This easy and delicious peach pepper jelly recipe is a sweet, spicy peach flavored jelly that is so wonderful to serve at any get-together or just to eat alone with cream cheese and crackers! It can also be used as a delicious glaze on different meats, such as chicken and pork chops.
My late summer peach trees have more than normal fruit on it this year and a good chance to try new recipes for the sweet peaches. I tried this peach pepper jam recipe for the first time and loved it!
Ingredients
- 2 cups Peaches: Peeled and chopped
- 1 Bell Pepper: Red, orange, or yellow bell peppers, finely chopped
- 1 cup Hot Peppers: Use peppers of your choice, I used 3 jalapeno peppers, 1 poblano, and 3 Anaheim, finely chopped. Habanero peppers are also good for hot pepper peach jam.
- 1 cup Apple Cider Vinegar
- 1 package Powdered Pectin
- 5 cups White Sugar
Detailed Steps to Make the Peach Pepper Jam
First wash the ripe peaches. Then blanch the peaches or put them in ice water to make them easier to peel. Peel the peaches.
Finely chop the peaches, and peppers in a food processor. If you touch the inside of the hot peppers, wear gloves. Add these ingredients to a large pot.
Add the vinegar and pectin to the pot, stir well, heat on high heat and bring to a full rolling boil, stirring constantly.
Add the sugar, stir well, bring back to a full boil and boil for 1 minute.
Remove from heat and skim off foam. Ladle the hot jelly into jars, using a canning funnel. Leave a 1/4 inch headspace.
Wipe the rim of the jar with a damp rag, remove the air bubbles and add the lids. Add the canning jars to the boiling water bath and process jars at a hard boil for 10 minutes. I use the Ball electric water bath canner and love it.
Remove the hot jars from the hot water bath after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
Enjoy!
Enjoy this sweet and spicy peach pepper jelly on cream cheese and crackers or on hamburgers and hotdogs. It can also be used as a glaze on any kind of meat, such as chicken or pork. The sweet heat of the jelly is delcious!
The hot pepper jelly can also be used as a spicy jelly on biscuits or eggs for breakfast.
Try my other peach recipe, peach salsa!
See my website at www.HawkPointHomestead.com for more of my other jellies including my dandelion jelly recipe, redbud jelly recipe, lilac jelly recipe, peony jell, red clover jelly, daylily jelly and apple blossom recipe. I recently added my rose jelly made from rose petals.
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Peach Pepper Jelly Recipe
This easy and delicious peach pepper jelly recipe is a sweet, spicy peach-flavored jelly that is so wonderful to serve at any get-together or just to eat alone with cream cheese and crackers! It also makes a delicious glaze for any kind of meat including pork and chicken.
Ingredients
- 2 cups Peaches: Peeled and chopped
- 1 Bell Pepper: Red, orange, or yellow, finely chopped
- 1 cup Hot Peppers: Use peppers of your choice, I used 3 jalapeno, 1 poblano, and 3 Anaheim, finely chopped
- 1 cup Apple Cider Vinegar
- 1 package Powdered Pectin
- 5 cups White Sugar
Instructions
1. First wash the peaches. Then blanch the peaches or put them in ice water to make them easier to peel. Peel the peaches. 2
2. Finely chop the peaches, and peppers in a food processor.
3. Add these ingredients to a large pot.
4. Add the vinegar and pectin to the pot, stir well, heat on high heat and bring to a full rolling boil, stirring constantly.
5. Add the sugar, stir well, bring back to a full boil and boil for 1 minute.
6. Remove from heat and skim off foam. Ladle the peach pepper jelly into jars, using a canning funnel. Leave a 1/4 inch headspace.
7. Wipe the rims of the jars, remove the air bubbles and add the lids. Add the canning jars to the boiling water bath and process jars at a full rolling boil for 10 minutes.
8. Remove the hot jars from the canning pot after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
Made this peach pepper jelly and it was awesome
Thank you! I am glad you liked it!
Great recipe, but it would really be helpful if the number of jars was included in the recipe.
Thanks! And thanks for commenting. I usually do include the yield and I must have forgot! I added it in. I got 6 half pints of jelly.
My husband and I tried this recipe and it turned out great. Now I must confess I have an innate drive to fudge a recipe and take a slight detour. Even if Gordon Ramsey himself was barking orders next to me, I would find some way to mesh two recipes together, and clean out the fridge of this ‘n that leftovers In the process. Needless to say, I followed it as closely as I could and it’s delish! I used peaches from an attempted bourbon infusion. Cooked them way down and then “essentially” followed the recipe steps. We added 1.5 c chopped bell peppers. We’re listening to the lid pops as I write this review. .
Thank you so much for the comment! I am the same way. It is kind of hard for me to write the recipes, as I just make a lot of stuff up on the fly. In doing this I measure everything and write it down. Lol. But I think most recipes are a matter of preference and just give you a starting point!