Peach Pepper Jelly

This sweet and spicy peach pepper jelly is perfect for first time jelly makers.

Course Condiment

Keyword hot pepper jelly

Prep Time 20

Cook Time 20

Resting time 8

Total Time 8 40

Servings 7.5 oz jars

1 lb red peppers (fresno, red jalapeño, or red serrano) seeds removed and finely chopped
6 cups granulated sugar
1 cup apple cider vinegar
32 oz frozen peaches thawed
½ cup water for peach juice
¾ cup water for pectin
1 box Sure-Jell powdered pectin 1.75-ounce box
3 Tbsp. butter salted, optional

Using a blender or hand mixer, blend 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. Add additional water by the tablespoon if needed.
Strain the peach juice by squeezing through a cheesecloth or nut bag. Discard the pulp.

Clean jars by boiling them for 10-15 minutes, or washing them in the dishwasher. Place empty jars on a cookie sheet and place in the oven to keep them warm (around 225°F) while you prepare the jelly.
Have all your ingredients and tools ready and within arm’s reach before you begin. Place a medium plate in the freezer. This will be used later to check the jelly for doneness.

Finely dice the peppers. If you prefer a spicier jelly, keep the white ribs intact. If you like a milder jelly, remove the insides and seeds.
Over low heat, combine the peppers, sugar, and vinegar, and stir gently. Bring to a slow rolling boil for about 3 minutes. Carefully stir in the peach juice and return to rolling boil. Keep stirring to make sure the sugar is fully dissolved.
In a small saucepan stir together ¾ cup water and the powdered pectin. Bring to a boil and allow to boil for two minutes.
Stir the cooked pectin mixture into the peach mixture. Bring to a rolling boil.
Stir in the butter. The foam will begin to dissipate and you can skim the rest of it off with a 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 notes section on how to check for doneness.
Carefully ladle the jelly mixture into the jars, leaving enough room for the lid and jar rings.
Allow to set at room temperature undisturbed for 24 hours for the jelly to set completely. Store in the refrigerator for up to 3 weeks.

Checking for doneness:

A candy thermometer is ideal, as jelly is considered done when it reaches about 220°F.
Another method for checking the consistency is to carefully spoon out a small amount of the jelly onto a 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.