Peach pepper jam combines the sweetness of summer peaches with a bit of spiciness from hot peppers.
There are so many uses for this delicious peach pepper jam, including a Bacon Goat Cheese Burger.
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.
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Peach Jalapeno Jam
Last year, my cousin sent me two bushels of Hatch chiles. And then I spent the entire weekend roasting, chopping and freezing them.
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 easier to find and are generally available all year. Feel free to use them in place of Hatch chiles or use your favorite hot pepper.
Recently, I made a batch of this jam and the peppers I had didn’t have much heat, so I added 1 jalapeño to the mix and it helped to bump up that heat index.
Peach pepper jelly
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 and others were like eating a bell pepper – no heat at all.
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.
Because you know that adding it to the pot is easy, but taking it out once you’ve added it, is not.
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.
More jam recipes:
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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- 2 lbs peaches, peeled & finely chopped (about 3 cups)
- 1 cup red bell pepper, finely diced (about 1 large pepper)
- 1 cup medium hatch chilies, roasted, peeled and chopped (substitute 2 - 3 jalapeño peppers, seeded and diced)
- 3 1/2 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. If your jam still looks runny, reduce heat to medium high and continue cooking for 10 minutes or so until it has thickened.
- 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 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!
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!
Serving Size:2 tbsp.
Amount Per Serving: Calories: 62Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 0g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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Originally published May 2018, most recent update 6/29/20