Jalapeño Peach Jam

More About This Recipe

• Canning is, unfortunately, almost a lost art in the U.S. these days. While it’s true that there’s a pretty wide variety of flavors available in stores, sometimes homemade jam is the best thing in town. Besides saving a ton of money by canning your own, you can also customize flavors and play around with sugar levels and stuff. It’s really a lot of fun and not that much work once you get some basic equipment. This Jalapeño Peach Jam is an easy recipe for people who are interested in learning how to can. If you aren’t interested in canning, you could still make this recipe. I would just divide it by six and make a smaller batch, which would keep fine in the fridge for two weeks. Assuming you do want to make the larger batch though, you’re going to need a lot of peaches and a few large jalapeños. Even though there are only four pictured here, I recommend using six at a minimum. It’s pretty much impossible to can without a few basic pieces of equipment. Luckily, you can buy all of this stuff in a small kit for a few bucks. You’ll make your money back in your very first batch of jam. There are a few key things to remember when canning. The first, and possibly most important, is to make sure everything is really sterilized. If you don’t sterilize everything well, then bacteria will completely take over your food! The easiest way to sterilize your equipment and jars is to boil in water for at least 10 minutes. Do this with your jars, lids, bands, and any equipment that will touch your jam. This jam is fantastic on a huge number of things. I put it on sandwiches, on pork chops, and on almost any breakfast food you can think of. My favorite use for it so far, though, is on a cracker with a little bit of Brie cheese.