard seeds and finely chop. Repeat the process for the jalapeno peppers.
- Measure the chopped bell peppers and the chopped jalapeno peppers. Place the measured quantities in a sauce pan and add the vinegar.
- Cover the pepper-vinegar mixture and bring it to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Then, remove it from the heat.
- Measure out 4 cups of the mashed peaches. (If you have any mashed peach left over, you can use it for something else.) Add the measured quantity of fruit to the pepper-vinegar mixture in the sauce pan. Then, add the calcium water and stir to combine.
- In a separate bowl, combine the sugar and the pectin powder. Mix thoroughly and set aside.
- Put the sauce pan on the stove and bring peach mixture up to a rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the jam to a boil, then remove from heat.
- Remove hot jars from canner and fill jars with preserves, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.
- Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.