Peach Jalapeno Jam (Gluten-Free, Vegan)
This easy peach jalapeno jam combines ripe peaches and fresh jalapeños for the perfect sweet and spicy spread for toast, crackers and charcuterie boards. It’s great for summer canning, and naturally gluten-free and vegan too.
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Spicy Peach Jam
Summer means peach season, and while I love eating those ripe, juicy peaches on their own, sometimes there’s just too many, and that’s where this peach jam comes in.
Juicy peaches meet fresh jalapeños in this easy homemade peach jalapeño jam that balances fruity sweetness with a gentle spicy kick. The combination of sweet peaches and spicy peppers really takes regular peach jam up a notch, adding a spicy twist that heat lovers will surely enjoy!
Made with just a handful of simple ingredients, it’s delicious spread on toast, spooned over yogurt, brushed onto grilled chicken, or served with gluten-free crackers on your charcuterie board for an easy appetizer.
Whether you’re preserving peak summer peaches or looking for a unique homemade gift, this small-batch peach pepper jam comes together in under an hour.
Why You’ll Love this Recipe:
- Simple Ingredients: The few ingredients needed for this peach jalapeno pepper jam are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Ready in under an hour, this homemade spicy peach jam comes together easily.
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a vegan diet can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this homemade peach and jalapeno jam recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Peaches: Make sure to use fresh peaches for the best flavor.
- Jalapenos: If you don’t want too much heat, make sure to remove the seeds when slicing the jalapeños. I recommending using plastic gloves when cutting the jalepeño peppers to prevent touching the seeds with your bare hands (as the seeds a very hot and if you accidentally rub your eyes after cutting the peppers it might sting your eyes).
- Sugar: Sugar is needed to thicken the jam, balancing out the spiciness of the jalapeños, as well as to preserve the jam. The reason why we add the sugar after the pectin has dissolved is to allow the powdered pectin to hydrate properly at first and distribute evenly throughout the peach-jalapeno mixture before the sugar changes the viscosity of the mixture.
- Lemon Juice: Lemon juice adds a tartness to the jam, as well as lowers the pH value of the mixture, allowing the pectin to form stronger bonds and create the desired gel-like consistency.
- Pectin: To ensure that the jam sets well, we’re adding powdered pectin to give the jam a spreadable consistency without requiring a very long cooking time. Alternatively, if you don’t want to use pectin, you can cook the jam for longer until it reaches the desired texture.
How to Make Peach Jalapeno Jam:
Score Peaches & Soak in Hot Water: Score a shallow cross around the entire circumference of each peach using a sharp knife. Place scored peaches in a large bowl and cover with boiling water. Leave for 5 minutes until the skin begins to loosen.
Peel Skin from Peaches: Drain and rinse the peaches under cold running water. Peel away the skin. It should slip off easily.
Dice Peaches: Halve each peach, remove the stone and dice the peach flesh into small cubes.
Combine Peaches, Jalapeños, Juice & Pectin: Place the diced peaches, finely diced jalapeño, lemon juice and powdered pectin into a heavy-bottomed saucepan. Stir to combine. If the mixture seems very dry, add a few tablespoons of water to help it come together.
Bring to Gentle Boil & Add Sugar: Heat over medium heat, stirring frequently and gently mashing the peaches with the back of a spoon or potato masher as they soften. Bring to a gentle boil. Add the sugar all at once and stir continuously until it dissolves completely. Continue to cook over medium heat, stirring regularly, until the jam thickens and reaches 221F (104C) on a candy thermometer.
Skim Off the Foam: As the jam cooks, a layer of foam will form on the surface. Skim it off regularly with a spoon. This removes impurities and air bubbles that would make the jam cloudy rather than clear and glossy.
Transfer to Jars: While the jam is still hot, ladle it carefully into sterilized jars, leaving about ¼-inch (5mm) of space at the top. Wipe the rims clean with a damp cloth, then seal tightly with sterilized lids.
Serve & Enjoy: Serve this delicious spicy peach jam with toast, crackers, on charcuterie boards, or as a glaze for grilled chicken or pork.
Dish by Dish Tips:
- Skim the Foam: This is an important step, so don’t skip it. Skimming the foam off while the ingredients cook is for removing the air bubbles and any natural fruit impurities that rise to the surface while cooking. Leaving the foam in the mixture will result in a cloudy, dull-looking jam as opposed to a clear and glossy one.
- Sterilizing Jars: To sterilze your jamming jars, wash them thoroughly with hot water and place them mouth-side up on a baking sheet in a preheated oven at 300F (150C) for 10 minutes. Ladle the peach pepper jelly still hot into the still hot jars.
- Consistency: If you prefer a thicker consistency, go ahead and cook the jam for another 5 to 8 minutes until it’s thicker.
- Storing: Store the sealed jars of peach jalapeño jam in a cool, dark place for up to 12 months unopened. Once opened, refrigerate and use within 4 weeks.
Other Peach Recipes to Make:
- Easy Peach Cobbler (Gluten-Free, Dairy-Free)
- Almond Flour Peach Cobbler (Gluten-Free, Dairy-Free)
- Delicious Peach Crisp (Gluten-Free, Vegan)
- Peach Fruit Leather (Gluten-Free, Vegan)
Other Jalapeño Recipes You’ll Enjoy:
- Jalapeño Poppers (Gluten-Free, Dairy-Free)
- Jalapeño Chicken Salad (Gluten-Free, Dairy-Free)
- Pickled Jalapeños (Gluten-Free, Vegan)
- Jalapeño Cornbread (Gluten-Free, Dairy-Free)
Other Homemade Jams You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Peach Jalapeno Jam (Gluten-Free, Vegan)
- Total Time: 50 minutes
- Yield: 32 ounces 1x
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
This easy peach jalapeno jam combines ripe peaches and fresh jalapeños for the perfect sweet and spicy spread for toast, crackers and charcuterie boards. It’s great for summer canning, and naturally gluten-free and vegan too.
Ingredients
- 6 large fresh peaches
- 2 fresh jalapeños, finely diced
- 3 cups sugar
- 3 tablespoons fresh lemon juice
- 3 tablespoons powdered pectin
Instructions
- Score Peaches & Soak in Hot Water: Score a shallow cross around the entire circumference of each peach using a sharp knife. Place scored peaches in a large bowl and cover with boiling water. Leave for 5 minutes until the skin begins to loosen.
- Peel Skin from Peaches: Drain and rinse the peaches under cold running water. Peel away the skin. It should slip off easily.
- Dice Peaches: Halve each peach, remove the stone and dice the peach flesh into small cubes.
- Combine Peaches, Jalapeños, Juice & Pectin: Place the diced peaches, finely diced jalapeño, lemon juice and powdered pectin into a heavy-bottomed saucepan. Stir to combine. If the mixture seems very dry, add a few tablespoons of water to help it come together.
- Bring to Gentle Boil: Heat over medium heat, stirring frequently and gently mashing the peaches with the back of a spoon as they soften. Bring to a gentle boil.
- Add Sugar: Add the sugar all at once and stir continuously until it dissolves completely. Continue to cook over medium heat, stirring regularly, until the jam thickens and reaches 221F (104C) on a candy thermometer. Alternatively, drop a small amount onto a cold plate (the cold plate test) and let set for a few seconds. If it wrinkles and holds its shape when pushed with your finger, the jam is ready.
- Skim Off the Foam: As the jam cooks, a layer of foam will form on the surface. Skim it off regularly with a spoon. This removes impurities and air bubbles that would make the jam cloudy rather than clear and glossy.
- Transfer to Jars: While the jam is still hot, ladle it carefully into sterilized jars, leaving about ¼-inch (5mm) of space at the top. Wipe the rims clean with a damp cloth, then seal tightly with sterilized lids. Store in a cool, dark place for up to 12 months unopened. Once opened, refrigerate and use within 4 weeks.
Notes
Peaches: Make sure to use fresh peaches for the best flavor.
Jalapenos: If you don’t want too much heat, make sure to remove the seeds when slicing the jalapeños. I recommending using plastic gloves when cutting the jalepeño peppers to prevent touching the seeds with your bare hands (as the seeds a very hot and if you accidentally rub your eyes after cutting the peppers it might sting your eyes).
Sugar: Sugar is needed to thicken the jam, balancing out the spiciness of the jalapeños, as well as to preserve the jam. The reason why we add the sugar after the pectin has dissolved is to allow the powdered pectin to hydrate properly at first and distribute evenly throughout the peach-jalapeno mixture before the sugar changes the viscosity of the mixture.
Lemon Juice: Lemon juice adds a tartness to the jam, as well as helps to activate the natural pectin in the peach skin.
Pectin: To ensure that the jam sets well, we’re adding powdered pectin to give the jam a spreadable consistency without requiring a very long cooking time. Alternatively, if you don’t want to use pectin, you can cook the jam for longer until it reaches the desired consistency.
Skim the Foam: This is an important step, so don’t skip it. Skimming the foam off while the ingredients cook is for removing the air bubbles and any natural fruit impurities that rise to the surface while cooking. Leaving the foam in the mixture will result in a cloudy, dull-looking jam as opposed to a clear and glossy one.
Sterilizing Jars: To sterilze your jamming jars, wash them thoroughly with hot water and place them mouth-side up on a baking sheet in a preheated oven at 300F (150C) for 10 minutes. Ladle the jam while still hot into the still hot jars.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Jams
- Method: Stovetop
- Cuisine: Western
