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!
I was searching for a peach-pepper jam recipe and found yours. I made a batch and it was deliciously perfect! I invited some friends to try some with cream cheese and crackers. They raved about it being the best peach-pepper jam they have ever tasted and even said they liked it better than a well known expensive brand. I am now on my 5th batch as my friends will be getting Christmas baskets containing several jars so that they can share this delectable delight at their holiday gatherings. Thank YOU for sharing this recipe!!!
Thanks so much :) Glad you enjoyed it!
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.
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.
What is the yield on this recipe? Six half pints or six pints? Just saying “jars” is not accurate,
Michael, she said they are 8 to 10 oz jars in a previous comment.
I just made it and filled 12 4oz jars, with just a bit to spare. Twice as much as I intended making. Just realized I used low/no sugar pectin so I’m not sure how this is going to turn out. First time making jam.
Hope it works for you! Let me know :)
This recipe is AMAZING!! I make it every year with fresh jalapeños from our garden. There is nothing better than this on top of cheese and crackers. Delicious. So easy to make too.
Thanks Tadria! So glad you are enjoying it :)
Would store bought canned peaches work? And if so, any changes on other amounts?
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.
My mom tried this with both canned and frozen peaches. Canned peaches work but the frozen peaches tasted much better in the recipe.
So glad to hear :) Thanks!
Thanks for sharing this! Very helpful to know :)
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.
This jam looks and sounds wonderful. I was wondering if it can be made in a jam/jelly maker?
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!!!
Where did you get your jars?
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 Susan, I used Weck jars here, but anything around 8-10 oz sized jars will work great for this one. Enjoy!
Made exactly according to recipe…. Delicious!
So glad to hear, Rachael! Thanks :)
Could this jam be frozen?
Hi Beverly, this should freeze just fine :)
This is a yummy and super easy jam recipe ??
Thank you so much I’ll make this for years to come.
Glad to hear, Pamela! Thanks :)
Hi Jennifer, this is such a lovely recipe and I would like to give it a try. Do you mind sharing what type/brand of pectin you used for it? Thanks, Aleksandra
Hi Aleksandra and thanks, I typically use CERTO brand, as it’s the one most widely available here.