Easy Peach Pepper Jelly Recipe (Sweet & Spicy) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Remove Foam: Remove the pot from heat and skim off any foam that has formed on the surface to ensure a clear jelly.
- 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.
- 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.
- 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
