Easy Peach Pepper Jelly Recipe

Why You’ll Love Easy Peach Pepper Jelly Recipe

You’ll love how simple and quick this jelly is to make, with no complicated canning required for small batches. It’s the perfect balance of sweet and heat—fresh peaches bring fruity brightness, while peppers add a gentle kick that’s not overwhelming. This jelly is a beautiful homemade gift, a flavorful condiment, and a great way to use seasonal produce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh ripe peaches (peeled and diced)

• Bell pepper (red or orange, finely chopped)

• Jalapeño or serrano pepper (seeded and finely chopped)

• Granulated sugar

• Apple cider vinegar

• Liquid pectin

Directions

1. Prepare the fruit by peeling and finely dicing the peaches. Finely chop the bell pepper and hot pepper, removing seeds for a milder jelly.

2. In a large saucepan, combine peaches, bell pepper, jalapeño, sugar, and vinegar.

3. Bring the mixture to a boil over medium-high heat, stirring frequently.

4. Boil for 3–4 minutes, then stir in the liquid pectin.

5. Return to a rolling boil and cook for 1–2 more minutes until thickened slightly.

6. Remove from heat and let the jelly rest for 5 minutes. Skim off any foam if needed.

7. Pour into sterilized jars and allow to cool. Refrigerate for up to 3 weeks or follow proper canning procedures for longer shelf life.

Servings and timing

This recipe makes about 3–4 half-pint jars (roughly 3 cups).
Preparation time: 10 minutes
Cook time: 15 minutes
Cooling time: 30 minutes
Total time: 55 minutes

Variations

• Extra Spicy: Add an additional jalapeño or leave in some seeds for more heat.

• Smoky Flavor: Use a chipotle pepper instead of jalapeño.

• Herbal Note: Stir in a bit of fresh thyme or basil after cooking.

• Pineapple Twist: Replace half the peaches with crushed pineapple for a tropical touch.

• Low Sugar Option: Use low-sugar pectin and adjust the sugar quantity accordingly.

Storage/Reheating

Store in airtight, sterilized jars in the refrigerator for up to 3 weeks.
For longer storage, process the filled jars in a water bath canner according to proper food safety guidelines.
Once opened, keep refrigerated and use within 2–3 weeks.
Do not reheat jelly—serve cold or at room temperature.

FAQs

Can I use frozen peaches?

Yes, thaw and drain them well before using. Fresh peaches offer the best flavor and texture.

Is this jelly very spicy?

It has a mild to moderate heat. Adjust by using more or fewer hot peppers or removing all seeds for a milder version.

What if my jelly doesn’t set?

Sometimes it takes up to 24 hours to fully set. If it remains too loose, you can reheat and add more pectin.

Can I use powdered pectin instead?

Yes, but follow the specific instructions for powdered pectin, as it may require different steps.

Do I need to peel the peaches?

Peeling is recommended for a smoother jelly texture, but it’s optional for a more rustic version.

Can I make this jelly without pectin?

It’s possible by simmering longer to reduce and thicken, but texture and consistency may vary.

How do I use this jelly?

Great as a spread on toast or biscuits, glaze for meats, dip for cream cheese and crackers, or topping for brie.

Can I double the recipe?

Yes, but larger batches may take longer to reach the gel stage. Watch closely as it boils.

What kind of hot peppers work best?

Jalapeños are standard, but serrano, habanero, or Fresno peppers can also be used depending on heat preference.

Is this jelly safe to can?

Yes, if proper sterilization and canning methods are followed. Use a boiling water bath for 10 minutes for half-pint jars.

Conclusion

This Easy Peach Pepper Jelly is a vibrant and flavorful spread that balances sweetness with a gentle heat for the perfect bite. It’s a quick, versatile recipe that makes a great gift, appetizer, or pantry staple. Whether you’re glazing grilled chicken or pairing it with cheese, this jelly will add a delicious twist to your meals and snacks.

Easy Peach Pepper Jelly Recipe

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This Easy Peach Pepper Jelly is the perfect balance of sweet and spicy, made with juicy peaches and a kick of fresh peppers. Serve it over cream cheese with crackers, use it as a glaze for meats, or spoon it onto sandwiches for a flavor boost!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 3–4 half-pint jars
• Category: Condiments
• Method: Boiling
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 cups chopped fresh or frozen peaches (peeled and pitted)
• 1 cup chopped red bell pepper
• 1–2 jalapeño peppers, seeded and finely chopped (adjust for heat)
• 1/2 cup apple cider vinegar
• 3 cups granulated sugar
• 1 (3 oz) pouch liquid fruit pectin (such as Certo)

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Instructions

• In a food processor, pulse peaches and peppers until finely chopped (leave slightly chunky if preferred).
• In a large saucepan, combine fruit mixture with vinegar and sugar. Stir well.
• Bring to a boil over medium-high heat, stirring frequently.
• Once boiling, cook for 5–7 minutes until mixture thickens slightly.
• Stir in the liquid pectin and boil hard for 1 more minute.
• Remove from heat and let cool slightly.
• Pour into sterilized jars and seal, or refrigerate for up to 3 weeks.
• Let jelly set at room temperature before serving. It thickens as it cools.

Notes

• Use gloves when handling jalapeños to avoid irritation.
• This jelly makes great edible gifts — just add a ribbon and label!
• You can use yellow or orange bell peppers for color variation.
• For a smoother jelly, strain out pulp before jarring.