Homemade jalapeno peach jam

Everything tastes so much better when it is homemade. I live close to Salado, TX and Fredericksburg, TX – two towns known for their canned goods and jellies. When I visit, I always stock up on a ton of things to keep in the house. Lately, I wanted to try to make my own jam.

Growing up, we had 3 or 4 peach trees in our backyard, and I loved going outside, picking one from a tree and eating it right then and there. That inspired me to make jalapeno peach jam – great for brie and toast!

Be sure to buy fresh jars for this if it is your first time making jam – you want to make sure you do it the safe way! But this is such a great addition to your breakfast!

Also, when I made this recipe I hurt myself. In case you have never cooked with jalapeno peppers before, they are no joke. After slicing my peppers, I oiled my hands and washed them with Dawn dish soap.

I thought I handled the potential jalapeno problem – but boy, was I wrong.

When I was stirring the mixture in the pot, it was steaming all on my hands. The steam opened up the pores in my hands and allowed all of the jalapeno spice to enter them. I was in excruciating pain for about 8 hours.

I recommend wearing gloves and be extremely careful!

INGREDIENTS:

3.5 lbs of peeled peaches (no pits)

2 finely chopped jalapenos, remove seeds

7.5 cups of sugar

Lemon

1 pouch of liquid pectin

1-2 tbsp of butter

Jars for the jam

INSTRUCTIONS

Prepare the jars according to instructions

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Start by peeling your peaches and then thinly slicing them. The better you chop them up, the more jelly-like your jam will be.

Then, finely chop your jalapeños – and be careful not to hurt yourself!

Put the peaches, sugar, peppers and juice from the lemon in a pot. Stir to combine. Mash the peaches in the pot with a masher. Let the mixture sit for about 10 minutes with a towel over it.

Then, bring the mixture to a boil over medium heat. Boil for about 25 minutes, stirring frequently. When the peaches are soft, add the pectin and let boil for one minute.

When there is less foam in the mixture, it is a sign it is ready. If you see a lot of foam, you can add a tablespoon of butter to get rid of it.

When you are happy with the jam, put the jam into jars. Follow directions on your jars to give them a boiling water bath. Let them cool and then refrigerate.