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!