Peach Pepper Jelly

This peach pepper jelly recipe is great for first-time jelly makers. It has all the sophistication and flavor of jellies sold in gourmet stores, perfect to bring to a party, serve with cream cheese on crackers, or for glazing grilled meats.

Ingredients needed

• 1 lb. of spicy red peppers (about 1 lb. chopped fine with seeds removed). We like to use red jalapeño, serrano, or fresno.
• 6 cups of white granulated sugar – In addition to helping sweeten and solidify jams and jellies, sugar also plays a major role in preventing spoilage and the growth of mycobacteria. Do not adjust the sugar, as it is critical for texture and preservation.
• 1 cup of apple cider vinegar – Helps reduce the overall pH and helps the pectin to bind. Vinegar also making it safer by decreasing the likelihood of mold growth if you plan to can and store it at room temperature.
• 2 – 16 oz. bags of frozen peaches (thawed) – These can be enjoyed anytime of year and they are picked at the peak of freshness so you won’t miss out on flavor. Avoid canned peaches, or pre-made peach juice. They will have added sugars that will throw off the ratios of sugars and acids. For fresh peaches, peel and blend about 4 large ripe peaches.
• 1/2 cup water for blending + 3/4 cup water for pectin
• 1 box (1.75 oz.) of Sure-Jell powdered pectin – This is a substance that gives jams and jellies their consistency. It is naturally occurring in some fruits, and it is possible to make jelly without it, but it will take much longer and is not as reliable for consistency.
• 3 Tbsp. butter – Optional, but recommended. This helps to control the foam that forms on the jelly during cooking. If you are planning to can this jelly for long-term storage, you can omit the butter.

Want to make a spicier jelly? Try our raspberry habanero jelly recipe.

How to make peach pepper jelly

Prepare the peach juice: 

1. Using a blender or food processor, blend the peaches and ½ cup of water on high until smooth, about 4 minutes. If working in batches, use 1 -16oz bag to ¼ cup of water at a time. If you need a bit of extra water to get the blender going, add additional water by the Tbsp.
2. Strain the juice from the peach pulp by squeezing the pulp through cheesecloth or nut bag. Discard the pulp.

Prepare your jelly workstation:

1. Boil the jars for 10-15 minutes to clean them. Or, give them a wash in the dishwasher before using.
2. Place empty jars on a cookie sheet and place them in the oven to stay warm (around 225°F). Remember adding cold food to hot glass jars can cause the jars to shatter. 
3. Place a plate in the freezer. This will be used to check the jelly for doneness later in the process.

Note: This recipe moves fast once it gets started. Boiling sugars reach very high temperatures. Have all your ingredients measured and your tools ready to go before you begin.

Prepare the pepper jelly:

1. Chop and de-seed the peppers. If you prefer a spicier jelly, keep the white ribs (placenta) intact. If you like a mild jelly, remove the insides. Finely chop the peppers.
2. Over low heat, combine chopped peppers, sugar, and vinegar. Stir gently and bring to a slow rolling boiling for 3 minutes. Carefully stir in the peach juice and return to a rolling boil. Keep stirring to make sure the sugar is fully dissolved.
3. Prepare the pectin in a small saucepan. Stir together 3/4 cup of water and the powdered pectin. Bring to a boil for two minutes. Then, stir the pectin mixture into the peach and pepper mixture and bring to a rolling boil.
4. Stir in butter. You will notice that the foam will dissipate and you can skim the rest off with a metal spoon. Foam solids will not impact the flavor, it will just rest on top of the jelly. Continue the rolling boil for about 20 minutes until it reaches 220°F. *See tips section on how to check for doneness. 
5. Carefully ladle the jelly mixture into the jars, leaving about 1/2 inch of room for the lid and jar rings.
6. Allow to cool at room temperature undisturbed for 24 hours, allowing the jelly to set completely. It is ready to eat as soon as it reaches room temperature and is set up.

Recipes notes and storage

• Check for doneness – carefully spoon out a small amount the jelly onto the chilled plate and tilt it. If the jelly slowly rolls down the plate it is beginning to set and is ready to be stored. If it drips quickly down the plate, the mixture needs more time to boil. Use a candy thermometer and boil until the mixture reaches 220°F.
• Leave the jelly undisturbed – do not move the jelly after you pour it into the glass jars. This can interfere with the setting process.
• Storage – this recipe is for a quick jelly that will store in the refrigerator for up to 3 weeks or in the freezer for up to a year. If you are looking to properly can and make a shelf stable variety, seek out reputable resources like the USDA’s complete guide to home canning.

What is the difference between jelly and jam?

Jam includes the bits of fruit, whereas jellies are made from the extracted juice of the fruit and the addition of acid. Jelly is known for its sweetness which is a result of cooking the fruit over low heat for a long period of time.

What causes jelly not to set?

The process of making jelly leans on the food science behind it. Too much heat (or too large of a batch) can cause the pectin not to gel. Moving the jelly after it has been poured can disrupt the pectin linkage that helps the jelly form. Do not move the jars for at least 12 hours after pouring.

Can you fix jelly that didn’t set?

Yes. However, you will essentially need to re-make the jelly. Be sure to use powdered pectin. Use 1 Tbsp. of water and 1.5 teaspoons of powdered pectin for each cup of jelly that is to be remade. Bring the pectin and water mixture to a boil and heat the jelly in a separate pot. Add the pectin combination to the jelly and return to a rolling boil, stirring constantly. Let it boil rapidly for about 30 seconds and skim off foam if necessary. Fill into clean, hot jars, and allow to set at room temperature, undisturbed.

What can I serve this jelly with?

The possibilities are endless when using hot pepper jelly. Check out this post for a list of ideas on how to use hot pepper jelly.

Here are some of our favorites:

• Use it on top of soft cheeses or as part of a charcuterie board
• Glaze meats or use as a meatball sauce
• Use it in sandwiches like PB&J, or on top of a breakfast sandwich for added sweetness
• Spread on English muffins, crackers, or toast

Other fruity and spicy recipes

• Pineapple habanero hot sauce
• Mango habanero hot sauce
• Pineapple jalapeño salsa recipe