Peach Jam with Sriracha - Waterbath Canning


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. BRING a large pot of water to a boil.  While it heats, cut the peaches in half and remove the pits.  Fill a large bowl two-thirds of the way up with cold water. Blanch peaches in the boiling water for 1 to 2 minutes, then immediately transfer to the ice water.
  3. COOL enough to touch, slip off the skins and halve and pit the peaches.  Place the peaches in a shallow bowl or baking dish.  Using a potato masher, smash them into a pulp.  Stir in the sugar and let the fruit sit for a few minutes, untiil the sugar is mostly dissolved.
  4. To COOK, scrape the fruit into a large skillet, add the lemon juice, and place over medium-high heat.  Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 10 to 12 minutes.  It's done when you pull a spatula through the jam and it doesn't immediately rush in to fill the space you've cleared. In the last couple of minutes of cooking, stir in the sriracha.
  5. REMOVE the jam from the heat and laddle into prepared jars, leaving 1/2-inch of headspace.  Wipe the rims, apply the lids and bands. Place jar in boiling water canner. Repeat until all jars are filled. 
  6. PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


Peach Jam with Sriracha - Water Bath is rated 5.0 out of 5 by 8.
Rated 5 out of 5 by from I've got People Begging for this! I've made a couple of batches now. I have friends and family asking for more. It is EXCELLENT over shrimp or wings.
Date published: 2018-01-09
Rated 5 out of 5 by from This recipe is fabulous. ....we use it as wing sauce and on meatballs. Make it every year with our Palisade peaches!
Date published: 2016-08-31
Rated 5 out of 5 by from Great jam recipe!!! I was intrigued with the use of Siriracha in jam but I had some very ripe peaches so thought I'd give this recipe a try. The only difference in preparation was I used the peach jam recipe from my Ball freshtech machine and added the Siriracha a couple of minutes before the cook ended. Canned for 10 minutes. Delicious!!! Having some with BBQ pork chops tonight and loved the suggestions made by other reviewers!!! Thank you.
Date published: 2016-08-29
Rated 5 out of 5 by from Quick and delicious! I love this recipe. It's fast and simple to make, and made delicious jam. Compared to other jams, it's not as sweet, and the sriracha gives it a savoury edge. It was fantastic with cheese.
Date published: 2015-10-01
Rated 5 out of 5 by from Delicious! Perfect instructions, easy to follow. This is a sweet and spicy jam that I'll be using over cream cheese to put on crackers for the holidays. I will also use it to top pork and chicken. Love this recipe!
Date published: 2015-08-28
Rated 5 out of 5 by from Spicy Peach Jam! This was an easy and delicious recipe. My husband loves Sriracha and loved this jam too. Getting ready to make a second batch so he has more and we have some to share. I am curious if I would like to reduce the sriracha amount would I increase lemon juice to keep acidity level the same.
Date published: 2015-08-14
Rated 5 out of 5 by from Delicious!! Very simple preparation. A sweet jam with bite..would be great with meats or on crackers with a bit of Brie.
Date published: 2015-08-03
Rated 5 out of 5 by from love the small batch excellent flavor and the recipe was easy and right on
Date published: 2015-07-17
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