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Peach Pepper Jelly

Peach pepper jelly made with peach puree, minced red bell pepper, and seeded jalapeño for a translucent golden jelly with suspended pepper flecks. This sweet heat jelly uses powdered pectin and a quick 1-minute boil for a glossy, set-able spread that’s great over cream cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
rest time (setting) 24 minutes
Total Time 44 minutes
Servings: 4 half-pint jars
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Peach pepper jelly
  • 3 cup peach puree Fresh, peeled and blended until smooth.
  • 0.5 cup red bell pepper Very finely minced (small flecks help keep the jelly look translucent).
  • 0.25 cup jalapeño Seeded and very finely minced.
  • 1 package (1.75 oz) powdered pectin Use powdered pectin for a quick set.
  • 4 cup granulated sugar Add all at once and bring back to a full rolling boil.
  • 0.25 cup apple cider vinegar Adds brightness and balances sweetness.
  • 1 tbsp lemon juice Boosts flavor and acidity for proper set.

Equipment

  • 1 Dutch oven

Method
 

Cook the jelly base
  1. In a large saucepan, combine peach puree, minced red bell pepper, jalapeño, apple cider vinegar, lemon juice, and powdered pectin, stirring well to evenly distribute the pectin.
  2. Bring the mixture to a full rolling boil over high heat, stirring constantly until the boil doesn’t calm when stirred.
  3. Add the granulated sugar all at once and return to a full rolling boil over high heat that cannot be stirred down.
  4. Boil for exactly 1 minute, stirring constantly, then remove the saucepan from heat to stop further cooking.
  5. Skim any foam from the surface with a spoon to keep the jelly glossy and clear.
Jar and set
  1. Ladle the hot jelly into sterilized half-pint jars, leaving 1/4-inch headspace.
  2. Process the jars in a water bath for 10 minutes, keeping the water at a steady boil for safe canning.
  3. Let jars rest undisturbed for 24 hours at room temperature until fully set and firm.

Notes

Pro tip: keep the peppers very finely minced so the jewel-like flecks are evenly suspended in the translucent jelly, not clumped. Store sealed jars in a cool, dark pantry up to 12 months; refrigerate after opening and use within 3 weeks. Freezer: not recommended for best jelly texture. Dietary swap: for a no-sugar-added version, use a pectin brand specifically designed for reduced sugar—regular powdered pectin won’t set with less sugar.