Easy Peach Pepper Jelly Recipe (Print Version)
A small-batch peach pepper jelly with ripe peaches, jalapenos, and a bright vinegar bite. Spoon it over cream cheese or brush it on grilled chicken.
# Ingredients:
For the jelly
01 -
3 cups (450 g) ripe peaches, peeled and finely diced
02 -
1 cup (150 g) red or yellow bell pepper, finely chopped
03 -
2 to 3 medium jalapenos, seeded and finely chopped
04 -
1 cup (240 ml) apple cider vinegar, 5 percent acidity
05 -
2 tablespoons bottled lemon juice
06 -
1 (1.75 oz or 49 g) box powdered fruit pectin
07 -
5 cups (1000 g) granulated sugar
For jars
08 -
6 clean half-pint jars with lids, or freezer-safe jars
# Instructions:
01 -
Wash jars and lids in hot soapy water. Keep jars warm while you cook the jelly. If processing for shelf storage, prepare a boiling-water canner with a rack.
02 -
Peel and finely dice the peaches. Finely chop the bell pepper and jalapenos. Wear gloves when handling the jalapenos and remove ribs and seeds for milder jelly.
03 -
In a deep 6-quart pot, stir together peaches, bell pepper, jalapenos, apple cider vinegar, lemon juice, and powdered pectin. Bring to a full rolling boil over medium-high heat, stirring often.
04 -
Add all the sugar at once and stir until dissolved. Return to a full rolling boil that cannot be stirred down, then boil hard for 1 minute while stirring constantly.
05 -
Remove the pot from the heat. Skim off foam with a clean spoon. Ladle hot jelly into warm jars, leaving 1/4 inch headspace, and wipe rims clean.
06 -
Apply lids and cool at room temperature. Refrigerate for up to 3 weeks or freeze for up to 6 months. For shelf-stable storage, process in a boiling-water canner using current safe canning guidance for your jar size and altitude.
# Notes:
01 -
Makes about 6 half-pint jars, depending on peach juiciness and boil strength.
02 -
The jelly may continue to firm for 12 to 24 hours as it cools.
03 -
Do not reduce sugar or vinegar if you plan to process jars for shelf storage.