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Tokyo Peach Jalapeño Jam

This Little Goat went to Tokyo
  • This Little Goat went to Tokyo


2 1/2 cups jam


1 hour (includes cooling time)

active time

15 minutes


2 pounds ripe peaches, pitted and sliced 

1 jalapeño, seeded and finely diced 

2 cups granulated sugar

2 Tbsp This Little Goat went to Tokyo

Juice and zest of 1 lime

1/2 tsp kosher salt


Combine the peaches, jalapeño, sugar, This Little Goat went to Tokyo sauce, lime juice and zest and salt in a large nonreactive saucepan. Bring the mixture to a boil over high heat.

Reduce the heat to medium and let simmer, stirring frequently, until the peaches are broken down, about 30 minutes. Let cool completely (the mixture will continue to thicken as it cools), then transfer to a lidded container. Refrigerate up to 2 weeks.

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