Last Updated on June 6, 2021 by Ellen Christian
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This Peach Jalapeno Jam recipe is the best ever! Learn how to make Instant Pot peach jam with peppers with your summer peaches.
I love making jam in the summer with garden produce and have shared several of my favorite recipes with you already. If you like going apple or peach picking, making jam is fun to do afterward.
Why not try this Strawberry Mint Jam.
Tips for Making Peach Jalapeno Jam
This jam is made in the Instant Pot so it really doesn’t get much easier to make. It’s not processed which means that it needs to be kept in the refrigerator rather than at room temperature.
It only takes about 20 minutes to make this recipe. And, much of that is chopping and preparing the peaches and the peppers to make the jam.
This easy jam recipe makes a wonderful Christmas gift along with a loaf of homemade bread. Or, you can keep it all for yourself if you prefer.
More jam recipes
You may want to try this Cherry Jam recipe and give two different jars.
This Blackberry Jalapeno Jam recipe is the perfect summer jam. It has fresh blackberries, cherries, and jalapeno peppers.
You are going to love this apple cinnamon jam recipe! If you’re looking for a recipe using fall apples, this is so simple to make.
Or, if you are new to making jam and want to find a few pointers, I can help as well. Learn everything you need to know to get started making jam.
Tools needed to make jam
- Cutting Board
- Sharp Knife
- 8 Ounce Crystal Jelly Jars with Lids (3 to 4 pints)
Frequently asked questions
Can I make jam from frozen peaches?
While this recipe starts with fresh peaches, you can certainly use frozen if that’s what you have. Just make sure that the peaches are thawed and drained completely before you start.
Do I need pectin?
Yes, peaches have no pectin of their own to help the jam set. So, you will need to add one package of pectin to the jam while you’re making it.
How hot is this peach pepper jam?
You can taste the heat in this jam recipe. But, you can easily customize how hot it is when you make it.
If you want it less spicy, just remove all of the seeds when you chop the jalapenos. If you like hot food, leave the seeds in.
And, if you want to remove all of the heat from this recipe, you can substitute the same amount of bell peppers for the jalapeno peppers. Just be sure to remove the seeds.
Can I use smaller jars?
This jam is packaged in 8-ounce jelly jars. But, if you want to give it as a gift, you can use the smaller 4-ounce jars instead.
How can I can peach jam?
This recipe is not shelf-stable because it’s not pressure canned. So, if you want to store it for longer, look for the Ball Peach Jalapeno Jam recipe in their pectin box.
Because this is not canned, you will need to keep it in the refrigerator and use it within a month. You can easily cut this recipe in half to make less or double it to make more.
What type of pectin do I use?
Either powdered or liquid pectin should work fine in this recipe. Look for the instructions in the box for their recommendations.
How do you serve Peach Jalapeno Jam?
You can serve this jam in several different ways. It’s not the type of jam you really want to use in your peanut butter and jelly sandwiches.
But, it is delicious on crackers with cream cheese as an appetizer or a light lunch. Or, you can serve it with baked brie to impress your guests.
Or, why not try this pepper jam on pork chops or pork loin the next time you make them? And, you have got to try this peach pepper jam on chicken the next time you grill.
It’s a delicious alternative to applesauce.
- 5 whole Jalapeno Peppers, seeded and chopped
- 5 cups ( 8-9 peaches ) sliced, skin on NO seed
- 2 cups Apple Cider Vinegar
- 4 cups Granulated Sugar
- 1 package Certo Fruit Pectin
- Cut and dice the peaches and set to the side.
- Cut and dice the jalapenos, seeds and stem removed.
- Mix the peaches, and jalapeños with sugar in the instant pot.
- Let them sit for 30 minutes.
- Add the Apple cider to the fruit mixture and stir to combine.
- Close the lid on the instant pot and close the valve to the sealed position.
- Set the Instant Pot to manual for 1 minute.
- Release pressure naturally for 15 minutes.
- Carefully release the valve and remove the lid.
- Using a hand blender blend / mash mixture until well mixed.
- Drain excess juice if needed.
- Turn Instant Pot to ‘saute’ function and allow the peach hot pepper jam to come to a boil.
- Add your pectin to the Instant Pot and mix to combine.
- Allow to simmer for 2-3 minutes or until slightly thickened.
- Turn the Instant Pot off.
- Allow mixture to cool to room temperature.
- Once cooled then pour into jars, and seal.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 109Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 0g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.