Description
A delightful blend of sweet and spicy flavors, this Crockpot Peach Jalapeño Jam is perfect for summer gatherings and elevates breakfast toast or grilled meats.
Ingredients
Scale
- 4 cups fresh peaches, peeled and chopped
- 2 medium jalapeños, seeded and finely chopped
- 4 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 package (1.75 oz or 49 g) pectin
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Ingredients: Peel and chop the peaches, and seed and finely chop the jalapeños.
- Combine in the Crockpot: In your crockpot, combine the chopped peaches, jalapeños, granulated sugar, lemon juice, and ground cinnamon. Stir well.
- Add Pectin: Sprinkle the pectin over the mixture and stir again.
- Cook the Jam: Cover and cook on low for about 6-8 hours, stirring occasionally.
- Check the Consistency: After cooking, check if the jam is thick enough; cook longer if necessary.
- Jar the Jam: Ladle the jam into sterilized jars while hot, leaving 1/4 inch of headspace.
- Seal the Jars: Seal with sterilized lids and process in a boiling water bath for 10 minutes if storing long-term.
Notes
- Store in sterilized jars with tight-fitting lids in the refrigerator for up to three weeks.
- For longer storage, consider canning the jam.
- Freeze in freezer-safe containers, leaving space for expansion.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Condiment
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Crockpot, Peach, Jalapeño, Jam, Recipe, Summer, Condiment