Peach pepper jam combines the sweetness of summer peaches with a delicious spiciness from hot peppers. This jam is super versatile. Slather it on chicken for a sweet & spicy dinner, top a block of cream cheese for a fast appetizer or snack, use it as a spread to give your sandwich a little kick. There are so many uses for this peach pepper jam, including this Bacon Goat Cheese Burger with Peach Pepper Jam!
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Peach Pepper Jam
While most pepper jam contains jalapeños, I’m sitting on a bunch of hatch chilies, so I used what I have. Also, I happen to love the flavor of hatch peppers. Jalapeños are more readily available, but because I haven’t made this jam with them, I can’t tell you exactly how it will turn out. In theory, it should be perfectly fine. That being said, if hatch chilies aren’t in your area, use your favorite hot pepper.
Last year, my cousin sent me two bushels of Hatch chiles. And then I spent the entire weekend roasting, chopping and freezing them. Well, they are almost gone now. TWO BUSHELS of chili peppers. That’s a lot of peppers, people. We’re talking an obscene amount. And my supply is nearly dwindled to nothing.
One thing you should consider when working with fresh chilies – know that not all peppers are the same, even in the same batch. In my bushel of medium hatch chilies, some were so hot that my mouth was on fire. You can’t always know for sure how hot it will be until you taste it.
Obviously, this jam on top of cream cheese with a side of crackers makes an excellent snack or a quick appetizer. However, I slathered it on a piece of chicken before I put it in the oven and it was so good. I thought it might melt off and end up in the bottom of the pan, but I am happy to report it did not. It stayed exactly where it was meant to: on the chicken. I’m using this as a spread on a burger that I’ll be posting in a couple of weeks, so stay tuned for that.
OTHER USES FOR PEACH PEPPER JAM
Because I made quite a lot of this, I’ve been thinking of other uses for it besides the obvious. Using it to kick up the flavor on a sandwich, blending it into vinaigrettes for a little extra oomph, marinades for literally everything. I’m a big fan of homemade gifts, so I always make big batches of things that I might like to put in a basket for gifting to friends. How would you use it? Leave me a comment below, I love hearing from you!
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I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you! Did you make this peach pepper jam? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!
- 2 lbs peaches, peeled & finely chopped (about 3 cups)
- 1 cup red bell pepper, finely diced (about 1 large pepper)
- 1 cup hatch chilies, roasted, peeled & chopped
- 3 1/2 - 4 cups sugar
- 1 cup apple cider vinegar
- 1 pkg. sure-jell, 1.75 oz
- juice of 1 lemon
- Sterilize 7 half pint jars and lids (or 15 - 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 and stir constantly for ONE minute. Remove from heat.
- Ladle hot jam into jars and 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 on 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 it pops, the jar isn't sealed and must be refrigerated. If it doesn't, it is properly sealed!
Fingertip tightened: The bands should be tightened enough to keep the lid in place, but not so tight that you have to really work to get it off. There should be just a little wiggle room.
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!