Nectarine & Peach Jalapeño Quick Jam
This Nectarine & Peach Jalapeño Quick Jam is a vibrant, sweet and spicy spread perfect for toast, yogurt, or grilled dishes.
Servings: 6 servings
Ingredients
- 3 large ripe nectarines peeled and chopped
- 3 large ripe peaches peeled and chopped
- 1-2 jalapeños seeded and finely chopped (adjust based on your heat preference)
- 1 cup granulated sugar you can reduce slightly if you prefer less sweet
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract optional, for added depth
- pinch salt
- 2 tablespoons chia seeds optional, for natural thickening
Instructions
Step 1: Prepare the Fruit and Jalapeños
- Start by washing your nectarines and peaches thoroughly. Peel them by blanching in boiling water for 30 seconds, then transferring to an ice bath; the skins should slip off easily. Chop the peeled fruit into small pieces to ensure even cooking. For the jalapeños, remove the seeds if you want less heat, then finely chop the peppers. Remember, the amount of jalapeño can be tailored to your spice tolerance.
Step 2: Combine Ingredients in a Saucepan
- In a medium-sized saucepan, add the chopped nectarines, peaches, jalapeños, sugar, and lemon juice. Stir to combine everything evenly. The lemon juice not only adds brightness but helps the jam set by activating the natural pectin in the fruit.
Step 3: Cook the Mixture
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent the fruit from sticking to the bottom. Once boiling, reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally. The fruit will soften, and the mixture will start to thicken.
Step 4: Add Vanilla and Chia Seeds
- Remove the saucepan from heat and stir in the vanilla extract, if using. This adds a lovely aromatic note that complements the fruit’s sweetness. If you want a thicker jam without additional cooking time, stir in the chia seeds now. They will absorb moisture and help the jam set as it cools.
Step 5: Cool and Store
- Allow the jam to cool slightly, then transfer it to sterilized glass jars. Seal tightly and refrigerate. The jam will continue to thicken as it cools. Enjoy it within 2-3 weeks for the freshest taste.
Equipment
- Saucepan
- Blender
- Glass Jars
Notes
- For a smoother jam, use an immersion blender after cooking for a creamy texture.
- Adjust jalapeño quantity and seed removal to control the spice level.
- Store jam in sterilized jars and refrigerate; it keeps fresh for up to three weeks.