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A row of different size jars of peach pepper jelly on a teal towel with a peach next to it..
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5 from 3 votes

Easy Peach Pepper Jelly

This Easy Peach Pepper Jelly recipe is made with fresh peaches and jalapeno peppers. No pressure canning needed, just a 5 minute water bath or store it in the refrigerator or freezer.
Prep Time30 minutes
Cook Time20 minutes
Room temp standing time to set up1 day
Total Time1 day 50 minutes
Servings: 7 half pint jars
Calories: 45kcal
Cost: 9

Ingredients

  • 1 pound jalapeno peppers (about 20 medium) (1 1/2 cups chopped)
  • 1 medium yellow or orange bell pepper (optional)
  • 6 cups granulated sugar
  • 1 cup apple cider vinegar
  • 3 large peaches (1 1/2 cups chopped)
  • 1 (1.75-ounce) box Sure-Jell powdered pectin (Original)
  • 3/4 cup water

Instructions

  • If processing in a water bath for shelf stable jelly, put on a very large pot (21-quarts) of water to boil. Not necessary if storing jelly in fridge or freezer.
  • Wash jars with hot soapy water. For shelf stable jelly, sterilize the jars.
  • Wearing kitchen gloves, remove stems and seeds from jalapeno (and bell pepper, if using) peppers. Chop the peppers with a knife or pulse in a food processor in batches.
  • Combine peppers, sugar, and vinegar in a pan no smaller than 6- to 8-quarts. Bring to a boil, gently stirring occasionally. Boil at a rolling boil for 3 minutes.
  • Meanwhile, peel and chop peaches. Peaches are added later to hold their shape.
  • After pepper mixture has boiled 3 minutes, stir in peaches. Bring back to a boil and boil for 2 minutes.
  • Meanwhile, in a small saucepan, stir together powdered pectin and water. Bring to a boil and boil 1 minute. Try to time this so it is ready when the peach mixture has boiled 2 minutes.
  • Stir cooked pectin mixture into the peach mixture. Bring to a boil and boil 1 full minute.
  • Remove the peach-pepper mixture from the heat and skim off any foam that may appear.
  • Fill jars with hot jelly mixture. Wipe rims of jars clean. Seal lids with jar rings.

For Freezer Jelly

  • Let stand 24 hours to cool and completely set up but jelly is ready to eat as soon as it sets up. Store in refrigerator up to 3 weeks or freezer up to 1 year.

For Shelf Stable Jelly

  • Place a canning rack or small round cookie cooling rack in the bottom of the very large pot. Lower the jars slowly into the boiling water with canning tongs. They grip the jars much better than regular tongs.
  • There should be 1 inch of water above the jars.
  • Place the lid on pot to bring it back to a boil faster. Once boiling, set a timer for 5 minutes for half pint jars.
  • Remove the jars carefully with canning tongs. They grip the jars much better than regular tongs. Place on a kitchen towel to cool and set up completely.
  • You will know the jars have sealed when you hear a distinct pop and the lid is flat, not raised on top. Wait at least 24 hours up to 2 days for the jelly to completely set.

Notes

This jelly can be made and stored in refrigerator or freezer. For shelf stable jelly, follow procedure for water bath canning.
Pro tip: Wear latex or vinyl gloves and don't touch your eyes when seeding and chopping hot peppers.
Pro tip: The yellow bell pepper is optional and can simply be left out. I like to add it because it holds its shape better than peaches and actually looks like chopped peaches in the cooked jelly!
Certo liquid pectin can be used: Instead of boiling a (1.75-ounce) box of powdered pectin and water together for 1 minute, just stir in one (3-ounce) pouch of liquid pectin. The liquid pectin saves a step but costs a little more.

Nutrition

Serving: 1tablespoon | Calories: 45kcal