Peach and Jalapeno Pepper Jam



  • 3 1/2 pounds peaches
  • 3 jalapeno peppers (medium)
  • 7 1/2 cups sugar
  • 1 pectin (pouch liquid)
  • 1/4 cup lemon juice
  • 2 tablespoons butter (or margarine)
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    1. Prepare your jars and lids accordingly. If you have never made jam or jelly before I suggest you read the Fresh Preserving site. You can find out all the information you need on canning. There are some important information you need to know so that you can safely preserve food for your family.
    2. Measure the lemon juice into a large bowl. Peel your peaches. As you peel each peach, slice the peach into thin slices.. I like big chunks of fruit in my jam so I just slice them as you see below. If you like your fruit cut finer chop them up finely in a food processor. Don’t chop them too long or they will turn into a pulpy mess and you will end up with more of a jelly then a jam.
    3. Slice one jalapeno and place a slice in the bottom of each jar. Cut the other two jalapenos and chop them up finely in a food processor.
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