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 :)
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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
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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!
Had anyone used a jam maker for this recipe?
Have you canned this before if so how long should the jars be in the water bath?
Hi Paula, I can’t advise on canning, as I’m not a Master Canner. I suggest seeking out guidance from a reputable canning website for specifics on how to can this safely.
Can I double this recipe without it affecting the set?
Hi Angie and I can’t say for sure, as I have’t tried it myself. Might be safer to make 2 separate batches.
I doubled the recipe and used 2 boxes of Sure-jel (49g each) and everything turned out great! It made 12 pints that I canned, I still had more jam leftover after running out of sealing lids (another Covid shortage!!) so I put the remaining jam in 10 half-pint jars with plastic lids and put those in the refrigerator. They look beautiful and will make great gifts! Thank you!!!
So glad to hear, Rhonda :) Thanks so much!
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!
So happy to hear, Linda :) Thanks so much!
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)
Sounds lovely, Kristie :) So glad you enjoyed it. Thanks so much!
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!
So glad to hear, Jordan! Thanks so much :)
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?
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 :)
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
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.
Can I not put in bell pepper. Will that change the recipe?
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.
Do you need to put these in a water bath to keep in cool food cellar for extended time?
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.
Just made this tonight! It’s delicious, but a little too sweet and not quite spicy enough for me. I think next time I would try reducing the sugar by a cup like a previous commenter said and possibly doubling the jalapeño.
As is, the recipe made about 7 half pint (8 oz) jars, which is twice as much as I expected. But not complaining! This with cream cheese on a bagel is my new favorite!
Hi Aubree and yes, you can certainly increase the jalapeno to your taste. That said, you want to be careful reducing the sugar in a jam. It can not only affect the set, but also compromise the shelf-life if you plan to can it. At the very least, switch to a low-sugar pectin to try it.
Hi, just wondering if you have to use a pan or a pot? I’m gonna cook this tomorrow morning:)
Hi Karen, I use a good-sized, heavier bottom pot (prevents scorching on the bottom of the pan).
HI Jennifer: I have liquid pectin, each pouch is 85 ml. Can I use this instead of powder??
Hi Joanne, liquid pectin is not directly interchangeable for powdered. You would have to do some adjustments to the recipe to adapt to liquid, but I can’t advise on that, as I haven’t tried it myself.
Hi Jennifer: I just made your Peach and Pepper Jam. I did buy a box of powdered pectin and was happy to see it was 57g. Will let you know how it is! I am just processing it now.
Glad to hear! Enjoy :)
Simply put, incredible recipe. Coming back for the secind year in a row. Thanks for sharing this with us!!
So glad you are enjoying it, Kristi :) Thanks!
We had a lot of peaches and I’d been searching for a peach pepper jam recipe. This is wonderful! We’ve put it over cream cheese, on chicken, and mixed it into BBQ sauce. All were amazing! A friend of mine even made her own batch. I canned them. I may give them out as gifts for Christmas if we don’t eat all of them first.
All of the recipes I looked up used the new size pectin boxes so that’s what I did. It set. I was worried about that after reading the comments. I was sure to boil everything before adding the sugar and then I only boiled that for 1 minutes as stated in the instructions. I also only used raw peppers not jarred. I don’t know if that helped or not. This recipe is worth the try. We love it! Thanks for sharing!
So glad you are enjoying it, Anne! It’s one of my favourites :) Thanks.
I canned this recipe last year and they are still good. They have been sitting on my shelf for 365 days.