Our peach tree is loaded with peaches again this year, so yesterday I decided it was time to use up the last of the peaches in the freezer from last year. Chris had found a recipe for Peach Jalapeno Jam on Pinterest that was the perfect inspiration. We had a few early serrano peppers in our garden and had bought a giant bag of limes at Costco last weekend, and the peaches were already peeled, sliced, and so soft after being frozen, I didn’t even need to chop them.
I zested and juiced a couple limes, chopped up a few peppers, added some sugar, and simmered everything on the stove to dissolve the sugar and reduce some of the liquid. I used a potato masher to break up the big chunks of peach, but left some smaller chunks. After about 30 minutes, I added a package of pectin, simmered the mixture for a couple more minutes and then spooned it into jars. After cooling overnight, it was ready to enjoy and freeze!
The flavor is bright and peachy, with a warm heat that’s not overpowering. The lime adds a nice acidity, but isn’t strong. I can’t wait to try it on buttered toast or grilled pork tenderloin, or maybe even ice cream.
Peach Lime Serrano Jam
Ingredients
- 3 lb peaches peeled and chopped
- 4 serrano peppers
- zest of 2 limes
- juice of 1 lime
- 3 cups sugar
- 1 package pectin
Instructions
- Combine peaches, serranos, lime zest, lime juice, and sugar in a large pot. Bring to a simmer. over medium heat.
- Simmer for 20-30 minutes, using a potato masher or spoon to crush the peaches into small chunks
- Stir in pectin and simmer for another 2 minutes
- Remove from heat and spoon into clean, sterilized jars and cover with lids. Let cool at room temperature until set, about 12-24 hours.
- Freeze or store in refrigerator.