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
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Linda S says
I absolutely love this recipe! I’m making it again today but adding a bit more jalapeños as I like a little more heat. I weighed out 57g of Sure-jel and it turned out perfect!
Jennifer says
So happy to hear, Linda :) Thanks so much!
Kristie Starling says
I just made this jam and it’s wonderful!! I added 1/2 teaspoon of fresh grated ginger because I love a peach- ginger flavor and it’s perfect! Can’t wait to share with friends. Thank you for sharing this recipe! And FYI- the sure jell I used is 56g ( bought in Charleston, SC)
Jennifer says
Sounds lovely, Kristie :) So glad you enjoyed it. Thanks so much!
Jordan says
I am in US and only had 49g regular surejell, so I used it plus a low/no sugar surejell 49g pack. Then I added alittle bit more fruit, peppers, and sugar. I forgot to cook the fruit down before adding sugar, so used my immersion blender right before it came to a rolling boil. I also substituted lemon juice for the rind as I didn't have one on hand and added a tablespoon of butter to help with foam. It turned out amazing and smooth, I've had tons of compliments and I love it. Thanks for sharing!
Jennifer says
So glad to hear, Jordan! Thanks so much :)
Bertha says
I would like to try with green hatch peppers instead of jalapeno and bell pepper. If I can use hatch peppers, how many should I use?
Jennifer says
Hi Bertha, you'd probably be in the 3/4-cup-ish range when diced. Let me know how it turns out with the hatch peppers :)
Wanda says
I called sure-jell to see when they changed from 57 g to 49 g thinking that could effect other recipes. They say it has always been 49. could you tell me where you got this information, thanks
Jennifer says
Hi Wanda, in Canada the Certo brand of powdered pectin comes in 57g packages. At some point, someone told me that the packages were now 49g, so I added that information. I have since learned that the difference is a different brand/country situation. Certo in Canada is still 57g and apparently Sure-Jell in the USA is (and apparently always has been 49g) I have only tested this recipe with 57g of Certo powdered pectin.
Kathryn Dolan says
Can I not put in bell pepper. Will that change the recipe?
Jennifer says
Hi Kathryn, are you asking if you can use all bell pepper (omit the jalapeno?). If so, yes, you certainly can, you will just lose the little bit of heat from the jalapeno.
Patricia Glover says
Do you need to put these in a water bath to keep in cool food cellar for extended time?
Jennifer says
Hi Patricia, I can't offer advice on canning this for longer storage. I am not a Master canner or a safe canning expert. You should refer to reputable sources online for guidance.