Peach Pepper Jelly Recipe

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We had a surplus of peppers in the garden so I decided to give pepper jelly a try. Our local orchard had beautiful peaches that I thought would complement the peppers well. This turned out to be a wonderful sweet and sour jelly with a little spice. It perfect served over cream cheese with a side of crackers!

5.0 from 1 reviews
Peach Pepper Jelly Recipe
 
Author:
Recipe type: Canning
Ingredients
  • 6 medium jalapeno peppers
  • 1 medium green bell peppers
  • 1 medium red bell pepper
  • 1½ cup apple cider vinegar
  • 1 Tbsp. crushed red pepper flakes (omit if you want milder)
  • 6½ cups sugar
  • 2 pouch Certo liquid pectin (6 oz. total)
  • 1 cup diced peach
Instructions
  1. Wash, seed and chop peppers. For the jalapeno peppers wear gloves if you are hand chopping. The peppers should be pretty finely chopped.
  2. Finely dice the peeled peach.
  3. In a large stockpot combine jalapeno peppers, bell peppers, sugar, vinegar and crushed red pepper flakes over high heat.
  4. Continue to a full rolling boil. Boil for five minutes. Add pectin and peaches.
  5. Return to full rolling boil for 3 minutes.
  6. Let the jelly cool for a minute and skim off foam.
  7. Place in hot jars. Process in water bath canner for 10 minutes.
  8. Makes 7 half pints.

 

Isn’t it pretty?! This jelly will make great little Christmas gifts!

Make sure you check out my other easy recipes!

This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello

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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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Comments

  1. Never had this kind of Jelly before. I would definitely try it though.
    Katherine G recently posted..Wordless WednesdayMy Profile

  2. Malinda Eichelbrenner says:

    Hi Renae! I love this recipe, but I don’t need 7 half pints! lol. Is there a way to convert the ingredients down to where I need them (I’m only making 2 PINTS). This will make a great Christmas gift for my father and brother in laws that LOVE hot stuff!

    • Malinda Eichelbrenner says:

      Also, is there another process aside from a water bath canner? I have a stove top and pot, I have a large crockpot, and I have a sink that can obviously hold hot water.

    • Hi Malinda,
      You could try cutting the recipe in half and that would make almost 2 pints (7 half pints is just 3 pints and one half pint). A water bath canner is only necessary if you want a shelf stable item. If you are planning on eating it within a week or two, it will be fine stored in the fridge. Otherwise, a very large pot could work as long as it covered the jars completely. You want to bowl the jars for 10 minutes to create a vacuum seal in order to be shelf stable. Hope that helps!

  3. Is this jelly supposed to be thin? I followed the recipe and used the Liquid Pectin but after 14 hours sitting on my table it still looks thin/moves around in jar. Im not sure what I did wrong, but it is my first time using the Liquid Pectin

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  5. This jelly did not set up, way to thin. Followed directions exactly:( disappointing

  6. So I tried pepper jelly that had pineapple in it. It was so good with cream cheese. So how much pineapple would you suggest using in your recipe. Thanks!

    • Hi LaDonna,
      Sorry for the late reply. I’m not certain how much pineapple you would use. With canning recipes, it’s important to keep the ingredients in check so that they preserve properly. Therefore, I’m not comfortable making a substitution recommendation. Maybe google a pineapple pepper jelly recipe. Good luck!
      Renae

  7. Made this and it was delicious. Used all red jalapenos and bells for an extra bright color. I know from making jalapeno jelly from another recipe that if you throw all the jalapenos and vinegar in a food processor and pulse it about ten times, it chops it up beautifully. Doesn’t work as well for the bells, though. Saves a ton of time!

  8. Juli Sanford says:

    Oh My!!! This recipe is amazing!!!!! Thank you so much for sharing! I am in love and will be making this many many times

Trackbacks

  1. […] and will hold up to a thick cream cheese dip. I served Melba Snacks alongside cream cheese with my peach pepper jelly over top. It was the perfect combination of crunchy, salty, sweet and sour! Check out the other […]

  2. […] Peach Pepper Jelly by How to Have it All […]

  3. […] ~ Hot Pepper Jelly! Make it into spreads, dips or serve as is on the side. This peach version from howtohaveitall.net sounds perfect for so many uses […]

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