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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  • I made this delicious jam last night, it has still not set up, not even the jar I put in the refrigerator. I’m starting to panic. How long do I wait before I try something different and what should I do to correct it, if need be?

    • Hi Laura and sorry to hear that! If the jam doesn’t set, it means it didn’t fully reach the temperature required for it to set, which is 221F on a candy thermometer. You can try to salvage it though by pouring it back into the pot and boiling it again. It won’t be ideal, as the peaches will start to caramelize a bit, but at least it may then set.

  • Hi Jennifer,

    Do you think you could make this as a freezer jam? I don’t have a lot of experience with canning with a hot water bath.

    This looks amazing!


    • Hi Barbara, I think you could freeze the end product instead of canning it. I don’t see why that wouldn’t work.

  • do you know whether poblano or anaheim peppers would work (ph wise) to swap in for the jalapeño? flavor wise, i think it will be equally delicious and i have those in my garden, ripening at the same pace as my peach tree.

    • Hi Carrie, both the poblano and the anaheim peppers would be milder in flavour and heat than the jalapeno, which would be fine if you aren’t looking for any heat. If you are, maybe use some of the other peppers, but include 1 jalapeno.

    • Hi Teresa, I am not sure about canned peaches. I have never tried it, so I really can’t help there. Frozen (thawed) peaches would maybe be a better alternative.

    • The major brands of boxed powdered pectin I can find in my area are only 49g in weight rather than the 57g called for in this recipe. The smaller amount was not enough to make this jam set, so I had to boil it a second time, adding more pectin. It turned out fine, and very tasty. I’m wondering if liquid pectin would work as well, and if so, how much?

      • Hi Michael, yes, liquid pectin would work, but I have no idea how much. That would require math and I suck at math :) I do know that there are ratios of sugar/fruit and all kinds of pectin that usually come with the package or are available online. You would have to adjust this recipe in line with those ratios for liquid pectin.

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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