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 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
- 5 cups white sugar
Instructions
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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.
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Small-batch variation: Halve recipe and refrigerate in jars for short-term use.
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 :)
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 ;)
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 :)
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 :)
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.
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 :)
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.
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!
Can you substitute the dry pectin for the liquid?
Hi Cathy, the recipe calls for the dry, pectin powder.
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 :)
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!
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.
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.
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.
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 :)
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 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.
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 :)