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raspberry peach jalapeno jam

(1 rating)
Recipe by
Chelle R
Deadwood, OR

I tried making jam for the first time this year. After the blueberry, I been throwing all kinds of flavors together! This one is my favorite. I put it on a waffle with cream cheese and munch on it on my long hour commute to work. :)

(1 rating)
yield 8 -9 4oz Jam Jars
prep time 30 Min
cook time 10 Min

Ingredients For raspberry peach jalapeno jam

  • 1 1/3 c
    mashed raspberries
  • 1 1/3 c
    finely chopped pealed peaches
  • 2 md
    jalapenos, fresh
  • 2 tsp
    lemon juice
  • 3 Tbsp
    classic pectin
  • 2 1/2 c
  • 1/2 tsp
    pure vanilla extract

How To Make raspberry peach jalapeno jam

  • 1
    Mash the raspberries in a bowl and measure out 1 1/3 cups. 12 oz seems to be just about the correct amount. Then add the chopped peaches and slightly mash together to bring the juices out. Throw in the finely diced Jalapenos (make sure you wear gloves when chopping and I did leave the seeds in as I like some heat). Add the pectin and stir until it is well mixed. Turn on the stove and bring it to a boil. Once it comes to a full boil, one you cannot stir down, add all the sugar at once. Then add the vanilla. Bring the mixture back to a boil. Boil hard for 1 minute. Pour into sterilized jars and process like you do for canning. Follow the instructions for processing on the pectin label.
  • 2
    Addition... I have also just used 1 Jalapeno to have the pepper flavor but not the heat for those who don't like hot spicey foods. :) It's still yummy!

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