A sweet and spicy small-batch preserve made with ripe peaches, red bell peppers, and jalapeños. Perfect for spreading, glazing, or gifting.

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

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In a large pot, combine chopped peaches, red bell pepper, jalapeños, and apple cider vinegar. Bring the mixture to a boil over medium-high heat, stirring often.
Stir in the powdered pectin and boil for exactly 1 minute.
Add the sugar all at once, stir until completely dissolved, and return the mixture to a rolling boil. Cook for 1–2 more minutes.
Remove from heat and skim off any foam.
Ladle hot jelly into sterilized jars, leaving a 1/4-inch headspace. Seal jars with lids.
Process jars in a boiling water bath for 5 minutes for shelf-stable storage, or let cool and refrigerate for immediate use.

Adjust the number of jalapeños and seeds to control the heat level.

Use roasted red peppers for a smoky flavor.

Try with nectarines or apricots as peach substitutes.

Add lime juice or fresh ginger for extra flavor dimensions.

Can be frozen instead of canned; leave headspace for expansion.