Peach Pepper Jelly (Easy Recipe)

Let me introduce you to one of my all-time favorite condiments: Peach Pepper Jelly.

This sweet and spicy jelly is perfect for adding a bit of zing to your morning toast or making any cheese plate a little more exciting.

Plus, it’s a great way to use up the end-of-summer peaches that are starting to get a little overripe.

Trust me, once you try this jelly, you’ll be spreading it on everything you eat!

5 Reasons You’ll Love This Peach Pepper Jelly Recipe

1. Sweet and Spicy: This jelly strikes the perfect balance between sweet and spicy, thanks to the combination of fresh jalapeno and bell peppers and ripe peaches.
2. Versatile: While it’s great on toast or biscuits, this jelly is also a great addition to a cheese plate, glaze for meat, or as a condiment for sandwiches.
3. Easy to Make: Despite the intricate taste, this jelly is surprisingly easy to make with just a few simple ingredients.
4. Budget-Friendly: Since you can make this jelly with in-season peaches that are on sale at the grocery store, it’s a budget-friendly way to add a little something special to your pantry.
5. Convenient to Store: Once sealed in a jar, this jelly can last for months in the pantry, making it a convenient pantry staple to have on hand for impromptu meals or snacks.

Essential Equipment

• Large Pot: A 21-quart stockpot or canning pot is necessary for processing the jelly in a water bath.
• Half Pint Jars with Lids and Rings: These jars are the perfect size for storing the jelly and can help with portion control.

Ingredients You’ll Need

• Jalapeno Peppers: About 1 1/2 cups chopped (or 1 pound). The jalapeno peppers add the spicy kick to the jelly.
• Yellow or Orange Bell Pepper (optional): Adds a pop of color and a slightly milder flavor than the jalapenos.
• Sugar: 6 cups of granulated sugar is necessary for creating the jelly’s structure and sweetness.
• Apple Cider Vinegar: 1 cup of apple cider vinegar adds tanginess and acidity to the jelly.
• Peaches: 3 large peaches (or 1 1/2 cups chopped) create the fruity taste and texture of the jelly.
• Powdered Pectin: One (1.75-ounce) box of Sure-Jell powdered pectin (Original) creates the jelly’s texture and helps it set.
• Water: 3/4 cup of water is needed to dissolve the powdered pectin.

How to Make Peach Pepper Jelly

1. If processing in a water bath for shelf-stable jelly, prepare a 21-quart pot of boiling water. Otherwise, no preparation is necessary if storing the jelly in the fridge or freezer.
2. Wash the jars with hot soapy water, and sterilize them if making shelf-stable jelly.
3. Remove the stems and seeds from the jalapeno and bell peppers while wearing gloves to protect your hands. Chop the peppers using a knife or pulse them in a food processor.
4. Combine the peppers, sugar, and vinegar in a 6- to 8-quart pan or pot. Bring the mixture to a boil, stirring occasionally, and let it boil at a rolling boil for 3 minutes.
5. Peel and chop the peaches into small pieces. Add the peaches into the pepper mixture and bring the mixture back to a boil, boiling it for an additional 2 minutes.
6. In a separate small saucepan, stir together the powdered pectin and water. Bring the mixture to a boil and boil it for 1 minute, trying to time it so that the pectin is ready when the peach mixture has boiled for 2 minutes.
7. Stir the cooked pectin mixture into the peach mixture, and bring the entire mixture to a boil, boiling it for 1 full minute.
8. Remove the peach-pepper mixture from heat and skim off any foam that appears.
9. Fill the jars with hot jelly mixture, and wipe the jar rims clean. Seal the lids with jar rings.

5 Expert Tips and Tricks for The BEST Jelly

• Wear gloves: When working with the peppers, it is important to wear gloves to protect your hands from the spicy oils that can linger on your skin.
• Mince the peppers: To achieve a smoother texture, try mincing the peppers finely rather than pulsing them in a food processor. This will prevent larger pieces of peppers from floating to the top of the jars.
• Don’t overcook the mixture: Be sure to not overcook the mixture, as this can result in a syrupy texture rather than a jelly-like set.
• Skim off the foam: Removing the foam from the mixture before pouring it into jars allows your jelly to be crystal clear.
• Let it cool before storing: Let the jars cool before storing them, and avoid touching the lids until they have fully sealed. This will ensure that your jelly remains fresh and has a longer shelf life.

Recipe Variations

• Peach Cranberry Pepper Jelly: Replace the bell pepper with fresh cranberries, which will add a tart taste that balances out the sweetness of the peaches.
• Peach Mint Pepper Jelly: Add fresh mint leaves to the mixture, which will provide a refreshing flavor that pairs well with the spiciness.
• Pineapple Pepper Jelly: Replace the peach with crushed pineapple and add an additional 1/2 cup of sugar to balance out the tanginess of the pineapple.
• Peach Habanero Jelly: Substitute the jalapenos with habanero peppers, for an extra spicy kick.
• Peach Rosé Pepper Jelly: Replace the apple cider vinegar with rosé and add in some fresh rosemary sprigs for a unique twist on the classic recipe.

Storing, Freezing, and Reheating

• Storing: Store the jars in a cool, dry place like a pantry. If you’ve sterilized the jars during preparation, the shelf life can be up to a year. If not, however, the jelly should be consumed within a couple of weeks.
• Freezing: If you do not want to process the jars for shelf-stable jelly, you can freeze them, leaving enough headspace for expansion.
• Reheating: To reheat, simply place the jar in a hot water bath to warm up the jelly.