| | |

Skillet Strawberry Peach Pepper Jam

Skillet Strawberry Peach Pepper Jam

This skillet strawberry peach pepper jam is sweet, spicy and so tasty! My family loves to eat crostini slathered in warm brie and topped with a fruit pepper jam so I make this kind of jam often. Our strawberry patch has been bursting with berries and I can barely keep up with them so I decided to make a batch of spicy jam with them. I also had a couple of peaches that needed to be used up, a lemon and a jalapeno in the refrigerator so I threw them together in the skillet with some sugar. We nearly devoured the whole jar with some creamy brie and crisp crostini for a smorgasbord dinner recently and we all thought it was fantastic.

Skillet Strawberry Peach Pepper Jam

How to Make Skillet Strawberry Peach Pepper Jam

Place the diced strawberries, peaches, finely diced jalapeno pepper, sugar, and lemon juice together in a large cast iron skillet over medium heat.

Skillet Strawberry Peach Pepper Jam

Cook, stirring often, until the berries, peaches, and liquids have reduced down to a thick jam, about 20-25 minutes. It’s done when a spoon pulled through the jam leaves a path in the skillet.

Pour into a glass jar and allow to cool. Cover with a tight lid and store in the refrigerator for a week. Enjoy.

Skillet Strawberry Peach Pepper Jam

Skillet Strawberry Peach Pepper Jam

Skillet Strawberry Peach Pepper Jam

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Miscellaneous
Cuisine: American
Author: Pam

Ingredients

  • 2 cups strawberries, hulled and diced
  • 1 cup peaches, peeled & diced
  • 1 jalapeno, finely diced
  • 1/2 cup white sugar
  • Juice from 1/2 a lemon

Instructions

  • Place the diced strawberries, peaches, finely diced jalapeno pepper, sugar and lemon juice together in a large cast iron skillet over medium heat.
  • Cook, stirring often, until the strawberries, peaches and liquids have reduced down to a thick jam, about 20-25 minutes. It’s done when a spoon pulled through the jam leaves a path in the skillet.
  • Pour into a glass jar and allow to cool. Cover with a tight lid and store in the refrigerator for a week. Enjoy. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. How I wish I could eat strawberries. I love them but they do not like me. Keep safe and enjoy your day, Diane

  2. I love a good pepper jelly. With Brie and crostini with pepper jelly is one of my weaknesses!

  3. Can this be canned??

    1. Valerie,

      I’ve never tried so I’m not sure how it would turn out (ours disappears quickly in my house). If you try it, I would make sure to carefully follow canning procedures. Let me know if you give it a try and how it turns out.

      -Pam

  4. 5 stars
    I made this last night/this morning. Following the recipe, it yields 3 quarter (4 oz) pint jars. I did can mine. Heavy wash the jars in the dishwasher, then sterilize in a full rolling boil for at least 30 min. Leave 1/4 in headspace, and process in a full rolling boil for 40 min.