Peach pepper jam recipe
Peach pepper jam combines the sweetness of summer peaches with a bit of spiciness from hot peppers.
A delicious sweet and spicy jam, it is super versatile. Top a block of cream cheese for a fast appetizer or snack, use it as a spread to give your sandwich a little kick, or use it as a glaze for chicken, pork, or shrimp. There are so many uses for this delicious peach pepper jam, including a bacon goat cheese burger.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my blueberry bourbon jam and my loquat vanilla bourbon jam recipes. For ease of browsing, you can find all of my jam recipes in one place.
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Peach pepper jam
Sweet and spicy peach pepper jelly is a great way to use summer peaches. It also makes a great homemade gift for friends and family.
It makes a delicious glaze for pork chops, baked chicken, or grilled shrimp. Top your favorite burger with a spoonful of this sweet and spicy jam. You can try it slathered on homemade buttermilk biscuits too!
This jam really is incredibly versatile. I’d say out of all of my jam recipes, this one ranks in the top 3 for ways to use it. Which, for me, makes the case for this jam even stronger. Because if I can use it in a variety of ways, I know it won’t just sit on a shelf.
What you need to know
Here are a few helpful tidbits of information that you need to know before you start cooking.
One thing you should consider when working with fresh chilies, other than wearing gloves, is that not all peppers are the same, even in the same batch. You can’t tell how hot it will be until you taste it, so make sure you taste your peppers before you add them to the jam. We all know you can add more if needed, but it’s really difficult to take them out.
After you’ve peeled the peaches, you can toss them with the lemon juice to prevent them from browning (oxidizing). This will keep them, and your jam, nice and bright.
If you are new to jam making, know that jam generally takes a few hours to set. If your jam isn’t set right away, don’t panic. This batch took about 6 or 7 hours until it was properly set.
Ingredients
This peach pepper jam is very easy to make, and only requires a handful of ingredients.
- Peaches – You’ll want peaches that are ripe, but not overly ripe. Cut away any moldy spots or badly bruised areas.
- Bell pepper – I like red bell peppers for the pop of color in the jam.
- Jalapeños – I used 3 large jalapeno peppers in this jam. They were not very spicy. If you get peppers that are hot, you may only need 2.
- Substitutions: Originally, I used Hatch chilies that I roasted, peeled and diced to go into this jam. Because they aren’t always available, I think jalapenos are a great option.
- Lemon and apple cider vinegar – Both of these provide the necessary acidity for the jam.
- Sugar – This recipe only has 3 cups of sugar, which might seem like a lot, but in jam making, it really isn’t very much. The peach pepper jam is slightly sweet, but not sweet like a regular fruit jam.
- Pectin – Low sugar pectin helps the jam set to the perfect consistency.
How to make peach pepper jam
Here’s a quick summary of how to make this peach pepper jam. Please see the card at the bottom of this post for the full recipe.
- Prep – Dice the peppers. Then, peel, pit and dice the peaches. The peppers, especially the jalapeños should be very small. Take a look at the photo, they are very finely diced.
- Combine the peppers, peaches, vinegar, lemon juice, and pectin in a large pot and bring to a boil.
- Add the sugar and cook at a rolling boil for one minute.
- Ladle the hot jam into jars. Seal and lower into pot of boiling water to seal.
As the jam cools, give it a gentle turn upside down a few times to help distribute the pieces of pepper and peaches more evenly. When the jam is still very hot, they will float to the top. As it cools, and thickens, you can give them a gentle shake to help them settle all the way through the jam to the bottom of the jar.
Jam recipe FAQ’s
Jam is made with fruit, and jelly is made with fruit juice. This is jam, as it is made with actual fruit (peaches) and peppers.
If properly sealed, it will last for 12 months in the pantry.
Peach pepper jam variations and substitutions
- Hatch chilies – In the late summer months, when Hatch chilies are available, they make a great addition to this sweet and spicy peach jam.
- Frozen peaches – If you’re craving this jam outside of peach season, try frozen peaches. Thaw and drain before using.
Serving suggestions
This pepper jam on top of cream cheese with a side of crackers makes an excellent snack or a quick appetizer. Because I made quite a lot of this, I’ve been thinking of other uses for it besides the obvious.
Spread it on a sandwich to kick up the flavor, or blend it into vinaigrettes for a little extra oomph. I spooned some over baked chicken and it was so good. Brush it on grilled shrimp for an easy and delicious summer meal.
Helpful tools and equipment
- Canning pot + canning supplies – This is a great set at a very reasonable price.
- You’ll also need canning jars to store your jam. I like these wide mouth jars because they make it easy to ladle the jam in without spilling it.
More jam recipes:
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Peach Pepper Jam
Ingredients
- 2 lbs. peaches peeled, pitted, and finely chopped (about 4 cups), weigh after chopping
- 1 cup red bell pepper finely diced (about 1 large pepper)
- 3 large jalapeño peppers roughly 1 cup, (substitute 1 cup Hatch chilies – roasted, peeled and diced)
- 1 cup apple cider vinegar
- 1/4 cup fresh lemon juice freshly squeezed, not bottled
- 1 pkg. sure-jell, low sugar 1.75 oz *see note
- 3 cups granulated sugar
Instructions
- Sterilize 8 half pint jars and lids (or 16 – 4 oz. jars). Keep warm until ready to use.
- Set up canning pot with rack and enough water to cover jars by 2 inches. Heat water in canning pot to a simmer so it will be ready to boil when you are ready to seal jars.
- In an 8 qt pot, combine peaches, peppers, lemon juice and vinegar on high heat. Stir to combine. Stir in pectin and bring to a full boil (rolling boil).
- While jam is coming up to a boil, remove jars from water and set them on a kitchen towel to drain and dry out.
- When mixture has come up to a boil, add sugar all at once, and stir constantly for ONE minute at a rolling boil. (If your jam looks REALLY runny, reduce heat to medium high and continue cooking for 5 minutes or so until it has thickened slightly)
- Remove from heat.
- Place a funnel into a canning jar and ladle hot jam into jars. Wipe rims and threads with a clean, wet cloth to clean any drips. Cover with lids and bands, tightening bands to "fingertip tight" *see note below*
- Place jars in rack and lower into water bath. Bring water to a boil (it doesn’t have to be a full, rolling boil, but it does need to be boiling). Process jars for 10 minutes to seal.
- Remove jars from water bath, place on kitchen towel to cool. You should hear them "ping" in a few minutes. Check seals by pressing on the middle of the lid.
- *If the lid pops back up after being pressed, the jar isn’t sealed and must be refrigerated. If it doesn’t, it is properly sealed!
Notes
WHY? To let the air escape! Otherwise, if the air can’t get out, a proper seal can’t form. We are essentially creating a vacuum. Kitchen Science! I’ve made this jam with both regular and low sugar pectin. It has worked with both varieties. Originally, I used Hatch chilies in this recipe, but jalapeños are more widely available, so I swapped them out on this latest update. When Hatch chilies are in season, use them! It makes a delicious jam too! As the jam cools, give it a gentle turn upside down a few times to help distribute the pieces of pepper and peaches more evenly. When the jam is still very hot, they will float to the top. As it cools, and thickens, you can give them a gentle shake to help them settle all the way through the jam. Jam generally takes a few hours to set. If your jam isn’t set right away, DON’T PANIC. This batch took about 6 or 7 hours until it was properly set. Sometimes, it can take even longer.
Nutrition
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Originally published May 2018, most recent update 5/21/24.
Can this recipe be halved?
Hi Laurie, I haven’t halved it before, but I think it would be fine. Let me know how it turns out, if you make it 🙂
Made this tonight using the recommended amount of red bell pepper and about a half cup of chopped up hot red pepper (I don’t know the name, but it was long and kinda skinny and the lady at the Farmers’ Market said it was hot). I also left the skins on the peaches. Turned out GREAT! I’ll definitely keep this recipe handy.
Hi Emily! Fantastic!!! I’m so glad you liked it and you were able to make it your own!
Can you use low sugar pectin? I noticed it doesn’t have much sugar.
Hi Diane, I haven’t tried it with low sugar pectin, but you can certainly give it a go. Especially if you are an experienced jam maker 🙂
Such incredible flavor! Love this!
Thank you!!
Wowza! The colors, the flavors… where has this been all my life???!!!!
Laura, this stuff is so good. You need it in our life.
This looks great! Planning to try it but am a bit confused. Recipe calls for low sugar pectin but one of the comments asks if this can be made with low sugar pectin and you say you haven’t tried it with that. I am guessing that the recipe has since been updated but don’t want to waste a bunch of ingredients so wanted to be sure. I was specifically looking for peach pepper jam with low sugar pectin (so I could use less than 5 cups of sugar!). Thanks!
Hi Sheila! You are correct! The original version of this recipe used regular pectin, but I revamped it this year and used LOW SUGAR pectin. You can ignore that old comment, and follow the new, updated version! Let me know if you have any other questions. 🙂
I really had high hopes for this recipe. But, the vinegar REALLY overpowered the peaches and left the jam with a strong vinegar sour taste. It was a bummer because good peaches are very expensive around here.
Benay, I’m sorry the jam wasn’t to your particular tastes. Were your peaches very sweet? Not that sweet? The jam I made didn’t taste vinegary at all to me, but I know it did to you, so aside from the fact that everyone’s palate is different, I’m wondering why yours had a strong vinegar taste?