Peach Jalapeno Sweet Spread (Print Version)
# Ingredients:
→ Sweeteners
01 -
600 grams plain sugar
→ Citrus
02 -
2 tablespoons fresh lemon juice
03 -
1 tablespoon grated lemon peel
→ Produce
04 -
4–5 small jalapeños, seeded and chopped nice and fine
05 -
5–6 medium peaches, nice and ripe, peeled, pitted, and diced up
# Instructions:
01 -
Scrub your jars with hot soapy water, then dry them off. Spoon the hot jam into the jars and leave about half a centimeter at the top. Wipe the rims, put the lids on tight, and let everything cool down.
02 -
Grab a metal spoon and dip it into the jam. If it sticks to the back and runs off slow, you’re good to go.
03 -
When your fruity mix is bubbling, pour in the sugar. Keep stirring until it completely melts in. Let it bubble away for about 15 to 20 minutes, stirring so it won’t stick, until things look jammy.
04 -
Dump your chopped peaches, jalapeños, lemon zest, and juice into a big pot. Stir everything together, turn the heat up to medium-high, and let it come up to a gentle boil.
05 -
Take your peaches and dip them in boiling water for a minute, then toss them in a bowl of icy water. The peels will just slip off. Get the pits out and chop up the peaches. Wash the jalapeños, take out the seeds if you want it less spicy, and chop them up good and small.
# Notes:
01 -
Peeling is super easy if you blanch the peaches and quickly chill them in ice water. The skins will pop right off.
02 -
You can smash things up with a potato masher or go smoother with a blender or food processor—your call, before or after you cook.
03 -
Keep your cooled jam in jars with tight lids in the fridge for around 3 weeks, or stash it in freezer jars and freeze for half a year.
04 -
Want it shelf-stable? Give the sealed jars a 10-minute boil in water. Store them somewhere cool and dark and you’re all set for up to a year.