Go Back

Peach Pepper Jelly

Peach pepper jelly with a sweet peach base and bright, spicy pepper flecks—made by boiling with pectin for a glossy gel set. This spicy peach jelly recipe yields jewel-like jars with tender red bell pepper bits and seeded jalapeño heat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Setting (24 hours) 1 day
Total Time 1 day 40 minutes
Servings: 4 half-pint jars
Course: Snack
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Peach pepper jelly
  • 3 cup fresh peach puree About 5–6 peeled peaches, blended until smooth.
  • 0.5 cup red bell pepper Very finely minced.
  • 0.25 cup jalapeño Seeded and very finely minced.
  • 1 package (1.75 oz) powdered pectin
  • 4 cup granulated sugar
  • 0.25 cup apple cider vinegar
  • 1 tbsp lemon juice

Equipment

  • 1 large saucepan
  • 1 water bath canner

Method
 

Cook the jelly
  1. In a large saucepan, stir peach puree, minced red bell pepper, jalapeño, apple cider vinegar, lemon juice, and powdered pectin until well combined.
  2. Bring the mixture to a full rolling boil over high heat, stirring constantly.
  3. Add all granulated sugar at once and return to a full rolling boil that cannot be stirred down, then keep stirring.
  4. Boil for exactly 1 minute at a full rolling boil, stirring constantly, until thickened and glossy.
  5. Remove from heat and skim any foam from the surface.
Jar and process
  1. Ladle the hot jelly into sterilized half-pint jars, leaving 1/4-inch headspace.
  2. Process jars in a water bath for 10 minutes.
  3. Let jars rest undisturbed for 24 hours until set, keeping them in a draft-free spot so the jelly firms up.

Notes

For clean, translucent jelly with visible red and green flecks, keep pepper pieces very finely minced and don’t reduce the boil time—pectin needs that full rolling boil for proper set. Store sealed jars in a cool pantry for up to 1 year; refrigerate after opening and use within 3 weeks. Freezing is not recommended for canning-style jelly unless you use freezer-safe containers, because texture can change. For a lower-sugar swap, reduce sugar only if using a no- or low-sugar pectin package designed for that substitution.