Easy Homemade Peach and Jalapeno Pepper Jam | No Pectin | Quick & Delicious

#peachandjalapenojam #homemade


New addiction: Peach & Jalapeños Pepper Jam! Sweet, tangy, spicy & delicious! This versatile jam can be used with cheese & crackers or with toast or bagel, and can be used as glaze for chicken!


Ingredients :
2 cups peaches (peeled and finely chopped)
1 jalapeño (seeded and finely chopped)
4 small sweet peppers (seeded and finely chopped)
3-4 tablespoons lemon juice
3 tbsp cider vinegar
2 cups white sugar
1/2 teaspoon cayenne pepper
1 teaspoon red chilli flake
2 sprig rosemary

Instructions :
Before you begin, place a small plate or saucer in the freezer so you can check the jam's consistency towards the end of cooking.
Peel the skin and discard the pits. Cut peaches into thin wedges.
In a large heavy bottomed pan add all the ingredients, peaches, sugar, rosemary, lemon juice, peppers, and vinegar, bring to a boil. Simmer for 5 to 8 minutes.
Remove from heat and let it cool for 10 minutes.
Strain the liquid from the peaches & discard the rosemary.
Use the masher to mash the peaches.
Return the liquid back to the pan and bring to boil. Lower the flame and add the peaches and peppers back to the liquid and boil for another 5 to 7 minutes. Skim off foam with a spoon and discard. To test the jam, spoon a small amount onto the saucer that's been chilling in the freezer.
Pour into clean warm, sterilized jars, filling to within 1/4-inch of rim. Refrigerate in jars for short-term use.