Jalapeno Peach Spread

Total Time
15 mins
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.

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


  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.