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.
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.