Peach–Jalapeño Summer Pepper Jam

Instructions:

1. Add the peaches, red bell pepper, jalapeños, sugar, lemon juice, lemon zest, and salt to a saucepan set over medium heat.
2. Stir frequently until the sugar dissolves completely and the mixture begins to bubble.
3. Reduce the heat to medium-low and simmer for 25 to 30 minutes, stirring often, until the mixture thickens to a jam-like consistency.
4. For a smoother texture, lightly mash the mixture with a spoon or potato masher.
5. Remove from the heat and allow the jam to cool slightly; it will continue to thicken as it cools.
6. Spoon the jam into clean jars and refrigerate for up to three weeks.

Variations

• Substitute mango or pineapple for part of the peaches for a tropical twist.
• Add a pinch of ground ginger for extra warmth and complexity.
• Use serrano peppers instead of jalapeños for a spicier finish.
• Stir in a splash of apple cider vinegar for a tangier profile.

Tips

• Chop the fruit and peppers evenly to ensure a consistent texture.
• Stir frequently during simmering to prevent sticking or scorching.
• Adjust the heat level by increasing or reducing the jalapeños and red pepper flakes.
• Serve over cream cheese with crackers, brush onto grilled chicken or shrimp, or use as a glaze for burgers and ribs.