Peach Jalapeno Jam is a delicious mashup of sweet, juicy peaches and the spiciness of jalapenos. Sweet and spicy is such an amazing combination and creates a jam that's suited for a variety of meals and dishes. It's more balanced in flavor than other jams which makes it so versatile.

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I love seasonal produce and whenever possible I want to cook with ingredients when they are in season because they taste better and are also often more affordable during these times.
Making jam is the perfect way to take advantage of fresh produce when it's at its best and preserve it for later in the year when they aren't as readily available. This refrigerator jam recipe requires no canning or special techniques or equipment to make. All you need is a saucepan, some jars, and fresh ingredients!
If you love making dishes with fresh seasonal ingredients you've got to try my Chocolate Covered Blackberries, Fruit Popsicles Recipe, Buggy Fruit Kabobs, and my Chocolate Dipped Pineapple.
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Ingredients
Making homemade jalapeno peach jam uses mostly fresh produce with a few pantry staples to make. Here's a look at the main ingredients.

- Peaches: Use ripe peaches for the best flavor. Ripe peaches should smell fragrant and give slightly when squeezed. If they are a bit hard in the store they will continue to ripen on your counter. You can place them in a paper bag to speed up the ripening process. Avoid peaches that are heavily bruised and overly mushy.
- Jalapeño peppers: Fresh jalapenos work best to make your jam.
- Lemon juice: Use freshly squeezed lemon juice for the best flavor.
- Pectin: Choose powered low-sugar or no-sugar pectin for the optimal flavor. You can usually find this located near the canning supplies or possibly in the seasoning aisle. It's purpose in our jam is to help the jam thicken and setup properly.
- Granulated sugar: For sweetening the jam.
- Jars: You can use four pint-sized or eight half pint jars for your jam. Make sure they're cleaned and sanitized and you have fresh lids and bands
See the recipe card for the full ingredient list and quantities of each one.
Substitutions and Variations
- Use a Different Chili: Habanero chilies will work great for a spicy peach jam. They have a naturally fruit flavor even though they are quite spicy and will work great with the peaches.
- Spicier: Include the seeds from the jalapenos. You can use just a few to all depending on how spicy you want the jam.
- Different Fruit: Other stone fruits such as nectarines or plums will work similar to make a homemade jalapeno jam.
Have extra jalapenos left? Make a batch of this Cranberry Jalapeno Dip or Spicy Deviled Eggs.
How to Make Peach Jalapeno Jam
Gather all your ingredients and let's get cooking! Here's a look at the main steps for making this recipe.

Step 1: Prep and peel the peaches.

Step 2: Dice the peaches into small cubes and chop the jalapeno as finely as possible.
PRO TIP: The quickest way to peel peaches is to bring a large pot of water to a boil and boil peaches for about 3 minutes. Mark each peach with an “X” carved in the bottom before you add it to the water. Transfer it directly to an ice bath to stop cooking and cool. The skins should gently peel off.

Step 3: Add the peaches and jalapeno to the pot.

Step 4: Add the sugar, pectin, lemon juice, and water and heat the saucepan to a boil.

Step 5: Bring the jam to a stirring constantly and cook for two minutes.

Step 6: Remove it from the heat and check the consistency by placing a a drizzle a small amount of jam on a well-chilled spoon. Transfer the jam to prepared jars and cool completely.
PRO TIP: If you prefer a jam with a thicker consistency you can continue to cook the jam a bit longer. Check the consistency again using the same method and repeat until your jam reaches your desired texture.

Serving Ideas
This homemade jam has a variety of different uses and ways to serve it.
- Breakfast: Spread it on toast or your favorite breakfast bread including English muffins, croissants, muffins, and quick breads. You can even try it out on my Gluten-Free Pumpkin Bread!
- Breads: It also makes a tasty addition to breads served with your main meals. Try a bit on my Homemade Cornbread with Honey
- Appetizer: Serve it up over the top of a wheel of brie, block of cream cheese, or add it to the top of a baked brie for a punch of flavor along with crackers and breads.
Expert Tips
- Storing: Jars of peach pepper jelly should be stored in the refrigerator for up three months. Alternatively you can freeze it for up to a year. Be sure it's in a freezer-safe jar or container.
- Prepping the Jalapenos. Be sure to remove the membranes and seeds to prevent the jam from turning out too spicy. These parts contain most of the heat in chilies.
- Use Ripe Peaches. Ripe peaches are more flavorful and fragrant so they will make a tastier jam.
- Clean Jars. Be sure you clean and sanitize your jars before adding the jam.
Recipe FAQs
No, this particular recipe isn't a canning recipe so you will need to store it under refrigeration or the freezer. It does have a pretty long shelf-life (three months) in the fridge and it can also easily be frozen for up to a year.
This recipe has only been tested using fresh peaches but in theory it should work fine with frozen peaches. This makes a great alternative when you don't have access to fresh ripe peaches such as when they aren't in season. Be sure to thaw out the peaches in advance and drain off any excess liquid.

More Peach Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Peach Jalapeno Jam Recipe
Equipment
- Pint Jars or Half Pin Jars
- Lids and Bands
- Saucepan
Ingredients
- 6 peaches about 4 cups peeled and diced
- 2 jalapeño peppers finely diced
- ¼ cup fresh squeezed lemon juice
- ½ cup water
- 4 tablespoons powdered low or no-sugar needed pectin
- 3 cups granulated sugar
Instructions
- Peel the peaches. A quick and easy way to peel peaches is to bring a large pot of water to a boil and boil peaches for about 3 minutes, with an “X” carved in the bottom. Place in an ice bath afterwards and the skins should gently peel off.
- Dice the peaches into small cubes and mince the jalapeno as finely as possible.
- Combine all ingredients in a small saucepan and bring to a full rolling boil, stirring constantly.
- Continue cooking at full boil and stirring for two minutes. Then remove from heat.
- Check the consistency by placing a spoon in the freezer for 5 minutes. Remove the chilled spoon from the freezer and drizzle a small amount of jam on the spoon to check consistency.
- When desired consistency is reached, transfer jam to prepared jars and cool completely.
- Store in the fridge for up to 3 months or in the freezer (in freezer safe containers) for up to 12 months.
Notes
- Storing: Jars of peach jalapeno jam should be stored in the refrigerator for up three months. Alternatively you can freeze it for up to a year. Be sure it's in a freezer-safe jar or container.
- Prepping the Jalapenos. Be sure to remove the membranes and seeds to prevent the jam from turning out too spicy. These parts contain most of the heat in chilies.
- Use Ripe Peaches. Ripe peaches are more flavorful and fragrant so they will make a tastier jam.
- Clean Jars. Be sure you clean and sanitize your jars before adding the jam.
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