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

Course: Preserves
Cuisine: American, Canadian
Keyword: spicy peach jam recipe
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 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


  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.

Recipe Notes

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!


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    • Hi Melissa, I have never used (or even heard of) a jam/jelly maker. But I’m thinking through what it must be and how it must work and I would say, yes, this jam would probably work just fine. It’s a classic “jam”, so should adapt just fine.

      • I just made this recipe and I have to say this was the perfect match to the one I usually buy! Except this one is way way better! Thank you so much for sharing this!!!

    • Hi Debby, They are Weck jars. I think I bought them online. You should be able to google that name and find an online seller easily :)

  • We made this jam yesterday and it did not gel up as well. We made a quadruple batch, but my husband did not want to put 20 cups of sugar in it, so he put in only 10 cups. It was sweet enough as it was. Could the lack of sugar be the cause? We are new to canning jams.

    • Hi Hope, the lack of sugar is definitely the cause. When it comes to jam, it’s very important not to mess with the sugar to fruit ratio in a recipe. It’s a science and is the most important thing to follow when making jam. By cutting the sugar in half, you pretty much guaranteed that this jam wouldn’t set. I get it. It sounds like a lot of sugar, but it’s jam. You won’t be sitting down to eat a whole jar of it in one sitting. It’s used a bit at a time, like sugar in coffee. All that said, if you want to try and salvage it, you could add the remaining sugar and re-boil the mixture and see what happens.

  • Great recipe, but we have a question. Pectin in our store comes in 1.75 oz (49 g) packets and the recipe calls for 2 oz (57 g).

    Should we adjust the volume of fruit and sugar?

    • Hi Brian and yes, if you want to start with the 49g, you should probably scale it down slightly in the same ratio of 49/57 (will require a bit of math, for which I am woefully unqualified ;)

  • Jennifer, What size jars? I don’t think I ever seen it. I’m thinking maybe 1/2 pint jars, but not sure and am making this tomorrow, and don’t want to overbuy jars. We are using at a kitchen wedding shower for game prizes.

  • 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 :)

  • 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 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.

    • 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!

  • 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.

  • 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.

  • 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!

  • 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 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 :)

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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