An easy and delicious peach and pepper jam, with peaches, jalapeño peppers and bell peppers. Use this sweet and spicy jam on cheese and crackers or try it as a glaze for chicken or shrimp.
There is possibly nothing finer than this peach and pepper 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.
Ingredients and substitutions
A few notes about the key ingredients …
Peaches – Start with fresh peaches. I haven’t tested this recipe with frozen or canned peaches.
Powdered Pectin – such as Certo or Sure-Jell. The box in Canada is 57g (2oz), and you will need one box. I recommend using powdered pectin if at all possible, as it is what was used to test this recipe. I haven’t tested this recipe with liquid pectin, though it may be as simple as adding it at the end of cooking (per the package directions.
How to make peach and pepper jam
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making this recipe.
- Combine the peaches, jalapeño peppers, red bell pepper, lemon rind and pectin powder in a large pot (not aluminum or cast-iron).
- Bring to a full boil over high heat, stirring regularly.
- Add the white sugar and stir in.
- If you like, you can add a 1/2 teaspoon of butter to the pot. This helps to reduce the foaming somewhat.
- Bring the mixture to a full, rolling boil, then let it boil hard for 1 minute.
- Remove from the heat, skim off and discard the foam and then ladle into jars.
Recipe tips!
- Unless you properly preserve this jam (sterilized jars and lids and a hot water bath), you will need to refrigerate this jam after making, for shorter-term use.
- 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 :)
- Jams need quite a bit of sugar to set properly, so I don’t suggest reducing the sugar from what is specified. If you are concerned about the sugar, you would need to use a low-sugar pectin and adapt this recipe accordingly.
Troubleshooting
If your jam has sat for 24 hours and has not set, all is not lost! Simply return the jam to a large pot and bring it back to a rolling boil. Boil at a full rolling boil for a couple of minutes more, then spoon back into the jars to set.
Canning guidance
If you’d like to can this jam for longer storage, be sure to use proper canning methods. The Bernadin Home Canning Guide is a great resource.
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Get the Recipe: Peach and Pepper Jam
Ingredients
- 4 cups fresh peaches, peeled, pitted and finely chopped
- 1 medium red bell pepper, seeded and finely chopped
- 3 medium jalapeño peppers, seeded and finely chopped
- 1/2 teaspoon grated lemon rind
- 2 Tablespoons apple cider vinegar
- 2 oz box pectin powder, 57g *see Note 1
- 5 cups white granulated sugar
- 1/2 teaspoon butter, optional, but will reduce foaming somewhat
Instructions
- Tip! Be sure to use a non-reactive pan to make jams. That means not using an aluminum or cast-iron pan.
- Tip! A full rolling boil is a boil that can't be stirred down. It's called a rolling boil because the liquid seems to boil up and roll over the top. Be sure the entire pot is at that level before you start timing the 1-minute hard boil!
- Place peaches, jalapeño pepper, red bell pepper, lemon rind, cider vinegar and powdered pectin into a large pot. Stir well to combine. Place on the stovetop over high heat and stir until the mixture comes to a full boil.
- Stir in the sugar and the butter, if using and bring to a full rolling boil, stirring occasionally. Be patient, as this can take 5-10 minutes. Once the jam reaches a full, rolling boil, allow it to boil hard for 1 minute, stirring constantly.
- Remove the pot from the heat. Skim off foam with a spoon and discard. Pour into clean, sterilized jars, filling to within 1/4-inch of the rim. Place lids onto the jars and finger-tighten. Let stand for 24 hours (refrigerated if not canned or at room temperature if canned).
- Refrigerate the jars for short-term use (up to 3 months) or process in a hot water bath for 10 minutes (*up to 1000 feet above sea level or longer if higher elevation), to preserve this jam for longer storage.
- Troubleshooting! If your jam has sat for 24 hours and has not set, all is not lost! Simply return the jam to a large pot and bring it back to a rolling boil. Boil at a full rolling boil for a couple of minutes more, then spoon back into the jars to set.
Notes
More jam recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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, 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 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.
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.
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!
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 :)
Can you substitute the dry pectin for the liquid?
Hi Cathy, the recipe calls for the dry, pectin powder.
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!
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.
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 :)
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.
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 :)
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 :)
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 ;)
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 :)