Use this sweet and spicy Peach and Pepper Jam on cheese and crackers or try it as a glaze for chicken or shrimp.
I am seriously addicted to the flavours of this peach and pepper jam. Sweet peaches pair with red and jalapeno peppers, to make a jam that is both sweet and spicy, delicious and versatile.
There is possibly nothing finer than this jam on top of a round of melted brie. I’ve also enjoyed it with crackers and cream cheese. Or aged cheddar. If you’re adventurous, enjoy it on toast or a scone. And that’s not all! It makes a great and flavourful glaze for chicken or shrimp. Or serve it on the side as a sweet and spicy condiment.
This jam makes great hostess or Christmas gifts. If you decide to make lots, make some small jars and have them ready for gifts any time.
Cook’s Notes for Peach and Pepper Jam
The recipe below is for a full-batch of this jam, intended to be processed in a hot water bath and put up for longer term storage. I’ve also added how to make a small-batch of this jam, so you can skip the processing and just store it in the fridge for short term use.
Peach and Pepper Jam
A delicious sweet and spicy jam, perfect with crackers and cheese, as a condiment or as a glaze for chicken or shrimp.
Ingredients
- 4 cups peaches peeled and finely chopped
- 1 medium red bell pepper seeded and finely chopped
- 3 medium jalapenos seeded and finely chopped
- 1/2 tsp. grated lemon rind
- 2 Tbsp. cider vinegar
- 2 oz box pectin powder 57g *see notes
- 5 cups white sugar
Instructions
-
Place peaches in a large, non-reactive pan. Combine peppers, lemon rind, cider vinegar and pectin powder with fruit in pan. Stir well to combine. Place on the stove-top over high heat and stir until the mixture comes to a full boil. Stir in sugar and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a spoon and discard. Pour into clean warm, sterilized jars, filling to within 1/4-inch of rim. Seal while hot with sterilized lids. Process in a hot water bath for 10 minutes.
-
Small-batch variation: Halve recipe and refrigerate in jars for short-term use.
Recipe Notes
Apparently (like many things!), some boxes of powdered pectin are now only 49g. Unfortunately, the ratio of pectin to sugar to fruit in this recipe still requires the full 57g in order for the jam to set. That may mean that you will need to buy two packages and use a full package and a portion of the second to equal 57g.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Would store bought canned peaches work? And if so, any changes on other amounts?
Hi Teresa, I am not sure about canned peaches. I have never tried it, so I really can’t help there. Frozen (thawed) peaches would maybe be a better alternative.
My mom tried this with both canned and frozen peaches. Canned peaches work but the frozen peaches tasted much better in the recipe.
So glad to hear :) Thanks!
Thanks for sharing this! Very helpful to know :)
The major brands of boxed powdered pectin I can find in my area are only 49g in weight rather than the 57g called for in this recipe. The smaller amount was not enough to make this jam set, so I had to boil it a second time, adding more pectin. It turned out fine, and very tasty. I’m wondering if liquid pectin would work as well, and if so, how much?
Hi Michael, yes, liquid pectin would work, but I have no idea how much. That would require math and I suck at math :) I do know that there are ratios of sugar/fruit and all kinds of pectin that usually come with the package or are available online. You would have to adjust this recipe in line with those ratios for liquid pectin.
This jam looks and sounds wonderful. I was wondering if it can be made in a jam/jelly maker?
Hi Melissa, I have never used (or even heard of) a jam/jelly maker. But I’m thinking through what it must be and how it must work and I would say, yes, this jam would probably work just fine. It’s a classic “jam”, so should adapt just fine.
I just made this recipe and I have to say this was the perfect match to the one I usually buy! Except this one is way way better! Thank you so much for sharing this!!!
Where did you get your jars?
Hi Debby, They are Weck jars. I think I bought them online. You should be able to google that name and find an online seller easily :)
We made this jam yesterday and it did not gel up as well. We made a quadruple batch, but my husband did not want to put 20 cups of sugar in it, so he put in only 10 cups. It was sweet enough as it was. Could the lack of sugar be the cause? We are new to canning jams.
Hi Hope, the lack of sugar is definitely the cause. When it comes to jam, it’s very important not to mess with the sugar to fruit ratio in a recipe. It’s a science and is the most important thing to follow when making jam. By cutting the sugar in half, you pretty much guaranteed that this jam wouldn’t set. I get it. It sounds like a lot of sugar, but it’s jam. You won’t be sitting down to eat a whole jar of it in one sitting. It’s used a bit at a time, like sugar in coffee. All that said, if you want to try and salvage it, you could add the remaining sugar and re-boil the mixture and see what happens.
Great recipe, but we have a question. Pectin in our store comes in 1.75 oz (49 g) packets and the recipe calls for 2 oz (57 g).
Should we adjust the volume of fruit and sugar?
Hi Brian and yes, if you want to start with the 49g, you should probably scale it down slightly in the same ratio of 49/57 (will require a bit of math, for which I am woefully unqualified ;)
Jennifer, What size jars? I don’t think I ever seen it. I’m thinking maybe 1/2 pint jars, but not sure and am making this tomorrow, and don’t want to overbuy jars. We are using at a kitchen wedding shower for game prizes.
Hi Susan, I used Weck jars here, but anything around 8-10 oz sized jars will work great for this one. Enjoy!
Made exactly according to recipe…. Delicious!
So glad to hear, Rachael! Thanks :)
Could this jam be frozen?
Hi Beverly, this should freeze just fine :)
This is a yummy and super easy jam recipe 👍🤗
Thank you so much I’ll make this for years to come.
Glad to hear, Pamela! Thanks :)
Hi Jennifer, this is such a lovely recipe and I would like to give it a try. Do you mind sharing what type/brand of pectin you used for it? Thanks, Aleksandra
Hi Aleksandra and thanks, I typically use CERTO brand, as it’s the one most widely available here.
Wondetful! So good we were fortunate to get more peaches just in time to make more batches!
So glad to hear! Thanks and enjoy :)
Hi, I’m thinking of making this but was wondering if I understand your instructions…only liquid recipe calls for is 2 Tbsp of cider vinegar but instructions say to bring ingredients to a boil. Is the liquid only from the juices from the peaches?
Thanks, Nikki
Hi Nicola, I can see how you can imagine there would be nothing to boil, but once you combine the sugar with the fruit and add heat, it quickly turns in to a liquid. It’s a combination of the melting sugar and the fruit juices :)
I made this last night, followed the directions exactly and it didn’t gel. Never had this problem with jam before (and I’ve made a lot of jam). What do you think the problem could be? If I dumped it all in a pot, heated it up again and added another pack of pectin would it gel better? It tastes delicious (I took a taste from the pan after all the jars were filled!!) so I really want it to gel nicely so that I can use it! :)
Hi Jennifer and sorry to hear that. I’ve never had an issue with it, but I have with other jams, so I would definitely suggest adding some more pectin (not a whole package – maybe 1/3 or so) and re-boiling. I can only think it didn’t boil long enough to reaching the gelling point, so a second boil should do the trick.
You only refrigerate this after it is open . How lon will it keep in my cold room . After opening in refrigerator. Thank you
Hi Ethel, if you don’t process and properly seal this jam in a hot water process, it should be refrigerated continuously, even before it’s open. It will keep in the fridge for about 2 months. For long storage or to store in cold storage, you should process it with the hot water method.
This sounds delicious! Did you use a hot red pepper or sweet red bell pepper?
Hi Jen, I just use sweet red peppers, to make a sweet and savoury jam. That said, you could use all/some hot peppers if you’d like more of a sweet/hot jam.
Could canned peaches be used? I have 2 quarts of Ruston Reds left from summer. Also 18 beautiful huge fresh lemons!
Hi Rachel, I think they could, though the cooking time would be less, as the peaches are starting out quite soft. If you try it, let me know how it works out!
Delicious! I made a few batches today, and ended up with 24 jars! ? I left out the lemon rind, only because I didn’t have any, but am definitely not complaining about the final result. They’re so pretty! Tip: after the water bath, we placed the jars upside down to cool for a bit, and then flipped them back to cool completely. This allowed the fruit to stay suspended throughout the jar. Planning on gifting these to neighbours for thanksgiving, and can’t wait to have it on top of baked brie! Thank you for the recipe!
So glad you enjoyed it Zelia! And great tip to make it even prettier :)
Can you substitute the dry pectin for the liquid?
Hi Cathy, the recipe calls for the dry, pectin powder.
Have you ever made this with frozen peaches? Just wondering if the consistency stays the same. I have cases of frozen peaches and would love to try your recipe. Sounds delicious!
Hi Pam, I haven’t made it with frozen peaches, but my gut tells me it would work just fine. If you try it, let me know how it works out!
This is so smart! I definitely am really into the sweet and spicy flavor combo thing. I’ve had an apricot habenero jam that I’m obsessed with, but never tried it with peaches (I imagine it would be similar). Beautiful photos too!
Thanks Sarah. I think you would love this jam then. Very similar to the apricot version, perhaps a little sweeter, but same profile.
What a great combination! I have had pepper jelly on my mind lately – and peaches. This is brilliant as well as beautiful. Have a lovely weekend.
Thanks Tricia. This jam is seriously addicting :)
LOVE that sweet and spicy combo, it’s so addicting! I have never actually canned anything but this looks delicious enough that I think I need to give it a try!
Thanks Sara and you can definitely make this without canning. Just make a small batch and keep it in the fridge.
I love a spicy jam! I have plenty of peaches and jalapenos, so this is one I’m trying for sure- it sounds delicious! :)
Thanks Betty. I think you will love this them :)
OMG, I can already tell you I am going to be addicted to this jam as well! Peaches are EVERYTHING right now and using them in a jam is the best idea ever! Plus I adore that you spiced this up! I will be putting this jam on all the things for sure! Pinned! Cheers!
Thanks Cheyanne. This jam is seriously addicting. I warn you :)
Oh, those little jars are so pretty and showcase your gorgeous jam perfectly! I love a sweet and spicy mix too and I am licking my lips thinking of it on shrimp! I love hostess gifts like this and they are always so appreciated.
Can I invite you for lunch so I can get a jar? lol
Thanks Robyn and most definitely, I’ll bring a jar along ;)
This jam is so up my alley Jennifer!! Yes, perfect to give as gifts too!! That is if I don’t eat it all myself! ?
Thanks Mary Ann and I know what you mean. I have these little jars in my fridge and I may have been sneaking spoonfuls of it :)