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Peach Jalapeno Jam THM E, SF, DF, GF

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 4 minutes
Servings 8 8 ounce jars
Author Glenda Groff


  • 8 1-cup jelly jars with lids and rings
  • 5 cups mashed/pureed peaches
  • 1/2 cup finely chopped red bell peppers
  • 1/2 cup finely chopped jalapenos
  • 3/4 cup apple cider vinegar
  • 7 teaspoons Calcium water*
  • 1 1/4 cups Gentle Sweet
  • 6 teaspoons Pomona's Pectin


  1. Wash jars well with hot soapy water, Rinse thoroughly and allow to drain on a rack. In a 4 quart pot, bring peppers and vinegar to a boil, reduce heat and simmer for 3 minutes. Add pureed peaches and calcium water to pepper mixture. Whisk well. In a separate bowl, combine Gentle Sweet and Pectin. Set aside. Bring the peach/pepper mixture to a rolling boiling over high heat, stirring continuously. Whisk in Gentle Sweet/pectin mixture. Stir well. Bring jam to a boil while stirring continuously. Remove jam from heat. Laden into jars leaving a 1/4 inch head space. Wipe the top of the jars clean. Add lids and rings, tightening only fingertip tight. Place jars into a water-bath canner with water covering the jars by 1 inch. Bring to a boil and simmer 10 minutes. Turn off the heat. Allow the jars to rest in the water for 10 minutes. Remove to a rack to cool for 24 hours. Remove rings and check for seal. Store in a cool pantry or basement. 8 pints.