Peach Pepper Jam Recipe | Easy Sweet & Spicy Canning Favorite – A Bright, Bold Spread
Sweet, ripe peaches and a gentle kick of peppers make this jam a standout. It’s the kind of recipe that turns toast, cheese boards, and grilled meats into something special. If you love a balance of fruity, tangy, and spicy, this one hits all the notes without being fussy.
You can make a small batch for the fridge or can it for later. And yes, it’s beginner-friendly, with clear steps and simple ingredients you can find anywhere.
What Makes This Special
This jam is a sweet-and-heat combo that works all day—from breakfast toast to dinner glazes. Peach brings lush, sunny flavor while peppers add warmth that’s customizable to your taste.
The jam cooks fast, sets beautifully, and has a clean, glossy finish thanks to pectin. It’s also great for gifting and pairs perfectly with soft cheeses like brie or tangy goat cheese. Plus, it’s a fun way to use up peak-season peaches.
Ingredients
- 4 cups peeled, finely chopped ripe peaches (about 6–8 medium peaches)
- 1 cup red bell pepper, finely diced
- 1–2 jalapeños, seeded and minced (adjust for heat; keep some seeds for extra spice)
- 2 tablespoons lemon juice (fresh is best)
- 1 tablespoon apple cider vinegar
- 4 cups granulated sugar
- 1 packet (1.75 oz) powdered fruit pectin
- 1/4 teaspoon salt (optional, but boosts flavor)
- Optional add-ins: a pinch of red pepper flakes, 1/2 teaspoon grated fresh ginger, or 1 teaspoon vanilla extract (add vanilla off heat)
Step-by-Step Instructions
- Prep the jars and lids. Wash canning jars, lids, and bands with hot soapy water.
Sterilize jars by simmering them in water or running through a hot dishwasher cycle. Keep jars warm until filling. Place new lids in hot (not boiling) water just before use.
- Peel and chop the peaches. Score an X on the bottoms, blanch in boiling water for 30–45 seconds, then transfer to ice water.
Slip off skins, remove pits, and finely chop. You want small pieces for a smooth, spreadable jam.
- Prep the peppers. Finely dice the red bell pepper and mince the jalapeños. For a bolder kick, keep some seeds and membranes.
For mild heat, remove them completely.
- Mix fruit, peppers, acids, and pectin. In a large, heavy pot, combine peaches, bell pepper, jalapeños, lemon juice, and apple cider vinegar. Stir in the pectin until fully dissolved. The acids help the jam set and brighten flavor.
- Bring to a boil. Over medium-high heat, stir frequently until the mixture reaches a full rolling boil (bubbling hard even while stirring).
This usually takes 5–8 minutes.
- Add sugar. Pour in all the sugar at once. Stir constantly to dissolve. Return to a vigorous boil and cook 1–2 minutes, stirring.
Skim foam if needed. Add salt and optional spices now; if using vanilla, add it after you take the pot off the heat.
- Check the set. Turn off the heat. Place a small spoonful on a chilled plate and wait 30 seconds.
If it wrinkles when nudged, it’s ready. If not, return to a boil for another 30–60 seconds and test again.
- Fill jars. Ladle hot jam into warm jars, leaving 1/4-inch headspace. Wipe rims clean.
Apply lids and screw bands fingertip-tight.
- Process in a water bath (for shelf-stable jars). Submerge jars in boiling water with at least 1 inch of water above them. Process for 10 minutes (adjust for altitude if necessary). Start timing once the water returns to a full boil.
- Cool and check seals. Remove jars and let them sit undisturbed for 12–24 hours.
You should hear gentle pops as they seal. Press the centers of the lids—no flex means a good seal. Label and date.
- For refrigerator jam. If skipping canning, let the jam cool and store in clean jars in the fridge.
Use within a few weeks.
How to Store
- Unopened, properly canned jars: Store in a cool, dark place for up to 12–18 months.
- Opened jars: Refrigerate and use within 3–4 weeks.
- Freezer option: Spoon cooled jam into freezer-safe containers, leaving headspace. Freeze up to 6 months. Thaw in the fridge.
Benefits of This Recipe
- Balanced flavor: Sweet peaches with a gentle pepper bite make it versatile and crowd-pleasing.
- User-friendly: Clear steps and pectin ensure consistent set, even for beginners.
- Great for gifting: A bright, jewel-toned jam that looks and tastes special.
- Flexible heat levels: Adjust jalapeños, add red pepper flakes, or go mild with only bell pepper.
- Multi-use: Works on toast, cheese platters, grilled chicken, pork chops, salmon, and as a glaze for roasted vegetables.
Pitfalls to Watch Out For
- Undercooking after adding sugar: The jam may not set.
Keep a rolling boil for at least 1 minute and do a plate test.
- Overcooking: Can darken color and dull flavor. Watch carefully once sugar goes in.
- Wrong ratios: Too little acid or sugar can prevent proper set and safe canning. Stick to the recipe.
- Big fruit chunks: Large pieces can float or cause uneven texture.
Chop peaches finely.
- Skipping jar prep: Dirty rims or cool jars can lead to seal failures. Keep everything clean and hot.
- Altitude adjustments: If you live above 1,000 feet, add extra processing time according to safe canning guidelines.
Recipe Variations
- Mango-Peach Pepper Jam: Replace 1 cup of peaches with ripe mango for tropical notes.
- Ginger Peach Heat: Add 1–2 teaspoons grated fresh ginger for warmth and complexity.
- Smoky Chipotle: Stir in 1/2–1 teaspoon finely minced chipotle in adobo for a smoky kick.
- Honey-Sweetened: Swap 1 cup of sugar with 3/4 cup honey. Expect a slightly softer set and deeper flavor.
- No-Jalapeño Mild: Use only red bell pepper for a sweet, peppery jam with no heat.
- Low-Sugar Pectin Version: Use low- or no-sugar pectin and follow that package’s sugar directions.
FAQ
Can I use frozen peaches?
Yes.
Thaw completely and drain excess liquid before measuring your 4 cups. Frozen peaches can be a great option outside peach season.
How spicy is this jam?
It’s medium by default. Use one jalapeño for mild heat, two for more kick, and include some seeds if you like it hot.
For very mild, skip jalapeños and rely on bell pepper.
Do I need pectin?
Pectin gives a reliable set and shorter cook time, preserving fresh flavor. You can make a pectin-free version by simmering longer with more sugar, but the texture will be softer and the flavor slightly more cooked.
Why add both lemon juice and vinegar?
They brighten flavor and ensure the right acidity for setting and safe canning. The mix keeps the peach flavor lively without tasting overly sharp.
What if my jam doesn’t set?
Let it cool fully first—many jams firm up as they sit.
If it’s still loose, you can re-cook with a little more pectin and a splash of water, then bring to a rolling boil for 1–2 minutes and reprocess.
Can I reduce the sugar?
With regular pectin, no—sugar is needed for set and preservation. Use a low-sugar pectin if you want to cut back, and follow the package instructions for ratios.
How do I use this jam?
Spread on toast or biscuits, spoon over baked brie, swirl into yogurt, glaze grilled chicken or pork, or serve with sharp cheddar and crackers. It also makes an amazing sandwich spread with turkey or ham.
How long does canning take?
The active canning time in the water bath is about 10 minutes, plus time to bring the water to a boil.
Plan on 30–40 minutes total for the canning step.
Can I double the recipe?
It’s best to make two separate batches. Larger pots of jam can cook unevenly and may not set as well.
Do I need to peel the peaches?
Peeling gives a smoother, more appealing texture and color. The skins can get tough or curl in the jar, so peeling is recommended.
Wrapping Up
This Peach Pepper Jam delivers bright fruit, gentle heat, and a glossy set with straightforward steps.
It’s a flexible, everyday staple that doubles as a standout gift. Keep a few jars in the pantry, and you’ll always have a quick way to dress up breakfast, snacks, or dinner. Simple ingredients, big flavor—that’s the beauty of this sweet and spicy favorite.
Peach Pepper Jam Recipe | Easy Sweet & Spicy Canning Favorite - A Bright, Bold Spread
Ingredients
- 4 cups peeled, finely chopped ripe peaches (about 6–8 medium peaches)
- 1 cup red bell pepper, finely diced
- 1–2 jalapeños, seeded and minced (adjust for heat; keep some seeds for extra spice)
- 2 tablespoons lemon juice (fresh is best)
- 1 tablespoon apple cider vinegar
- 4 cups granulated sugar
- 1 packet (1.75 oz) powdered fruit pectin
- ¼ teaspoon salt (optional, but boosts flavor)
- Optional add-ins: a pinch of red pepper flakes, 1/2 teaspoon grated fresh ginger, or 1 teaspoon vanilla extract (add vanilla off heat)
Instructions
- Prep the jars and lids. Wash canning jars, lids, and bands with hot soapy water. Sterilize jars by simmering them in water or running through a hot dishwasher cycle. Keep jars warm until filling. Place new lids in hot (not boiling) water just before use.
- Peel and chop the peaches. Score an X on the bottoms, blanch in boiling water for 30–45 seconds, then transfer to ice water. Slip off skins, remove pits, and finely chop. You want small pieces for a smooth, spreadable jam.
- Prep the peppers. Finely dice the red bell pepper and mince the jalapeños. For a bolder kick, keep some seeds and membranes. For mild heat, remove them completely.
- Mix fruit, peppers, acids, and pectin. In a large, heavy pot, combine peaches, bell pepper, jalapeños, lemon juice, and apple cider vinegar. Stir in the pectin until fully dissolved. The acids help the jam set and brighten flavor.
- Bring to a boil. Over medium-high heat, stir frequently until the mixture reaches a full rolling boil (bubbling hard even while stirring). This usually takes 5–8 minutes.
- Add sugar. Pour in all the sugar at once. Stir constantly to dissolve. Return to a vigorous boil and cook 1–2 minutes, stirring. Skim foam if needed. Add salt and optional spices now; if using vanilla, add it after you take the pot off the heat.
- Check the set. Turn off the heat. Place a small spoonful on a chilled plate and wait 30 seconds. If it wrinkles when nudged, it’s ready. If not, return to a boil for another 30–60 seconds and test again.
- Fill jars. Ladle hot jam into warm jars, leaving 1/4-inch headspace. Wipe rims clean. Apply lids and screw bands fingertip-tight.
- Process in a water bath (for shelf-stable jars). Submerge jars in boiling water with at least 1 inch of water above them. Process for 10 minutes (adjust for altitude if necessary). Start timing once the water returns to a full boil.
- Cool and check seals. Remove jars and let them sit undisturbed for 12–24 hours. You should hear gentle pops as they seal. Press the centers of the lids—no flex means a good seal. Label and date.
- For refrigerator jam. If skipping canning, let the jam cool and store in clean jars in the fridge. Use within a few weeks.
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