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Capture summer with this fabulous Peach Pepper Jelly, perfect for cheese boards, as a sandwich spread, a glazed for grilled entrées and SO much more!
This peach pepper jelly will be "a taste of summer sunshine" when the cold winds blow this winter. It's fantastic with cheese and charcuterie and makes an amazing sandwich spread paired with turkey, chicken, ham or prosciutto. It also makes a VERY gourmet peanut butter and jelly sandwich and it's amazing as a glaze for grilled chicken, shrimp, salmon, pork tenderloin and pork chops. There's more you can do with it but I'll share that later!
Although there's nothing like fresh, sweet, summer peaches, a bonus of this Peach Pepper Jelly recipe is that it can also be prepared with frozen (unsweetened) peaches. That means, anytime you have the desire, you can whip up a batch of this fabulous condiment!
To can or not to can...
Another wonderful thing about this Peach Pepper Jelly is that you can either can it (with a hot water bath) to make it shelf stable OR simply store it in the refrigerator or the freezer. Either way works well! I've got a large freezer so I don't bother with the hot water bath but if you like to keep jam on the shelf, go for it!
Add as little or as much heat as you prefer!
We're medium-heat people so I use one habanero pepper. If you prefer things super spicy, just a dd more. Keep in mind that habaneros are HOT. They are considerably hotter than jalapeños. On the Scoville Heat Scale, a tool used to the level of heat in various types of peppers, jalapeños fall in the 2,500 to 8,000 range, with habaneros climbing up to 100,000 to 350,000! A little goes a long way!
What to do with this Peach Pepper Jelly
Pepper jelly is a wonderful condiment stock in your larder. There are so many things to do with it beside the classic pepper jelly and cream cheese pairing. Here are a few ideas to get you inspired:
- Finely chop some fresh herbs on a cutting board. Spread them out to an even layer then roll a log of goat cheese over the top, back and forth until it's coated with the delicious herbs. Serve the herby goat cheese with crackers and a jar of this Peach Pepper Jelly (pictured in this post).
- Make a salad dressing. Just follow the recipe in this post and sub Peach Pepper Jelly for the Red Pepper Jelly.
- Layer it in a grilled cheese sandwich with slices of crisp, smoky bacon... SO good!
- Use it as a sandwich spread. It's wonderful on sourdough with smoked turkey and Havarti cheese.
- Serve it on these Ridiculously Easy Buttermilk Biscuits.
- It's also fabulous on toast, English muffins, crumpets and bagels.
- Add a squirt of mustard and use it as a glaze for grilled chicken, pork, shrimp...
- Combine with a splash of vinegar and a drizzle of soy sauce for a delicious sweet and sour sauce.
- Spread it on top of a round of Brie then wrap the whole thing with puff pastry and bake until golden. Serve with crackers or crostini.
- Serve on cheese and charcuterie boards.
- Add a spoonful when roasting veggies.
- Spoon it over ice cream
- Give it as a gift!
Give it as a gift!
Yes, this Peach Pepper Jelly makes a fabulous hostess gift or gift for a friend, neighbor, co-worker, teacher, hairdresser, mail person... whoever you want to treat!
As with most of our jams, jellies and other gifts from the kitchen, we're offering free printable labels. Just scroll to the bottom of this post and leave a comment that you'd like to receive the labels. My daughter-in-law, Lindsay will email them to you along with instructions on how to print them up and links for jars that work well.
I hope I've convinced you to make this Peach Pepper Jelly batch. I promise you won't be disappointed! And if you come up with new ways to use it, please share with all of us. ENJOY!
Cafe Tips for making this Peach Pepper Jelly.
- Wondering about the apple in this Peach Pepper Jelly? Don't skip it. Peaches are low in pectin which affects the "set" of jams and jellies. Apples are high in pectin so adding a bit of chopped apple ensures a better set. Don't worry, you won't taste the apple.
- To ensure a good set, this recipe uses unpeeled apples and peaches. The peels are high in pectin and when the jam is cooked vigorously, the tiny bits of peel will "melt" into the jam so you won't even notice.
- Chop the peaches, apples and peppers nice and small. Because I'm lazy, I use my Vidalia Chopper to chop everything except the habanero which you want to chop super fine.
- This recipe calls for habanero peppers which are very spicy red pepper. I like to remove the seeds and ribs and I only use 1 (finely chopped) for a moderately spicy jelly. If you like things spicier, feel free to use more or less if you prefer a milder jelly.
- If you can't find habaneros chili peppers you could use also serrano peppers for this recipe. Serano peppers are also quite spicy so start out with less than you think you'd like. You can always add more but the heat can't be removed.
- If you have access to other red or orange chili peppers, feel free to use them but pay attention to their heat level to determine how much to add. Here's a great chart that shares the heat level of different types of peppers: The Scoville Scale.
- If you can't find any red or orange peppers, feel free to use jalapeños. Your jam will have little green bits but it will still be pretty and delicious.
- This recipe calls for powdered pectin. I use Sure Jell which is available at most larger grocery stores as well as online. Powdered and liquid pectin are NOT interchangeable. If you only have liquid pectin, it would be better (to ensure success) to go with a recipe that has been created for this type of pectin.
- The recipe instructs that you need to bring the fruit/sugar mixture to a "full rolling boil". What does that mean? It just means that the mixture should be boiling hard enough that it doesn't stop when you stir it.
- It's a good idea to use gloves when handling any hot peppers as they can burn your skin.
- Why is there butter in a pepper jelly recipe? A small amount of butter will help keep the mixture from foaming a lot when the jelly mixture simmers.
- I often get asked the question, "Can I use less sugar in this jelly?". I don't recommend decreasing the sugar in this recipe. There are two reasons for this:
- Jam/jelly making is an exact science when using pectin as a thickener. I love to improvise in the kitchen but not with jam and jelly unless I'm creating a new recipe and then it might take me 3 or 4 tries before I get it right. It's important to measure carefully and accurately for good results. If you need to reduce your sugar intake, it would be better to follow a low-sugar recipe than to try to adapt this one and end up with runny jelly.
- In addition to sweetening, sugar also acts as a preservative in jams and jellies by stabilizing the color, texture and flavor and, even more importantly, it helps to inhibit microbial activity. So, to ensure success, it's best to not alter the recipe.
- It's important to measure the sugar for this recipe accurately. The best way to do this is to spoon the sugar into dry metal or plastic measuring cup, then scrape off any excess with a straight-edged knife.
- Timing is another important aspect of making jams and jellies, particularly those that call for pectin. It's not difficult, just follow the directions and timing and you'll be sure to have success. Setting a timer for the 1-minute cooking time (after the pectin is added) will ensure that the consistency of your jam is correct.
- As mentioned above there are two ways to store this Sweet and Spicy Red Pepper Jelly. You can make the recipe and store the jelly in the refrigerator for 3-4 weeks OR in the freezer for up to a year. You can also use the hot water bath technique which makes this jelly stable at room temperature.
- If you decide to can this jelly, it's best to stick with regular white vinegar or apple cider vinegar. They both have a good acetic percentage which is an important safety factor when preserving with a hot water bath.
- Use your biggest pot when making this Sweet and Spicy Red Pepper Jelly. It's important to let the fruit and sugar boil vigorously and you don't want a big mess on the stovetop.
Thought for the day:
I sought the Lord, and He answered me;
He delivered me from all my fears.
Those who look to Him are radiant;
their faces are never covered with shame.
This poor man called, and the Lord heard him;
he saved him out of all his troubles.
The angel of the Lord encamps around those who fear Him,
and He delivers them.
Psalm 34:4-7
What we're listening to for inspiration:
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Peach Pepper Jelly • No Canning Skills Needed!
Ingredients
- 1 ¾ cups finely chopped unpeeled peaches, about 1-¼ pounds
- ¾ cup finely chopped red bell peppers, about 1 medium red pepper
- ½ cup finely chopped unpeeled apple
- 1 medium habanero pepper, finely chopped - more to taste
- 1 cup apple cider or white vinegar.
- 1.75 ounces (49g) powdered fruit pectin, I use SURE-JELL
- ½ teaspoon butter
- 5 cups granulated sugar, measured with a dry measuring cup
Instructions
For jam that will be preserved with a hot water bath
For the prep:
- Wash jars and screw bands in hot soapy water. Rinse well.
- Place jars, right sides up, on the rack in the bottom of a boiling-water canner. Fill the canner with enough warm water so it covers the tops of jars by at least 1 inch.
- Bring water to a boil; boil jars for 10 minutes. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
- Place new lids in a medium saucepan filled with water; bring water to boil. Turn off the heat. Let the lids stand in water until ready to be used.
For the jam:
- Place peaches, peppers (red and habanero) and chopped apple in a large saucepot. Add vinegar and stir in pectin. Add butter (to reduce foaming).
- Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return the mixture to a full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
- Remove jars from the water; drain well.
- Immediately ladle fruit mixture into prepared jars, filling to within ¼ inch of the tops.
- Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on the rack, then lower into the canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
- Cover the canner; bring water to a gentle boil and cook for 10 minutes. Remove jars and place them upright on a towel to cool completely.
- After the jars cool, check the seals by pressing the centers of the lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
For jam that will be stored in the refrigerator or freezer
For the prep:
- Wash jars and lids in hot soapy water, rinse well and set them on a clean kitchen towel to drain. Or you can run them through the dishwasher.
For the jam:
- Place peaches, peppers (red and habanero) and chopped apple in a large saucepot. Add vinegar and stir in pectin. Add butter (to reduce foaming).
- Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return the mixture to a full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
- Ladle fruit mixture into your prepared jars, filling to within ½ inch of the tops.
- Wipe jar rims and threads. Cover lids and allow jam to come to room temperature.
- Store the refrigerator for 2-3 weeks or in the freezer for up to a year.
Notes
Nutrition
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How many jelly jars does this recipe fill?
Thank you for all your great recipes! I am a big fan of yours!
Cheers
Terry
Hi Terry, so glad to hear that! The recipe makes 6 cups (48 ounces) of jelly. The number of jars will depend on the size of your jars. I use the 6-ounce hexagonal jars pictured and get 8 jars.
I have been gifted a Maple Syrup and Apricot Jelly, it is very tasty and enjoyed by all who have sampled it I would love to duplicate it using your recipe as a guide.. Question: Can I sub out the peaches for dried apricots and use 4 cups of sugar + 1 cup of Maple syrup and follow the recipe as written? Or should I just follow your recipe with the peaches and just shop around for the Maple Apricot Jelly? I have been making your recipes for years and I always trust the advise you have given to all the questions that are asked!!
Love, love, love your new website!!
Hi Donna, I would have to do some testing to ensure success with your adaptation. Jams and jellies can be a little tricky when it comes to setting properly so I wouldn't want to give you advice without testing it.
Thanks for your kind words 💕
Thanks for this recipe. Please kindly send the labels - we are doing gifts for friends.
Sure, Natalia!
Can’t wait to try this recipe, right after I make the peach jam. Please send the labels. Thank you!
Sure, Judy!
This is making me drool! May I have the labels? Where do you get those perfect jars? Many thanks
Happy to send the labels and the link to the jars, Peg!
Love this recipe site and have made many of the wonderful foods! Planning the peach and pepper jelly today and would like to give as gifts, could I please get a link to the labels? Thank you so much for the inspiring recipes on this blog.
So glad to hear that, Marilyn! We are happy to send the labels!
Can't wait to try the recipe. Please send labels. Thanks so much.
Sure, Annette!
Might there be an issues with halving the recipe?
Hi Penny, to ensure success, it's better not to halve or double jam and jelly recipes. Plus, you would have to open a whole box of pectin and then waste half of it. This jam keeps well in the fridge and/or freezer and makes a wonderful gift.
I would like the labels. thank you!
Sure, Elaine!
Hi! These recipes look so good! I’m planning to make the peach pepper jelly and peach freezer jam. Could you please send me both labels? Thank you!
Sure, Emily!
Thanks for all the tips .please send labels for freezer jams: strawberry, raspberry, and peach. So far, strawberry was best. For peach, I should have used 2 boxes of pectin instead of 1.5, but it tastes fine.
Hi Kathy Jo, we are happy to send the labels, just leave a comment on each post. That's how we stay organized. And yes, in our peach jam recipe we call for 2 boxes of pectin- https://thecafesucrefarine.com/super-easy-peach-freezer-jam/
Hello again!! I am going to be awfully busy tomorrow whipping this recipe and the freezer peach jam recipe up. Please send the PDF for the labels and thanks so much for the recipes!!
Sure, Elaine!
could you please send me the labels for this peach jam...I can't wait to make it and give it to my friends..xoxo
Sure, Sue!
I would love the labels for the Peach Pepper jelly please. All my friends and neighbors are crazy for pepper jelly and this will be sure to please. Thank you.
That's great, DoLee! Sending them your way.
Hi I’m making the peach jam now can you tell me if doubling the recipe ( 2x) works just as well ? Thank you 😊
Hi Jane, to ensure success, it's best to make single batches. Just use two bowls and mix them separately.
Your Peach Pepper Jelly is one of the best I ever had. I also made the Clementine Pepper Jelly It was also one of the best I ever had. I would give them a tie if it was a contest. Thanks for the Great recipes. I would like to label the tops of the jars for both of the jellies. Could you please send me the labels.
Thanks
So glad to hear that, Garin! We are happy to send the labels.
Can't wait to try this recipe. Could you use frozen peaches? I don't buy conventional peaches, because they are so full of pesticides, and fresh organic peaches are hard to find and not in my budget. I can usually find frozen organic peaches at a reasonable price. Thanks!
Hi Karen, yes, frozen peaches will work! Be sure to thaw them before measuring.
Hi, I am very excited to try out the peach pepper jelly recipe! I plan to make the hot-water bath recipe. I would love to have the labels, please! Thanks!
Sending them your way, Elizabeth!
Love pepper jelly/jam and can't wait to try it with peaches. May I have the labels, please?
Sure, DoLee!
Hello can I please have your lables for the Straw/ raspberry lemongrass I made today and for the peach harbanero I’ll make tomorrow. Great jam ideas and thank you for sharing with us all …
Sure, Jane!
Will certainly try this jam as peach season just around the corner. Labels would be lovely to have. Your thoughts for the day are always inspirational, thank you for these added delights to read.
Thank you for the kind comment, Deb! We are happy to send the labels.
All I can say is ….Mmmmmmm!
And I would love the labels please and thank you 🤗
Sure, Susan!
I can't wait for peach season to try this! I would love the file to print the labels, and where might I buy the special jam jars??
Thank you!
Hi Judy, we will send you the labels and links to the jars!
I would like to make this recipe. Would love the labels. Thanks for the offer!
Sending them your way, Linda!
would love to get your labels! Yours are always so nice.
thank you,
Claire
Happy to send them, Claire!
Love, love this recipe! Nice addition for Christmas gifts. Labels would be wonderful thanks.
Sending them your way, Vickie!
Printable labels please.
Sending them your way, Andrea!
Sounds delish! I would appreciate the labels and link for the jars. Thank you.
Sending them your way, Katherine!
Making in the coming week
Please send labels thank you
Sure, Patty!
Please send printable labels for the peach pepper jam. Yummy!
Sure, Carlos!
Hello
I would like to make this recipe.I have some peach and Hatay pepper (crazy hot) and dont want to waste time.Because it s difficult to find pecti here,i want to use chia as thickener.Have you any advice to realise this recipe succesfully?
Hi Sule, we have only tested this recipe with pectin. It would be best to look for a peach jam recipe using chia.
Hi Sule, I've never made jam with chia so I really can't give you advice. To ensure success, I would use a recipe for chia jam - not this recipe.
May I have the labels please? Thanks
Sure, Dotti!
I made two batches of Peach Pepper Jelly! One with hot peppers, one with milder peppers - Both turned out so clear, and colorful! The little chunks of peach and peppers add so much delicious flavors! Please send me your Peach Pepper labels, please! Thank You, so much!
Awesome! Thank you for letting us know, Sarah! Sending the labels your way.
Miss this recipe somehow before today. Can't wait to try it! Please send labels!
Sure, Nikki!
This looks so delicious. Look forward to making and sharing a few jars. Please send labels. Thank you for sharing all the great recipes and labels with us.
Sending them your way, Alice!
Would love the labels for the peach pepper jelly. Love your recipes!!
Jayne Kline
Thank you, Jayne! Sending them your way!
thank you for your reply...appreciate your input and now I understand. plan to make it this week. thanks again,
Plan to make this week; please send me the labels, thank you so much. The recipe sounds wonder and delicious, thank you,
Sure, Mary!
Cant wait to try this recipe! Please send label template so I can print.
Thanks, Laurie
Sending them your way, Laurie!
Can't wait to try this recipe.
Enjoy, Barbara!
Please share label. And many thanks for this recipe! Ciao, Dee
Sending them your way, Dee!
I have a ton of peaches and want to give this a try. Please send labels. thank you
Sure, Naomi!
please send me labels for your peach pepper jelly can't wait to try it thanks and also thanks for all your other recipes that you have sent out.
Sending them your way, Kelly!
Can't wait to try this! It will be so good poured over cream cheese! Please send the free printable labels.
That's a delicious way to serve it, June! Sending the labels now.
Please send the printable labels for the Peach pepper jelly. Looks so yummy!
Happy to send them, Denise!
I would love a set of labels. I will be making this for Christmas gifts. Thanks, Mary
Sure, sending them out now, Mary Louise!
I'VE NOT MADE THIS YET, BUT THE QUESTION I HAVE IS WHY DO YOU CALL IT JAM IN SOME PLACES OF THE RECIPE AND THEN JELLY IN OVER PLACES? IS IT JELLY OR JAM?
Haha! Good question, Mary. It is a pepper jelly but it does have bits of fruit so it also qualifies as a jam.
Always excited when you post a new jam or jelly. Since your Pineapple Habanero is a family favorite couldn't wait to try this one. Made it this morning so good. I did use two peppers .I would love to have the labels. Thanks for another winner
Laurie
So happy you enjoyed it already, Laurie! Sending the labels your way!
Please forward me the Free Printable Labels. Thank you.
Please send me the Free Printable Labels. Thank you for sharing
Sending them now, Nan!
Can I substitute jalapeno pepper for habanero pepper?
Hi Nan, that will work although you may want to use more than one for some heat.
I would love the labels !
Sure, Kaylan!
This looks amazing! I would love the label
Hi Kim, hope you enjoy the jelly. Sending the labels your way!
Thank you so much for your lovely recipes!! I especially love the scripture you send as well.
Tasty recipes!!
If you have enough labels, I would feel blessed to receive a batch.
Thank you soo much again for the recipes and all the time you put into making this site happened!!
Sandi
Thanks, Sandra, I apprecaite your kind words! We'll send them out now.
Can't wait to try- Please send the printable labels!!
Sure, they're on the way, Dianne!
Good Morning, Chris - I am anxious to make this this afternoon, and would love to have your labels. It's so fun to share your recipes with folks and your labels really set the scene. Thanks in advance, Charlotte
Hope you enjoyed it, Charlotte! Sending them now!
Please send me the labels. This looks delicious.
Sure, sending them now, Alice!
Hi Alice, tried to send the labels but they were returned. Could you have typed your email incorrectly?
I would love to have the labels, looks delicious!
Sure, sending them now, Catherine!
If I opt to use one jalapeño pepper instead of the hotter peppers, would you leave the ribs and the seeds inside or would that make it way too hot?
Hi Cheryl, I don't think the ribs and seeds will make it too hot. You could always do a portion and then add more later.
Thank you for the lovely recipes.
I would love the labels please so I can give them as gifts
Thanks for your kind words, Sharon. Labels are coming your way!
Please forward labels for peach jam
They should be in your email shortly, Bonnie!
I would love to have the labels for the peach pepper jam. Thank you.
Sure, sending them now, Audrey!
Would love to have the peach pepper jelly labels. Thank you!
We're happy to send them, Karen!
Hi Chris, I have made Hot Pepper Jelly before but now that peach season is here I am definitely going to make the Peach Pepper Jelly. It sounds delicious! Can you please sen me the printable labels for this Jelly.
Thank you so much!
Shirley
Great! They're on the way, Shirley!
Very peachy !!!!
Loved it!! 🍑
Please send labels
You made it already? You're speedy, Brigitte! Sending you the labels to adorn your jars!
Please send the labels for the peach and pepper jars. Thanks!
Linda
Hi Linda, happy to send them!
Please send the labels. Thank you!
Sure, sending them now, Tara!
Hi - can I have the labels for this please? Also we won't have peaches here until Christmas- can you recommend another fruit to try it with while I wait for peaches? Thanks heaps Wendy
Chris, can’t wait to try the peach pepper jam. Please send me your gorgeous labels! Thanks! Carlos
Hi Carlos, sending them now.
Hi Wendy, sending the labels now. I would try one of our other pepper jellies: https://thecafesucrefarine.com/?s=pepper+jelly
May I please get the printable labels?
Yes, sending them now, Shar!
Hi, could you send me the labels for the Peach Pepper Jelly? Thank you!
Sure, happy to send them, Cheryl!
Just the recipe I need! Please sent me the labels for the Spicy Peach Jam
Sending them now, Carol!
Please send me the labels
On the way, Cindy!
This looks wonderful! Would you kindly send the labels? Thank you!
Thanks, Sheila, sending the labels now.
Please send the labels. This is exactly the recipe I was looking for.
Great! Sending them now, Lynn!
If I use frozen peaches, does it matter whether or not they’re peeled? The frozen peaches I’ve seen in my grocery store lately are peeled. Does the apple peel have enough pectin to “set” the jam?
Thanks!
Hi Donna Jo, yes, the apple and peel will work well!
Hi! I’d like the printable labels, please!
Happy to send them, Ben!
Love all of your recipes....in fact, two weeks ago I made our favorite "Queen's Jam". Thank you so much for many successful bakes! Please send the labels..., I know this will be a hit with everyone.
Hope you enjoy it, Diane! Sending the labels now.
Hi Chris,
Thanks for this wonderful recipe for Peach Pepper Jelly. I can hardly wait to try it! Please send me the labels. Thanks so much!
Happy to send them, Barb!
This looks amazing for us and for gift-giving! We did the pineapple-pepper one before and loved it! Please send me the labels for this.
Sure, Lynne, coming your way!
Please send the labels. I can't wait to make this for Christmas gifts. Thanks so much!
Mary Louise Zaiontz
This will make a wonderful Christmas gift! Sending them now, Mary Louise!
This looks delicious. I will be making this soon.
Please email me the labels.
Thanks
Thanks, Valerie! They're on the way!
Perfect timing. It's peach season here. May I have the labels, please Peach Pepper Jelly • No Canning Skills Needed!
Great! Sending them now, DoLee!
Please send me the labels for the Peach Pepper Jelly
Happy to send them, Kay!
Have made your yummy peach jam. Delish. Now I want to try the Peach Pepper Jelly. Wow, sounds good. Please send the labels. Thank you
Sure! They're on the way, Nancy!
Hello,
Can’t wait to try this and freeze. Please send me the labels.
Cant wait to make this jam. Thank you.
Hope you enjoy it, Tina. Sending our the label now.
The red peppers in this recipe. Are they bell peppers or regular chili red peppers?
Hi Cheryl, it's red bell pepper. I have clarified that in the recipe. Thanks for asking!
I'm going to try this using nectarines and using for gifts! Please send my free printable labels...thank you!
Sending them now, Deborah!