Pepper Peach Jelly
Sweet, tangy, and irresistibly spicy, Pepper Peach Jelly is a delightful twist on traditional fruit preserves. This vibrant recipe combines the natural sweetness of ripe peaches with the bright crunch of diced bell peppers and the subtle heat of jalapeños, creating a perfectly balanced flavor profile. A splash of apple cider vinegar enhances the tang, while powdered pectin ensures the jelly sets to perfection. Ideal for canning enthusiasts, this homemade jelly is easy to prepare and delivers a gorgeous golden hue that makes it as stunning as it is delicious. Spread it over cream cheese and crackers, glaze grilled meats, or use it as a dip for a bold and flavorful snack. Perfect for gifting or keeping on hand, this Pepper Peach Jelly is a pantry essential!
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and finely chopped) Ripe peaches
- 1 cup Bell pepper (red or orange, finely diced)
- 2 medium Jalapeño peppers (seeded and finely minced)
- 5 cups Granulated sugar
- 1 cup Apple cider vinegar
- 1 packet (1.75 oz) Powdered fruit pectin
- 1 teaspoon Butter
Instructions
Prepare your canning supplies by sterilizing 6 half-pint jars and their lids. Keep them warm until ready to use.
In a large heavy-bottomed pot, combine the peaches, bell pepper, jalapeño peppers, and apple cider vinegar.
Stir in the powdered fruit pectin, ensuring it dissolves completely.
Place the pot over high heat and bring the mixture to a full rolling boil that cannot be stirred down.
Add the granulated sugar all at once, stirring constantly to dissolve the sugar.
Allow the mixture to return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
Add the teaspoon of butter to reduce foam formation, if necessary.
Remove the pot from heat and skim off any foam that may have formed on top of the jelly.
Quickly ladle the hot jelly into the prepared jars, leaving 1/4-inch headspace at the top.
Wipe the rims of the jars clean with a damp cloth to ensure a good seal, then place the lids and screw the bands finger-tight.
Process the jars in a boiling water bath for 10 minutes (adjust for altitude as needed).
Remove the jars from the water bath and allow them to cool completely on a towel-lined surface. Check the seals after 24 hours—if the lids do not pop when pressed, the jars are sealed properly.
Store the sealed jelly in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
Calories |
4381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 1120.2 g | 407% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 1088.4 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2391 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
