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.
- 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
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.
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!