Peach Jalapeno Jam Recipe (Low Sugar)

Name: Peach Jalapeno Jam Recipe (Low Sugar)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 ounces
Ingredients: 6 fresh peaches; 1 lemon juiced; 1/2-1 cup sugar or sugar-free alternative sweetener; 3 tablespoons Low Sugar Pectin; 1 cup water; 1-2 jalapeños

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4.0

12 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
16 ounces
Calories
143 kcal
Course
Condiments
Cuisine
American

Peach Jalapeno Jam Recipe (Low Sugar)

Francis Bryant

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Low sugar sweet and spicy peach jalapeno jam can be enjoyed right away, frozen for several months or canned to enjoy throughout the year.

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Ingredients

Servings

6 fresh peaches about 2 pounds
1 lemon juiced
1/2-1 cup sugar or sugar-free alternative sweetener add to taste
3 tablespoons Low Sugar Pectin
1 cup water
1-2 jalapeños diced

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Instructions

Pit, peel, and dice peaches.
With a paring knife remove stem, pith and seeds from the jalapeños and dice.
Place prepared diced peaches in a food processor or blender and pulse to the desired consistency. This step can be skipped if the peaches are diced into small pieces. They'll break down more when simmered.
Put peaches and diced jalapeños in a large mixing bowl and add lemon juice and sugar. If your fruit is very sweet, then you may use less than a cup of sugar. Adjust to your taste.
In a small sauce pan add water and gently add the low or no-sugar pectin (I used Ball brand) and stir until completely dissolved.
Bring to a full boil while continuing to stir. Bring to a rolling hard boil and cook for 1 minute.
Pour pectin mix into prepared peach mixture and stir until well incorporated (2-3 minutes).
Pour into 4 or 8 ounce mason jars with a lid.

Notes

In contrast to popular belief the heat of a jalapeno pepper is around the white pith in the center of the pepper, not the seeds. For extra spice dice in the pith. For a mild heat you will want to remove the inner pith.
To reduce the amount of sugar you will need to use low sugar pectin. You can use any sugar substitution with this pectin.
For freezer jam leave 1/2 inch of space at the top of the freezable container so the jam can expand during freezing.
Cover with lids and keep at room temperature until cool. Store in the refrigerator or freezer .
For canning sterilize the Mason jars, lids and rings in a large pot of boiling water for 10 minutes. You want the jar to be submerged in the water.
Remove the jars with canning tongs and place on a clean surface to cool and dry. Keep the pot of water for sealing the jars after filling with jam.
To seal the jars. Place jam in jars leaving a 1/2" from the lip of the jar, clean the mouth of the jar with a clean damp towel, then cover with the lid and ring.
Submerge the jam filled jars in boiling water ensuring the whole jar is covered. Boil for 10 minutes. Gently remove the jars and place on a clean kitchen towel and let cool at room temperature.