Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe comes from a delightful book "Christmas Gifts of Good Taste." Originally posted to fill a request, I made this last year for the holidays and it was a big hit. This makes just a little over 4 cups of spread (kind of like a jelly sauce). Try this poured over cream cheese for a fast appetizer. Once opened, use up quickly - in about 1-2 weeks.

Ingredients Nutrition

  • 3 (15 ounce) canssliced peaches in juice, drained
  • 14 cup seeded and chopped red jalapeno pepper
  • 2 cups sugar
  • 14 teaspoon allspice

Directions

  1. Place peaches and jalapenos in a food processor and pulse until finely chopped.
  2. Pour this mixture into a Dutch oven or large saucepan.
  3. Add sugar and allspice and combine well.
  4. Stirring constantly, bring to a boil over medium-high heat, then lower the heat to medium-low.
  5. Cook 20 minutes over medium-low, stirring often, or until thickened.
  6. It will be like a thick sauce.
  7. Ladle into clean,sterilized,heat-resistent jars.
  8. Cover with clean, sterilized lids and let cool to room temperature.
  9. Place in refrigerator and keep chilled.
  10. This is not shelf stable jam (it must be refrigerated even when sealed) as it has not been heat canned.
  11. Use up the spread within one month or two weeks after opening.
  12. Serve with cream cheese on crackers.
Most Helpful

Very nice! Easy to make, a lovely color and a rich peach flavor. I did really heat up one of the jars...added pepper flakes and whole dried Thai peppers from my garden. I gave it to my nephew who loves hot food... a real Thai surprise!

Aroostook December 08, 2002

I made this for my daughter and SIL's wedding reception. Because I'd made so many other dishes, I cut this by 1/3, but I shouldn't have done so. Everyone really liked it, two platters of it were cleaned, and I had many requests for the recipe. This is something that I'll make a lot, including to have available around here as a breakfast jam...mmmm!!. I did add a bit more allspice and added some cinnamon. The red jalapenos look gorgeous in this mixture. I also used two bags of frozen peaches, thawed and didn't puree, just let everything boil away together until very tender and thick, stirring very often, then mashing with my potato masher into small chunks. I would imagine this could be poured into freezer canning containers and frozen successfully longer than a month. In any case, this one is truly delicious, versatile, and fun to make. Thanks for the keeper

Vina June 10, 2008

Yum!!! spicy sunshine in a jar!! I had 5# of peaches from our trees, so I started with fresh peaches and added 1/2 cup of pineapple juice. I also added red pepper flakes because I didn't have enough fresh jalpenos on hand to increase the amount accordingly. This is a recipe I will make often.

Susie D August 22, 2004