Easy to make small batch pepper peach jam!
This pepper peach jam great to make in several batches when those fuzzy fresh peaches are at their peak and full of flavor. I’d advise making more than 1 batch so that you can enjoy throughout the year adding to charcuterie boards or turning into a vibrant dressing to drizzle of salads.
If you live in an area that grows peaches, be sure to support your local farmers and buy their peaches. Here in Georgia, it’s one of the main agricultural commodities, so much so that Georgia is known as the Peach State. In addition to peaches, Georgia is also known for growing peanuts, cotton, and pecans.
The origin of peaches is in China, but I’m so thankful that they have happily adapted to growing here in Georgia, as well as Washington state, South Carolina and many other climates.
What are the benefits of peaches?
- They are full of antioxidants and vitamin C
- Anti-inflammatory
- Guards against cancer
- Aids in reducing LDL (bad cholesterol) levels
- Full of magnesium which helps to boosts mood and prevents stress and anxiety, and so much more!
Click here, to learn more about the many health benefits of peaches.
What is the difference between peaches and nectarines?
The only real difference is that peaches are fuzzy and nectarines are not. If you are unable to find nicely ripened peaches, but they have nectarines, by all means, yes, you can substitute nectarines for peaches. To learn more about any differences, check out this article from The Kitchn.
Ways to enjoy peaches:
- Georgia Peach Ice Cream!
- Peaches and Cream Fried Rice, a tasty dessert.
- Simply top toasted baguette slices with creamy brie and a spoon of Pepper Peach Jam! (Pictured in post)
- Prosciutto, Peaches, and Brie Bagel Sliders
- Pepper Peach Jam Dressing (jam recipe below), simply add 1 tablespoon of cider vinegar to 1/2 cup of this pepper peach jam.
- Farmer’s Market Arugula Peach Salad
How to make Pepper Peach Jam.
Small Batch Pepper Peach Jam
Ingredients
Equipment
Method
- In a large bowl, add the peeled, pitted and finely diced peaches, sugar, finely diced jalapeno peppers, and the lemon juice and zest. Stir to mix, cover with plastic wrap and allow to sit for 1 hour to macerate the peaches and dissolve the sugar.
- In a large pot over medium heat, add the macerated peaches and all of the juices, bring to a gentle boil, stirring frequently to prevent catching on the bottom of the pan. Cook for about 20 – 30 minutes, skimming off the foam that forms on top. Test the jam by dropping a small spoonful of jam onto a cold plate, if a skin forms after about a minute, then the jam is ready, otherwise, continue to cook for an additional 5 – 10 minutes and test again.
- Once the jam has reached setting point, use a funnel to pour the hot jam into cleaned, dry glass jars, remember to leave about 1/4 inch space at the top. Screw on lids and bands, do not fully tighten, then process in a hot water bath for 10 minutes.
- More details here on hot water baths for canning.
Nutrition
Notes
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