An easy and delicious peach and pepper jam, with peaches, jalapeño peppers and bell peppers. Use this sweet and spicy jam on cheese and crackers or try it as a glaze for chicken or shrimp.
There is possibly nothing finer than this peach and pepper 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.
Ingredients and substitutions
A few notes about the key ingredients …
Peaches – Start with fresh peaches. I haven’t tested this recipe with frozen or canned peaches.
Powdered Pectin – such as Certo or Sure-Jell. The box in Canada is 57g (2oz), and you will need one box. I recommend using powdered pectin if at all possible, as it is what was used to test this recipe. I haven’t tested this recipe with liquid pectin, though it may be as simple as adding it at the end of cooking (per the package directions.
How to make peach and pepper jam
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making this recipe.
- Combine the peaches, jalapeño peppers, red bell pepper, lemon rind and pectin powder in a large pot (not aluminum or cast-iron).
- Bring to a full boil over high heat, stirring regularly.
- Add the white sugar and stir in.
- If you like, you can add a 1/2 teaspoon of butter to the pot. This helps to reduce the foaming somewhat.
- Bring the mixture to a full, rolling boil, then let it boil hard for 1 minute.
- Remove from the heat, skim off and discard the foam and then ladle into jars.
Recipe tips!
- Unless you properly preserve this jam (sterilized jars and lids and a hot water bath), you will need to refrigerate this jam after making, for shorter-term use.
- You can make a half-batch if you don’t think you can use it all in the short term, or just hand out out to friends and family to enjoy, as they’ll surely appreciate it, too :)
- Jams need quite a bit of sugar to set properly, so I don’t suggest reducing the sugar from what is specified. If you are concerned about the sugar, you would need to use a low-sugar pectin and adapt this recipe accordingly.
Troubleshooting
If your jam has sat for 24 hours and has not set, all is not lost! Simply return the jam to a large pot and bring it back to a rolling boil. Boil at a full rolling boil for a couple of minutes more, then spoon back into the jars to set.
Canning guidance
If you’d like to can this jam for longer storage, be sure to use proper canning methods. The Bernadin Home Canning Guide is a great resource.
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Get the Recipe: Peach and Pepper Jam
Ingredients
- 4 cups fresh peaches, peeled, pitted and finely chopped
- 1 medium red bell pepper, seeded and finely chopped
- 3 medium jalapeño peppers, seeded and finely chopped
- 1/2 teaspoon grated lemon rind
- 2 Tablespoons apple cider vinegar
- 2 oz box pectin powder, 57g *see Note 1
- 5 cups white granulated sugar
- 1/2 teaspoon butter, optional, but will reduce foaming somewhat
Instructions
- Tip! Be sure to use a non-reactive pan to make jams. That means not using an aluminum or cast-iron pan.
- Tip! A full rolling boil is a boil that can't be stirred down. It's called a rolling boil because the liquid seems to boil up and roll over the top. Be sure the entire pot is at that level before you start timing the 1-minute hard boil!
- Place peaches, jalapeño pepper, red bell pepper, lemon rind, cider vinegar and powdered pectin into a large pot. Stir well to combine. Place on the stovetop over high heat and stir until the mixture comes to a full boil.
- Stir in the sugar and the butter, if using and bring to a full rolling boil, stirring occasionally. Be patient, as this can take 5-10 minutes. Once the jam reaches a full, rolling boil, allow it to boil hard for 1 minute, stirring constantly.
- Remove the pot from the heat. Skim off foam with a spoon and discard. Pour into clean, sterilized jars, filling to within 1/4-inch of the rim. Place lids onto the jars and finger-tighten. Let stand for 24 hours (refrigerated if not canned or at room temperature if canned).
- Refrigerate the jars for short-term use (up to 3 months) or process in a hot water bath for 10 minutes (*up to 1000 feet above sea level or longer if higher elevation), to preserve this jam for longer storage.
- Troubleshooting! If your jam has sat for 24 hours and has not set, all is not lost! Simply return the jam to a large pot and bring it back to a rolling boil. Boil at a full rolling boil for a couple of minutes more, then spoon back into the jars to set.
Notes
More jam recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Well we are down to the last two jars of a double batch so need to make more. Mine is on the thinner side because my measurements are not always exact…but I could have this jam via IV it is so good. So, no worries 🤣
Lol! So glad you are enjoying it, Judy :) Thanks!
I have tried this 2 different times it tastes great but it does not set up I have used extra pectin And it is still more like a sauce. But it still tastes great
Sorry to hear it didn’t set for you Barb. It is hard to know exactly where the issue lies without being in your kitchen :) Did you use the specified amount of sugar? Did you use powdered pectin? Did you boil the mixture for the required time/did it pass the cold-plate test? Those are the usual issues for jam not setting.
I made your peach & pepper jam, it is absolutely delicious! I’m in the USA, I used the 1.75 oz (49g) box of pectin. It worked out perfectly! My husband & mother-in-law both love it. Thank you for sharing! I sure do appreciate you.
Thanks so much, Christie! So glad you all enjoyed it.
I tried this recipe using nectarines because I too many and it is amazing so thank you
If you put a heaping tsp of butter or margarine into the pot with everything you won’t have to skim foam off it won’t be there I do it in all my jams and jellies
Thanks again Nancy
So glad you enjoyed it Nancy and great tip! Thanks :)
Can I use frozen peaches?
Hi Melody and the best I can offer is probably. I haven’t tried it myself, but conventional wisdom suggests it should work. Thaw the peaches and keep the juice that drains off and add it with the peaches to the pot. If you try it, let me know how it worked out.