Use this sweet and spicy peach and pepper jam on cheese and crackers or try it as a glaze for chicken or shrimp.

peach and pepper jam in jars

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

Unless you properly preserve this jam (sterilized jars and lids and hot water bath), you will need o refrigerate this jam after making, for shorter term use.

While I always aim to be as helpful as I can, I am not a Master Food Preserver and as such, I am not qualified to instruct on the procedure for preserving this jam for longer term, room temperature storage. (It’s a liability thing). I recommend you seek out a reputable safe-canning resource or a Master of Food Preserving for guidance.

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 :)

peach and pepper jam in jars

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peach and pepper jam in jars

Get the Recipe: 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.
4.93 stars from 38 ratings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6 small jars


  • 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 Note 1
  • 5 cups white sugar


  • 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.
  • Refrigerate in jars for short-term use.


Certo brand powdered pectin in Canada comes in 57g packages and that is the amount I have always used. I understand that other brands of pectin, such as Sure-Jell, come in 49g packages. I haven't tested this recipe using only 49g of powdered pectin, so I don't know if using the smaller package will make a difference in the finished jam. (If you try it with 49g, let me know how it works out!). 
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Cuisine: American, Canadian
Course: Preserves
Calories: 723kcal, Carbohydrates: 186g, Protein: 1g, Sodium: 21mg, Potassium: 236mg, Fiber: 2g, Sugar: 175g, Vitamin A: 955IU, Vitamin C: 32.7mg, Calcium: 6mg, Iron: 0.7mg
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