Name: Easy Peach Pepper Jelly Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups ripe peaches, peeled and finely chopped; 1 cup red bell pepper, finely chopped; 1–2 jalapeños, seeded and finely chopped; 1/4 cup apple cider vinegar; 1 (1.75 oz) package powdered fruit pectin; 4 cups granulated sugar

A golden blend of juicy peaches and spicy peppers, this easy peach pepper jelly brings together the best of both worlds—sweet and spicy. I like to spoon it over cream cheese with crackers, glaze meats with it on the grill, or slather it on a slice of hot toast. It’s a small-batch preserve that packs a flavorful punch in every jar.

Ingredients

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

3 cups ripe peaches, peeled and finely chopped

1 cup red bell pepper, finely chopped

1–2 jalapeños, seeded and finely chopped (I adjust based on how much heat I want)

1/4 cup apple cider vinegar

1 (1.75 oz) package powdered fruit pectin

4 cups granulated sugar

Directions

I start by combining the chopped peaches, red bell pepper, jalapeños, and apple cider vinegar in a large pot. I bring the mixture to a boil over medium-high heat, stirring often.

Once it reaches a boil, I stir in the powdered pectin and boil for exactly 1 minute.

I add all the sugar at once, stir until it’s completely dissolved, and bring it back to a rolling boil. I let it cook for another 1 to 2 minutes.

After removing the pot from the heat, I skim off any foam that forms on top.

I ladle the hot jelly into sterilized jars, making sure to leave a 1/4-inch headspace. Then I seal the jars with lids.

For shelf-stable storage, I process the jars in a boiling water bath for 5 minutes. Otherwise, I let them cool and store them in the refrigerator.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Yield: About 5 cups

Calories: Approximately 55 kcal per tablespoon

Variations

I sometimes swap out the jalapeños for habaneros if I want more intense heat.

Adding a splash of lime juice gives it a zesty twist.

For a smoky note, I like to use roasted red peppers instead of fresh ones.

A touch of grated fresh ginger can also add complexity and warmth.

I’ve also tried it with nectarines or apricots when I’m out of peaches—it works beautifully.

Storage/Reheating

I store unopened jars in a cool, dark place for up to 12 months. Once opened, I keep them in the refrigerator and use them within 3 weeks. I don’t reheat the jelly itself, but if I’m using it as a glaze or sauce, I warm it gently in a saucepan or microwave until it’s spreadable.

FAQs

How spicy is this jelly?

It really depends on how many jalapeños I use and whether I leave the seeds in. With one seeded jalapeño, the heat is mild. With two and some seeds, it gets noticeably spicier.

Can I freeze this jelly instead of canning?

Yes, I’ve made freezer-friendly batches by pouring the jelly into freezer-safe containers and letting it cool before freezing. I just make sure to leave some headspace to allow for expansion.

What can I serve peach pepper jelly with?

I like it best with cream cheese and crackers, grilled pork or chicken, or even as a glaze on roasted vegetables. It’s also a great addition to a cheeseboard.

Do I have to use pectin?

Pectin helps the jelly set properly. I haven’t tried it without, but the consistency likely wouldn’t be the same. If I’m avoiding store-bought pectin, I might boil longer or use natural pectin sources like green apples.

How do I know when the jelly is set?

I do a spoon test—drop a bit of jelly on a cold plate and let it sit for a minute. If it wrinkles when I push it with my finger, it’s ready. If not, I boil for another minute or so.

Conclusion

This easy peach pepper jelly is one of my favorite ways to preserve the flavors of summer with just a hint of spice. It’s sweet, tangy, and has that little kick that makes everything from breakfast to dinner more exciting. Whether I’m gifting it or keeping it all to myself, I always find a reason to make another batch.

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