Easy Peach Pepper Jelly Recipe (Sweet & Spicy) Recipe

Introduction

This Easy Peach Pepper Jelly combines the natural sweetness of fresh peaches with the vibrant kick of bell peppers and jalapeños. Perfect as a sweet and spicy condiment, it’s great on crackers, cheese boards, or as a glaze for meats.

Ingredients

• 3 cups fresh peaches, peeled and finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1–2 jalapeños, seeded and finely diced
• 1/4 cup apple cider vinegar
• 1 box (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar

Instructions

1. Step 1: Sterilize jars, lids, and rings by boiling or using a dishwasher cycle, then keep them warm until ready to use.
2. Step 2: In a large pot, combine the chopped peaches, red and green bell peppers, jalapeños, and apple cider vinegar. Heat over medium heat until it begins to simmer.
3. Step 3: Stir in the powdered fruit pectin and bring the mixture to a full rolling boil over medium-high heat.
4. Step 4: Add all the granulated sugar at once. Stir continuously and return to a rolling boil. Boil for 1–2 minutes to ensure proper gel setting.
5. Step 5: Remove the pot from the heat and skim off any foam that forms on top.
6. Step 6: Carefully ladle the hot jelly into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, place the lids on, and screw on the rings until fingertip-tight.
7. Step 7: Process the jars in a boiling water bath for 10 minutes. Adjust the time if you live at a higher altitude.
8. Step 8: Let the jars cool undisturbed for 12–24 hours. Check that all seals are secure before storing the jelly in a cool, dark place.

Tips & Variations

• For a milder jelly, reduce the jalapeños to one or substitute with a sweeter pepper like banana pepper.
• Use white vinegar instead of apple cider vinegar for a sharper tang.
• Add a teaspoon of grated ginger to the mixture for extra warmth and complexity.
• If fresh peaches are not in season, frozen peaches can be used; just thaw and drain excess juice before chopping.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and use within 3 to 4 weeks. Reheat gently if using as a glaze or sauce to restore fluid consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought peach jam instead of fresh peaches?

Using fresh peaches is important for texture and flavor. Store-bought jam is already cooked and will not set properly with the pectin in this recipe.

What if my jelly doesn’t set?

Sometimes jelly fails to set if the pectin has lost its potency or the sugar ratio is off. To fix a runny batch, you can reheat it, add a bit more pectin following package instructions, and reprocess in jars.

Easy Peach Pepper Jelly Recipe (Sweet & Spicy) Recipe

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4.7 from 125 reviews

This Easy Peach Pepper Jelly recipe combines the sweetness of fresh peaches with the vibrant flavors of red and green bell peppers and a spicy kick from jalapeños. Perfect as a sweet and spicy spread for crackers, cheese boards, or grilled meats, this homemade jelly is cooked on the stovetop, uses powdered fruit pectin for a perfect gel, and is preserved through boiling water bath canning.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes plus 12-24 hours cooling time
• Yield: Approximately 5 half-pint jars 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 3 cups fresh peaches, peeled and finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1–2 jalapeños, seeded and finely diced
• 1/4 cup apple cider vinegar
• 1 box (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar

Instructions

1. Sterilize Jars: Sterilize jars, lids, and rings by boiling or using a dishwasher on a hot cycle, then keep them warm until ready to use to prevent contamination.
2. Combine Ingredients: In a large pot, mix the finely chopped peaches, red and green bell peppers, jalapeños, and apple cider vinegar. Heat the mixture over medium heat until it reaches a simmer.
3. Add Pectin: Stir in the powdered fruit pectin thoroughly and bring the mixture to a full rolling boil over medium-high heat. Ensure that the mixture cannot be stirred down.
4. Add Sugar and Boil: Add all the granulated sugar at once. Stir continuously and bring the mixture back to a full rolling boil. Boil for 1 to 2 minutes to activate the pectin and fully dissolve the sugar.
5. Remove Foam: Remove the pot from heat and skim off any foam that has formed on the surface to ensure a clear jelly.
6. Fill Jars: Ladle the hot jelly into the sterilized jars, leaving 1/4 inch headspace at the top. Wipe the rims clean, place lids on, and screw on the rings until fingertip-tight.
7. Process Jars: Process the jars in a boiling water bath for 10 minutes, adjusting time for altitude if necessary. This step seals the jars and preserves the jelly.
8. Cool and Store: Let the jars cool undisturbed for 12 to 24 hours. After cooling, check that the lids have sealed properly before storing the jelly in a cool, dark place.

Notes

• Peel peaches by blanching them in boiling water for 30-60 seconds then shocking in ice water for easy skin removal.
• Adjust jalapeño quantity based on desired spice level; removing seeds reduces heat.
• Ensure a full rolling boil is achieved when adding pectin and sugar for proper gel-setting.
• Water bath processing is essential for safe preservation and extended shelf life.
• Store sealed jars in a cool, dark place; refrigerate after opening.

Keywords: peach pepper jelly, homemade jelly, peach preserves, sweet and spicy jelly, canning, fruit pectin jelly