Name: Easy Peach Pepper Jelly Recipe (Sweet & Spicy)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups fresh peaches, peeled and finely chopped; 1/2 cup red bell pepper, finely chopped; 1/2 cup green bell pepper, finely chopped; 1–2 jalapeños, seeded and finely diced; 1/4 cup apple cider vinegar; 1 box (1.75 oz) powdered fruit pectin; 5 cups granulated sugar

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This Peach Pepper Jelly strikes the perfect balance between sweet and spicy. Made with juicy ripe peaches and colorful peppers, it’s amazing over cream cheese, on charcuterie boards, or as a glaze for meats. Quick to prep, easy to can, and irresistibly delicious!

Why You’ll Love This Recipe

This jelly combines ripe summer peaches with the subtle heat of jalapeños and the crunch of bell peppers, creating a dynamic condiment that’s both flavorful and versatile. It’s easy to make in small batches, perfect for canning, and adds a gourmet touch to simple dishes. Whether you spread it over warm biscuits or serve it with cheeses and grilled meats, this jelly delivers both comfort and culinary flair in every spoonful.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 cups fresh peaches, peeled and finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1–2 jalapeños, seeded and finely diced
1/4 cup apple cider vinegar
1 box (1.75 oz) powdered fruit pectin
5 cups granulated sugar

Directions

Prepare jars: Sterilize canning jars, lids, and rings by boiling them or running through a hot dishwasher cycle. Keep warm until ready to fill.
Cook fruit and vegetables: In a large, heavy-bottomed pot, combine chopped peaches, red and green bell peppers, jalapeños, and apple cider vinegar. Bring to a gentle simmer over medium heat.
Add pectin: Stir in the powdered fruit pectin. Increase heat and bring mixture to a full boil.
Add sugar: Add all the sugar at once, stirring constantly. Bring the mixture back to a full rolling boil and boil for 1–2 minutes.
Finish and skim: Remove the pot from heat and skim off any foam that forms on the surface.
Jar the jelly: Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe rims clean, place lids on, and secure rings.
Process: Process the filled jars in a boiling water bath for 10 minutes. Let the jars cool completely on a towel-lined counter for 12–24 hours. Check seals before storing.

Servings and timing

Yield: Makes 4–5 half-pint jars
Prep time: 20 minutes
Cook time: 15–20 minutes
Processing time: 10 minutes
Total time: About 1 hour

Variations

Extra Heat: Leave in some jalapeño seeds or add 1/4 tsp red pepper flakes for a spicier jelly.
Mild Version: Use only one jalapeño and remove all seeds and ribs.
Add Herbs: A sprig of thyme or rosemary added during cooking (then removed before jarring) gives a savory twist.
Fruit Blends: Mix in a bit of mango, pineapple, or nectarine for added tropical notes.
Citrus Infusion: Add 1 tsp orange or lemon zest for a fresh citrus edge.

Storage/Reheating

Store sealed jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3–4 weeks. If not processing in a water bath, the jelly must be refrigerated immediately and used within 1 month. Do not reheat jelly; use it cold or at room temperature, or stir into warm sauces or glazes as needed.

FAQs

Do I need to peel the peaches?

Peeling is recommended for a smoother jelly texture. Blanching peaches for 30 seconds in boiling water helps the skins slip off easily.

Can I use frozen or canned peaches?

Yes, but ensure they are unsweetened and thoroughly drained. Fresh peaches offer the best flavor and texture.

What type of pectin should I use?

This recipe is developed for powdered fruit pectin. If using liquid pectin, follow the specific instructions on the packaging for best results.

Is this jelly very spicy?

It has a gentle kick. You can adjust the spice level by increasing or decreasing the number of jalapeños or keeping/removing the seeds.

Can I make this without pectin?

Pectin is essential in this recipe for proper set. Without it, the jelly may not thicken correctly unless you cook it longer and adjust sugar.

How do I test if the jelly is done?

Use the spoon or plate test: place a small amount of jelly on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.

Can I freeze this jelly instead of canning?

Yes, freeze in freezer-safe containers with 1/2 inch headspace. Thaw in the refrigerator before using.

Why did my jelly turn out too runny?

This may happen if the boil wasn’t vigorous enough or if the sugar wasn’t added at the right stage. Reboil with a bit more pectin if needed.

What can I serve this with?

It pairs wonderfully with cream cheese and crackers, grilled meats, roasted vegetables, or as a glaze for pork or chicken.

How do I know if my jars are properly sealed?

After cooling for 12–24 hours, the lids should not flex up and down when pressed in the center. A sealed lid will be concave and firm.

Conclusion

This Easy Peach Pepper Jelly is a perfect blend of sweet summer fruit and gentle spice. It’s simple to prepare, ideal for canning, and endlessly versatile—from entertaining to everyday use. With vibrant flavor and color, it’s a beautiful and delicious way to capture the essence of summer in every jar.