Peach Sriracha Jam

Peach Sriracha Jam

A delicious sweet, tart and spicy accompaniment to burgers, cheese platter or grilled fish.
Author: Peach Sriracha Jam


  • 2 pounds peaches
  • 1 cup granulated sugar
  • ¼ cup sriracha
  • Juice of ½ lemon


  • Prepare a boiling water bath and heat jars in boiling water.
  • Bring a large pot of water to a boil. While it heats, fill a large bowl with cold water and ice. Blanch the peaches in the boiling water for 1 – 2 minutes then immediately transfer to ice water.
  • Slip off the skins of the peaches, cut peaches in half and remove pit. Place the peaches in a skillet and using a potato masher, smash them into a pulp.
  • Add the lemon juice and sugar, place over medium high heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick (about 10-12 minutes). It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared. After about 8 minutes, add the sriracha and keep stirring.
  • Remove jam from the stove and fill hot jars, leaving ½ inch headspace. Check for air bubbles. Wipe rims, cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Place in boiling water canner for 20 minutes (adjusted for Calgary altitude).


Adapted from Marisa McClellan in Preserving by the Pint