Do you love peach jam but don’t want all the sugar? This low-sugar peach jalapeno jam recipe is for you! Made with fresh peaches and just a touch of heat from jalapeno peppers, it’s the perfect balance of sweet and spicy.
If you have tried my Freezer Peach Jam recipe, then you’ll love this version with a little heat! Delicious over pork chops or enjoy as an appetizer over cream cheese.
WHY YOU’LL LOVE THIS RECIPE
- A great way to enjoy peach jam without a lot of sugar. Let the natural sweetness from fruit shine through.
- This recipe is a great way to preserve the peaches that you get peach picking with the family this peach season.
- A delicious way to enjoy the flavor of fresh summer peaches year around.
- It’s a spicy twist on traditional jam
You only need a few kitchen tools to help you make this easy homemade jam recipe. Gather these kitchen tools and get ready to enjoy this sweet treat.
- sharp knife and cutting board
- food processor or blender
- large bowl
- small saucepan
- mason jars with rims and lids
- water bath canner – optional
- canning funnel
You only need a few ingredients to help you make this homemade peach jalapeno jam recipe. All of these ingredients are easy to find at your local grocery store or you may already have them on hand which can save you a trip to the store.
- fresh peaches
- lemon juice
- sugar or sugar-free alternative sweetener
- low sugar pectin
HOW TO MAKE THIS LOW SUGAR PEACH JALAPENO JAM RECIPE
Making this homemade peach pepper jam is simple. Just follow the instructions below and you will have a tasty recipe that your entire family will love in no time at all.
STEP 1: PREPARE THE PEACHES
Pit, peel, and dice peaches.
STEP 2: REMOVE THE SEEDS AND DICE THE JALAPENOS
With a paring knife remove the stem, pit, and seeds from the jalapenos and dice.
STEP 3: PUREE THE PEACHES
Place 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.
STEP 4: ADD LEMON JUICE AND SUGAR TO THE PEACHES AND JALAPENOS
Put peaches and diced jalapenos 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.
STEP 5: BOIL THE PECTIN AND WATER
In a small saucepan 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.
STEP 6: ADD THE PECTIN TO THE PEACH MIXTURE
Pour the pectin mix into the prepared peach mixture and stir until well incorporated (2-3 minutes).
STEP 7: ADD THE LOW SUGAR JAM TO THE JARS
Pour into 4 or 8-ounce jars with a lid. For freezer jam leave 1/2 inch of space at the top of the freezable container so the jam can expand during freezing.
STEP 8: COOL THE JAM
Cover with lids and keep at room temperature until cool. Store in the refrigerator or freezer.
STEP 9: CAN THE JAM – OPTIONAL
For canning, sterilize and submerge the jars, lids, and rings in a large pot of boiling water for 10 minutes. Remove the jars with canning tongs and place them on a clean surface to dry. Keep the pot of water for sealing the jars after filling them 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 in boiling water ensuring the whole jar is covered. Boil for 10 minutes. For additional canning tips check out the canning methods from Ball Mason Jars site.
STEP 10: COOL THE JARS
Gently remove the jars and place them on a clean kitchen towel and let cool at room temperature. You will know the lid has been sealed if you hear a pop. This can happen as soon as an hour or up to 12 hours.
WHAT TO SERVE WITH JAM
This recipe is so versatile. Here are a few of the ways that I like to use homemade jam.
- Use it as a spread on toast. biscuits or bagels.
- Or add it to yogurt or oatmeal.
- Even as a topping for ice cream.
- As a sauce on top of pork chops.
- Serve over cream cheese as an appetizer with crackers.
SUBSTITUTIONS AND ADDITIONS
Do you want to customize this low-sugar peach jam recipe? Here are some of my favorite ways to change this recipe.
- If fresh peaches aren’t in season, feel free to use frozen peaches that have been thawed and drained. Though, fresh really gives this jam the best flavor.
- For a rich flavor, you can roast the peaches before you add them to the jam. Roasted peach jam is full of smoky and sweet flavors.
- For a chunky jam, you can skip step 2 and just use diced peaches instead of pureed peaches.
- Add spices such as cinnamon, nutmeg, or allspice for a spiced jam recipe.
- Make this sugar-free by using your favorite sugar-free sweetener in place of the sugar.
- If you are planning to can your jam, don’t allow your jam and water to cool. You can start with warm water as long as your jam is also warm. If you are canning cool jam, then make sure that you start with cool water.
- Before adding the lids to your jars make sure that you wipe the rim of the jar clean so that you get a tight seal. I like to use a paper towel with a little vinegar on it for cleaning.
- If you don’t have a food processor you can use a potato masher or immersion blender to puree the peaches.
- You can reduce the heat of this recipe by using fewer jalapeños. Make sure that you remove all the pith since it contains the most spice.
- Be sure that you clean jars with hot soapy water before you start to fill them.
- If you plan to can this spicy jam remember to leave an inch headspace at the top of your jars.
- This recipe is good for a smaller batch of jam, however, you can double it easily to make more if you have a lot of peaches.
HOW TO STORE
The jam can be stored in the fridge for up to 2 weeks or in the freezer for up to 6 months.
If you are canning your jam, it will last for up to a year stored in a cool dark place.
Do you have questions about this jalapeno peach jam recipe? Here are the answers to the most commonly asked questions for this recipe.
You can leave the skin on or take it off. I prefer to take it off because it makes for a smoother jam, but if you like a little bit of texture then you can leave it on.
Yes, water bath canning is used for jams and jellies.
You will need to use ripe peaches but not too ripe. You don’t want them to be so ripe that they are mushy.
OTHER DELICIOUS JAM RECIPES YOU MAY ENJOY
- 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
- 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.
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.
Nutrition Information:Yield: 8 Serving Size: 2 ounce
Amount Per Serving: Calories: 143Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 37gFiber: 3gSugar: 29gProtein: 1g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.