Jalapeno Peach Spread

Recipe by HeatherFeather
READY IN: 45mins
YIELD: 4 cups


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


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