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Peach Jalapeño Skillet Jam

Libby with Lemony Thyme
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins


  • 1 1/2 lbs. fresh peaches peeled & sliced
  • 1 cup sugar
  • 2 jalapenos fine diced
  • 2 Tbl. lemon juice


  • Layer the sliced peaches with sugar in a bowl and allow to macerate in the refrigerator for at least 15 minutes or up to 4 hours.
  • Pour into a cast iron skillet; add jalapeno and lemon juice and simmer over medium heat until most of the liquid has evaporated and the jam has thickened, about 15 - 20 minutes.
  • Remove from heat and allow to cool to room temperature. Store in air-tight jar for up to 3 weeks in the refrigerator.