Vertical picture of plum ginger pepper jelly in glass jars with printed labels and yellow ribbons
Recipes » Condiments

Plum Ginger Pepper Jelly

By Chris Scheuer | Updated on May 27, 2024
5 from 25 votes
Everyone is smitten after one taste of this sweet, spicy and oh-so-delicious Plum Ginger Pepper Jelly. It's also super easy and makes a great gift!
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Everyone is smitten after one taste of this sweet, spicy and oh-so-delicious Plum Ginger Pepper Jelly. It's also super easy and makes a great gift!

"More plums?", Scott asked recently, as I filled up a big bag with the sweet, crimson orbs at our local grocery. He had a good reason for asking. I've probably bought my weight in plums this past month. In addition to testing for this Upside Down Plum Yogurt Cake and this Easy Plum Raspberry Crumb Tart, I've gone through a ridiculous number of plums in coming up with this Plum Ginger Pepper Jelly. And in the process, I learned an important lesson.

Vertical photo of glass Weck jars of Plum Ginger Pepper Jelly decorated with yellow and white checked ribbons and custom jelly labels.

What did I learn? Don't believe everything you read! Why do I say this? I thought you might want to know... before I set out creating a new jam or jelly recipe, I always check with online resources to see if the particular fruit I'm using is high or low in pectin. It's important because it has everything to do with whether the jam or jelly will "set" properly. To me, there's nothing more disappointing than purchasing the ingredients, then going through the process of making jam (or jelly) only to have it turn out thin or runny and suitable only for pancakes or ice cream topping.

When I googled, "Are plums high or low in pectin?", the first source that came up said, "Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and strawberries contain small amounts of pectin." It was online so I believed it. Not such a smart idea. At least 10 pounds of plums and numerous failed, runny batches of jam later, I realized that plums are lower in pectin than what this article indicated.

Long story short, I began to treat plums as not having a lot of their own pectin and immediately began having more success. Precisely, I adapted my Mango (low in pectin) Jalapeño Pepper Jelly recipe to work with plums and... voila! The results are perfect. Just a few little tricks like draining the diced plums well,  adding a small amount of finely chopped apple and apple cider vinegar (high in pectin) as well as a generous splash of lemon juice (also high in pectin) were my solutions.

Extreme closeup of the top of a glass jar of Plum Ginger Pepper Jelly.

Options for storage

This Plum Ginger Pepper Jelly can be stored in the refrigerator for several weeks or in the freezer for longer storage. It can also be canned in a hot water bath to make it shelf-stable. Using the hot water bath method is nice if you want to include it in a gift basket.

And speaking of gifts, a jar of this delicious Plum Ginger Pepper Jelly on its own or paired with a log of goat cheese and a box of gourmet (or homemade) crackers makes a delicious and thoughtful gift for hostesses, neighbors, teachers, hairdressers, etc. If you're interested in the pretty little label I created (below) to go on your jars, just leave me a comment below and I'll email you a printable PDF in two sizes.

No peeling needed!

Plums can be a little tricky to pit as they're usually not freestone. I make a slice slightly the left or right of the center of each plum so that my knife just misses the stone/pit. Then I go around the rest of the plum and cut off the remainder of the fruit so all that remains is the stone.

No need to peel the plums. Just chop the fruit finely and the tiny bits of peel will actually help thicken the jam and add pretty color.

Vertical picture of plum ginger pepper jelly in glass jars with printed labels and yellow ribbons

What to do with pepper jelly?

I'm so glad you asked that question! Pepper jelly is fabulous spooned over cream cheese or goat cheese and served with crackers as an appetizer, but there are so many other delicious ways to use it. Here are a few ideas:

  • It's wonderful on a charcuterie tray with an assortment of slices or wedges of cheese. We love it with cheddars of all varieties as well as Havarti, Gouda, Manchego, Bleu, Roquefort and Gorgonzola. Wondering how to make a pretty charcuterie/cheese platter? My daughter, Cait, is an expert and she did a wonderful post last year with all the details. Check it out!
  • Spread a bit of this Plum Ginger Pepper Jelly in between layers of cheese in a grilled sandwich.
  • Make a salad dressing with it.
  • Use it as a glaze for grilled or roasted meats. It's also super delicious on salmon.
  • Add a spoonful of pepper jelly when roasting veggies (a few minutes before they're done).
  • You could sub this Plum Ginger Pepper Jelly for the honey in these Honey Ginger Glazed Carrots - delish!
  • Use as a topping for baked brie.
  • For a high-protein, super delicious snack, sauté sliced chicken sausages until golden. Serve with a small bowl of this Plum Ginger Pepper Jelly for dipping.
  • This pepper jelly makes a fabulous glaze on baked ham.
  • Add a splash of rice vinegar and you've got a wonderful dipping sauce for egg rolls or wontons.
  • Serve on these Ridiculously Easy Buttermilk Biscuits… oh my!
  • This jelly makes a very gourmet, very delicious PB&J!
  • For a savory treat, make thumbprint cookies with this pepper jelly!
  • Use it as a unique topping for ice cream and serve with Irish Shortbread Cookies!

I'm sure you'll come up with ways to use it that I haven't thought about!

Vertical closeup photo of a glass Weck jar of Plum Ginger Pepper Jelly with additional jars of the jelly in the background.

Be sure to pick up some plums before the season slips by and make this delicious Plum Ginger Pepper Jelly! You won't have to buy your weight in plums like I did because this recipe's perfect now. Having a supply of this fabulous condiment stashed in your freezer will make serving an appetizer super simple all year long. You might want to make a double batch so that, when the compliments start rolling in, you can pull out a jar and give it away!

Extreme closeup photo of the top label on jars of Plum Ginger Pepper Jelly decorated with yellow and white checkered ribbons.

Café Tips for making this Plum Ginger Pepper Jelly

  • Be sure to drain the diced plums well to ensure that this jam sets well. I keep a sieve set over a bowl nearby as I'm dicing my plums and add them as I go. Measure the plums after you drain them.
  • With plums being a fairly soft fruit, it's best to dice them by hand. This recipe also calls for finely diced bell pepper. I always use my Vidalia Chop Wizard to dice peppers. You can have a pepper finely chopped in less than a minute with this little kitchen workhorse.
  • You can use red or black plums for this recipe. I really like the red ones as I think they result in a very pretty colored jelly. Black plums will give a deeper red hue.
  • You might wonder why there is some chopped apple in this Plum Ginger Pepper Jelly. Soft ripe plums are lower in pectin than many other fruits. Pectin is "a soluble fiber found in fruits and vegetables, especially apples and citrus peels" according to healthline.com. It acts as a gelling agent that's responsible for helping jams and jellies thicken. Even though this recipe calls for liquid pectin (I use Certo) there can still be setting problems when jams or jellies are made with fruits having little of their own natural pectin. A small amount of chopped apple (high in pectin) and a splash of fresh lemon juice (which also has lots of natural pectin) helps this pepper jelly set up nicely every time.
  • As mentioned above, Certo is a liquid pectin used to help thicken jams and jellies. Most grocery stores carry it in the same area that you find mason jars and lids. If you can't find it, just check with the front desk at the grocery, as sometimes stores stock these items in unusual places.
  • Use a large pot when making this pepper jelly. The fruit and sugar mixture is boiled vigorously for 10 minutes before adding the pectin. An overflow of the sweet/spicy mixture will make a BIG mess on your stovetop.
  • You might be wondering why there's butter in this Plum Ginger Pepper Jelly recipe. The butter helps reduce foaming that can occur as the jam boils.
  • I don't put this pepper jelly through a hot water bath, so it needs to be stored in the refrigerator (will keep well for several weeks) or in the freezer (keeps well for several months). If you prefer, you can use the hot water bath method which will make this jam shelf-stable.
  • If you're giving this jam as a gift, be sure to tell the recipient how to store it in the refrigerator when not in use or in the freezer for longer storage.
  • You can freeze jelly right in the jars. Just make sure to leave a half-inch of space at the top of the jar to make room for expansion in the freezer. If you don't have a lot of room in your freezer, you can also freeze the jam in a plastic container or ziplock bag. When you thaw it, it can be transferred to a jar for everyday use or gifting.
  • Jalapeños can vary greatly in intensity of heat. The seeds and the inner membranes are the hottest parts of the pepper. I like to start with 1 medium-size jalapeño and include the seeds and membranes. Right before adding the pectin, I take a little spoonful, allow it to cool a bit and take a taste. If it needs more heat, I'll add a second pepper or part of another pepper.
  • You might be tempted to cut back on the sugar. Don't! Making jam/jelly with pectin is an exact science and you can mess up the setting properties by changing the proportions of fruit and sugar.

Thought for the day:

But those who hope in the Lord
    will renew their strength.
They will soar on wings like eagles;
    they will run and not grow weary,
    they will walk and not be faint.
Isaiah 40:31

What we're listening to for inspiration:

On Eagles Wings

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Plum Ginger Pepper Jelly

Chris Scheuer
Everyone is smitten after one taste of this sweet, spicy and oh-so-delicious Plum Ginger Pepper Jelly. It's also super easy and makes a great gift!
5 from 25 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 96 tablespoons
Calories 47
PRINT PIN COMMENTS

Ingredients
 
 

  • 5 ½ cups granulated sugar
  • 1 ½ cups finely chopped red bell pepper, (1 large or 2 small)
  • 1 cup finely chopped and drained fresh plums, (about 3 medium-size plums)
  • ½ cup finely chopped apple ½ medium size apple
  • 1½ tablespoon s finely grated fresh ginger
  • 1-2 medium-size jalapeno peppers with the seeds, finely chopped
  • 1 ⅓ cups apple cider vinegar
  • ½ teaspoon butter
  • 2 tablespoons fresh lemon juice
  • 3 ounces liquid pectin 1 packet - I use Certo

Instructions
 

  1. Combine the sugar, chopped bell pepper, finely chopped and drained plums, diced apple, ginger, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.
  2. Bring the mixture to a boil and boil for 10 minutes, stirring frequently. After it’s cooked for 10 minutes, take a spoonful and allow the mixture to cool a bit. Taste and add additional jalapeño if you want more heat.
  3. Add the fresh lemon juice and pectin and return the mixture to a vigorous boil. Boil for 1 minute, stirring continuously.
  4. Remove from heat and ladle into clean jars (sterile jars if you’re using the hot water bath canning method).
  5. Cover jars and allow to sit for 24 hours at room temperature if you’re going to refrigerate or freeze the jam. Setting will occur as the jam cools and sits. After 24 hours refrigerate or freeze.
  6. If using the hot water canning method proceed with this after step 4 above.

Notes

See Café Tips above in the post for further details and tips.
Makes 6 cups of jelly.

Nutrition

Calories: 47kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 11mgFiber: 1gSugar: 12gVitamin A: 81IUVitamin C: 3mgCalcium: 1mgIron: 1mg
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Course: Condiments
Cuisine: American

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242 Comments

  2. I am making this recipe for the 3rd time! I make it every year. We have a plum tree and I quadruple the recipe to fill my canning jars with this deliciousness! Thank you for sharing! It’s a fun recipe!

    Reply

  4. Had to try because of the ginger in it. We grew ginger this year and I thought great way to use some. Please send labels as it’s a sure winner I’ll make again! Thank you.

    Reply

  5. Had to try because of the ginger in it. We grew ginger this year and I thought great way to use some. Please send labels as it’s a sure winner I’ll make again! Thank you. The

    Reply

  6. Hi, thanks for the recipe. Could you please send me the printable labels - my mom in law loves cooking and uses your recipes to surprise friends with new delicious treats.

    Reply

  8. I made this yesterday & it's delicious. May I please have the labels? Can they be used with Avery? Thank you.

    Reply

    1. Thanks, Anita! Sending the labels your way. And yes, they can be made with the Avery stickers.

      Reply

  16. This recipe looks amazing I can’t wait to try it. I would love the labels for gifting or for myself.
    Thanks

    Reply

  17. Hi Chris,
    This looks amazing! I would love to have the labels for gifting please.
    Love this site and all of your incredible recipes and I love these jelly jars!
    Gratefully,
    Stella

    Reply

  18. May I please get your PDF of the sweet labels?
    Im not sure why I started getting your emails...but I am really enjoying them 🙂
    THANK YOU!!!!!

    Reply

  19. Cannot wait to try this mixed with cream cheese. Looks lovely. Plan on making for Xmas gifts and your labels will top them off. Many thanks, Doreen

    Reply

  20. How long should I water bath can this in pint jars and how much headspace should I leave in the pint jars? Thanks.

    Reply

  26. I made 8 pints of this yesterday. One is gone (we did have company) and another was sent home with company. We had it with cheese, crackers and apples. YUM! I am excited to try it on fresh salmon.

    Please send the labels. (They will probably need to go on the next batch...lol

    Reply

  27. Hi Chris,
    I made this jelly in the past and it was delicious. I just made a batch to give as gifts. Would you please send me the pdf for labels?
    Thanks so much!
    Sandi

    Reply

  29. I made this today and it is wonderful. I had a trader joe's spring roll and used this as a dip. Please send me the printable labels. Thanks again.

    Reply

  31. WOW!!! this plum-ginger-pepper jelly is wonderful. I made it the other day and OMGosh...it is easy and terrific. As you suggested, I used it as a topping for baked brie...absolutely wonderful. The texture and the flavor is marvelous. This recipe is a winner and I will certainly make it again. I want to make more since I can still get plums, would you be so kind as to send me the labels. Thank you so very much

    Reply

  34. I was bequeathed w/two large bags of plums. What to do? I love all the varied ingredients in this recipe, so I tried it out yesterday. As with every first efforts, I followed the instructions to the tee. I don't have the chopper, so I chopped all ingredients by hand. Prep time was definitely more than 30 minutes. I initially added one jalapeno pepper. After boiling and tasting, I added more chopped jalapenos (1/2 pepper more). All filled jars were added to a water bath for 10 minutes. The end result is a sweet, vinegary tasting, firm setting jelly with very subtle heat from the jalapenos. (wish I had added more - everyone's taste differs). I can't detect the ginger, but we all know it's there! I will definitely try this recipe again. And please - can I also get the labels? Thank you!

    Reply

  37. I, too, would love the PDF for the labels. The jam came out marvelous! (the jars are sitting on my counter now). Thankyou.

    Reply

  42. I want to make this but I have already juiced my plums. how much juice would you say is needed to make this?
    Can't wait to try it!

    Reply

    1. Hi Sandy, this recipe calls for 1 cup finely diced and well drained plums. We will send the labels your way.

      Reply

  46. This plum ginger pepper jelly turned out a beautiful blush pink due to the type of plums I used. It tasted wonderful! Please send the pdf for the labels. All the pepper jelly recipes that I have made following your recipes have been delicious.

    Reply

  52. Hello I plan to make this tomorrow would you be so kind as to please forward the label PDF. Thank you looking forward to making this recipe.

    Reply

  53. This sounds amazing! Can’t wait to make with plums from our tree. I have about 20! Can I substitute xylitol or erythritol/monk fruit (sugar substitute) ? Thanks so much and would love it if you’d be kind enough to send the pretty label template! Thanks so much!

    Reply

    1. Hi Julie, I haven't tested this recipe with sugar subs so I can't say for sure. The labels have been sent but you may be better off going with a recipe that is designed for sugar substitutes.

      Reply

  55. I just made 18 jars of the Sweet and Smokey Tomato Jam cooked it down for 3+ hours to really condense it down, absolutely delicious. Next will be my second batch of peach jam, then I'm going to try this plum ginger jam. Please send labels. Your site is invaluable, thank uou.

    Reply

  58. Chris, Your jams are wonderful!!! Thank you!!! Please send the labels for the plum Pepper jelly!!! They make wonderful gifts!!!

    Reply

  59. Hi! I am excited to try this recipe! I didn’t see the plums needing to be peeled, but wanted to double check on that, thanks! Could I also have the pdf labels?

    Reply

  60. Looks and sounds delicious. Have you made it with powdered pectin? I have plenty of that already in my cupboard! Thanks.

    Reply

    1. Thanks, Kapppy! It's best to use the recipe on the box for the powdered pectin. The powdered and the liquid pectin are not interchangeable.

      Reply

      1. Thanks! I bought the Certo and the jam turned out delicious. Can I get the file with the labels from you please?

        Reply

  65. The suspension of ingredients in this jelly is just beautiful! I made a half batch and the color was a little more delicate due to the variety of plum used, but it is lovely and jewel-like. Hubby loved it on crackers. Can't wait to share with family this month and next. I still have enough to share with a full half pint and three 4oz gifting jars. I water bath processed to make it shelf stable. Made 4 other jellies and marmalades from your list too!

    Reply

  66. Made this last fall and fell in love! Getting ready for more. will making a double batch be a problem? Also, are the labels still available, if so I'd like some

    Thanks for all your inspiration both photos and recipies

    Reply

    1. Hi Terry, so happy you enjoyed this jelly. It can be an issue to double a jam or jelly recipe. It's better just to start out with two bowls and do them separately. We'll be happy to send the labels.

      Reply

  67. I made my second batch of runny plum jam last night , even used pectin. Certainly your recipe will be third time’s the charm so I will need those beautiful labels to show it off. Thank you.

    Reply

  69. Love pepper jelly!
    Please send the labels for the Ginger Spiced Pepper Jelly.
    I can't wit to try it.

    Thanks
    Jean

    Reply

  70. Love the recipe for gifting. May I have the labels for the jelly and the brown butter rice krispie treats?

    Thank you ,

    Debra
    Seaside, Oregon

    Reply

  72. I make my first bach , turned out great I had to make a few change's because i had to use power pectin so i did the conversion from liquid to powder which was two table spoons and put it in the sugar Wizkid into the sugar and then put the sugar in after I boiled the jam turned out really good.

    Reply

  73. I made the plum ginger pepper jelly today and it turned out great. As I'm not an experienced jelly maker I really appreciated all of the details you provided. I would make this again and would love the special labels.

    Reply

    1. Thanks so much for letting us know, Connie! I'm so glad you had success with this recipe. We will send the labels.

      Reply

  74. What kind of apples do you recommend? I plan to make this recipe on the weekend.starting my Christmas gifts early and would love the link to your pretty labels thank you.

    Reply

  76. I made this last night. Very straight forward instructions and very tasty results. Such a beautiful colour from the deep red plums! Thank you for the well thought out recipe and for the labels to put on the jars 👍

    Reply

  78. Looking forward to trying this recipe when plums are ready in my area. I would appreciate having the labels to use.

    Reply

  79. Hi Chris,
    Cant wait to try the ginger plum pepper jelly. I would the the label pdf you have offered. I plan 9n making the jelly soon to use as a beautiful addition to my summer charcuterie boards. YUM!

    Reply

  81. This recipe looks yummy. What color of plums did you use? I see dark purple and red ones in the stores and the farmers markets in the summer. I would also like the PDF for the labels. Thank you.

    Reply

  82. Not being a jelly/jam maker, I made this & let it rest for a week, what a wonderful flavourful jelly - am today making a second batch with a little more kick. Thank you Chris, for this really simple, easy to folllow recipe.

    Reply

  83. Hi Chris. I am going to make the Plum Ginger Pepper Jelly today and would love to have some labels. Also, did you peel the apple before using? Thanks.

    Reply

  85. Hi, making this jelly now, so excited to try this new recipe! I would love to have the labels if possible? Thanks so much!!

    Reply

  86. Thank you Chris for kindly sending the layout for the beautiful Ginger plum pepper jelly labels. The jelly sounds super good. I'll will make this recipe for my Christmas baskets his year and add the cheerful labels. Thanks again ;})
    L

    Reply

  87. Getting ready to make this with a friend. I have enjoyed many of your previous recipies so I know this will be a keeper. I'd love to have labels you have generously offered
    Thanks

    Reply

  88. Love your site!! I am an avid baker and really love your recipes. Thank you ...and please keep these wonderful recipes coming! Would like to have the labels for the Plum Ginger Pepper Jelly. Friends will be so happy to receive these as gifts.

    Reply

    1. Thanks so much, Sharon! 💕 We'll definitely keep the recipes coming (Lord willing) and will be happy to send you the labels.

      Reply

  89. I've pinned this and can't wait to try it.
    I love plum chutney and relish , and I love red pepper jelly, so I think I'll love this.
    It looks so pretty and appealing, I'm going to make some as presents and combine them with a selection of cheeses and crackers.
    I would be very grateful for the labels.
    Many thanks
    Kitty

    Reply

  90. I just finished making up a batch this morning. I always prefer to not use commercial pectin, if possible, and with the plums, apple, and lemon juice, I hoped there would be enough pectin without the Certo. My thinking was that I would test for gelling right before the step where you add the fresh lemon juice and Certo. Since plum seeds and apple core contain a lot of pectin, I tied the core and seeds in a cheesecloth sack and boiled them as written with the other ingredients. At around 220 degrees, I began testing for gelling using the cold plate method. Voila! I got a nice gel! I squeezed out and then removed the cheesecloth packet, added the lemon juice, packed the jelly mixture into my jars, and while they process in the hot water bath, I’m happily licking spoons and pots. So delicious! If I had not gotten a good gel, I would have gone ahead and added the Certo. I can’t wait to try your suggestions for using this unique and easy condiment. My batch yielded 4 1/2 cups.

    Reply

    1. Thanks so much, Susan for sharing your review. This will be helpful to others who don't want to use pectin or can't find it!

      Reply

  91. Made the jam this morning its doesn't just look yummy it is. Can't wait to try it with some brie.Going to make another batch for gifts would love to the labels. Laurie

    Reply

  95. I love your site, such unique and interesting recipes. My cousin and I are going to make the Plum Ginger Pepper Jelly and we would love the labels! Thanks

    Reply

  96. Have all of my ingredients ready to make the plum ginger pepper jelly.
    Look forward to receiving the label pdf to place on my jars!!
    Thank you

    Reply

  97. I too would love labels! I joined a fruit CSA for this fall, as can't wait to share some of it by making delicious gifts.

    Reply

  100. Hi Chris:
    I must say you must have some psychic powers , the reason why I say this is the other day I went to my freezer to get a jar of jam and I was admiring all my pretty jars of jam with their labels (all of your recipes) and I was wondering if you were going to come up with a plum jam. Since you made those two fabulous plum desserts, which I tried and my family loved, a plum jam would be in order. I couldn't believe my luck and surprise when I opened my e-mail and saw this gorgeous plum ginger pepper jelly recipe. I can't wait to try it, going grocery shopping tomorrow and a big bag of plums is coming home with me. Can you please send me the labels, when you have the time. Love your blog and your recipes.
    Thank you
    Brigitte

    Reply

  103. Yes Please send me the labels. I would love that very much and really like your posts. Thanks so much
    Linda

    Reply

  105. Hi Chris, I've made hot pepper jelly for years and am looking forward to making you plum-ginger jelly next week. I would appreciate receiving the PDF of your labels, They are so cute! Thank you.

    Reply

  106. Hi, Chris. This sounds great! I can't wait to try making it.
    Would you please send me the link for the labels.
    Thank you!

    Reply

  107. Hi Chris,

    Thanks for the quick response: the problem seemed to be my mouse. It's all good! I am grateful for the labels, too. Don't know if I should try the jelly with the Italian plums or wait to get some red or black plums. If I do use the prune plums I'll send along the results.

    Reply

  108. I am soaring higher than an eagle! 😊
    Can’t wait to try this new twist on pepper jelly with plums!
    Please send the adorable labels
    Thanks so much !
    Gale

    Reply

  109. I make pepper jelly every year but this sounds like a nice variation. I’d love to gift it during the holidays and your labels are so pretty. Could you please send the PDF along when you have a moment?
    Thanks so much!
    Susan

    Reply

  110. Hi, Thank you so much for the Pineapple Habanero Jelly and the Mango Jalapeno Pepper Jelly recipes, they both turned out very well. I will be making the plum ginger jalapeno jelly soon. I have alot of peppers in my garden right now. Please send me the labels, I will be giving some of these for gifts and that will make them extra special. I love your blog, thanks again.

    Reply

  112. What jars do you present in your recipe? Are those Weck? Your ads say Ball. I love the small tulip shape of the pictured jars.

    Reply

    1. Hi Kristine, in the first picture, the jars are Weck jars. The last picture with the band lid is a regular Ball jelly jar.

      Reply

  113. Thank you for this! It sounds fabulous and will make a addition to a gift basket. Could you please send me the labels?

    Reply

  114. Very interesting on the low-pectin versus high-pectin fruits. I recently made peach freezer jam, using fresh peaches and followed a recipe that called for 1 tablespoon of lemon juice to be added to the diced peaches & sugar. I used fresh lemon juice. However, altho’ I had taken care to measure everything correctly, and follow directions really closely, the jam did not set. Are peaches a low-pectin fruit? Or is there such a thing as too much pectin? Or what might I have done wrong?

    Interested to learn from your experience.

    Reply

  115. Can’t wait to try this new recipe. Have been making pepper jelly for years so nice to have a new option.
    Would like the labels please.

    Reply

  117. Will definitely make this for gifts! I noticed the ginger is in the recipe box, but when I pressed "print" it did not include the ginger (I added in pencil after printing). Looks wonderful. Please send me the label. Thank you for all of your exceptional recipes.

    Reply

  118. Hi Christine, thanks for sharing this recipe. I will try as soon as our fridge-freezer has been repaired (woke up to it broken down this morning). Please would you be so kind to share the labels, so I can label my jars and give away as gift. Thanks a lot.
    We all love the recipes that you do. Whenever I try one of them and they are new to the family the first question is where I got the recipe from, The Cafe Sucre Farine? Many thanks, your blog and recipes which we try make sometimes dull days a sunny one. God bless, x

    Reply

    1. Hi Karin, oh no! That's not fun! Hope it gets repaired soon! I'll send the labels now.
      Thanks for your kind words, I'm so happy you've enjoyed our recipes! 💕💕

      Karin, I just tried to send the labels but my email was returned. Did you give me the correct email address?

      Reply

  120. I would love to make this jelly and so would love the labels!
    And thanks for the laugh about using it to remove wallpaper!! I can just picture the flies and ants!

    Reply