Peach and Pepper Jam

Peach and Pepper Jam

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.

Peach and Pepper Jam

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

Peach and Pepper Jam

Peach and Pepper Jam

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 jars
Energy: 723 kcal
Author: Jennifer

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 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


  1. 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.
  2. Small-batch variation: Halve recipe and refrigerate in jars for short-term use.

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    • 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

  • 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!

  • 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.

  • 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!

    • 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!

    • 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.

  • 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 love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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