Peach Pepper Jam

Enjoy the taste of summer year-round with this Peach Pepper Jam, blending sweet, juicy peaches with a hint of heat . The perfect way to preserve summer peaches and add a delicious twist to your dishes .

After buying a case of peaches this past summer, I knew I had to find a way to preserve their sweet, juicy goodness, and that’s how my Peach Pepper Jam was born. This jam perfectly balances sweetness with a hint of heat. It’s fantastic served over cream cheese with crackers for a quick and tasty appetizer, but that’s just the beginning. I’ve used it as a ham glaze, adding a deliciously sweet and spicy twist to a classic dish. I even mixed it into BBQ sauce and used to baste chicken on the grill, infusing the meat with a rich, flavorful glaze. Whether you’re looking to elevate your appetizers or add a unique flair to your main dishes, this Peach Pepper Jam is a must-have in your pantry. If you like a more traditional jam check out my plain Peach Jam .

What you will need to make Peach Pepper Jam :

• Fresh Peaches- Use the best quality peaches you can get , like from a farmers market or local grower
• Jalapeno Peppers
• Red Pepper Flakes
• Jalapeno Pepper Flakes
• Liquid Pectin
• Canning Jars-I used 1/4 pint jars
• Basic Canning supplies
• Large pot with a rack

This post on this website may contain affiliate links. This means the owner may receive compensation for recommending a product or service . I never recommend products that I do not use or like . Tap HERE for full disclaimer

Let’s Make Peach Pepper Jam !

Peel and dice the peaches and place them in a bowl with a little sugar and lemon juice to soften. After an hour either lightly run them through a food processor or mash them with a potato masher .

Place the peaches , diced jalapenos , red pepper flakes and jalapeno flakes in a large pot and then add the remaining sugar and bring to a boil.

Once the mixture comes up to a boil that can’t be stirred down cook for 5 minutes stirring continuously. Add the butter to prevent foam from forming

After 5 minutes of cooking add the pectin . Bring back to a boil and cook for another 5 minutes .

Add jam to sterilized jars. Wipe the rim clean and place the lids on finger tight .

Submerge into boiling water for 10 minutes .

Carefully remove the jars. Place the jars in the upright position and do not disturb for about 24 hours . You will hear the jars ping as they seal . Sealed jars are shelf stable for 18 months -2 years

This is fantastic served with cream cheese and crackers but not limited to that . It is a great pantry staple and can be used in many ways . I have used it on a grilled cheese , made a glaze for ham and even added to a BBQ sauce to make a glaze for grilling .

If you like this recipe check out these

• Blackberry jam
• peach jam
• Homemade Peach Ice Cream
• Hot Pepper Jelly

Peach Pepper Jam

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Hot water bath 10 minutes mins

Course Condiment

Cuisine American/Southern

Servings 9 pints

Calories

Ingredients

  

1x2x3x

• 4 pounds Fresh peaches about 7 cups diced
• 2 large Fresh jalapenos Diced small
• 6 cups granulated sugar
• 3 Tablespoons Lemon juice
• 1 teaspoon crushed dried jalapeno I used McCormicks
• 1 teaspoon crushed dried red pepper flakes
• 1 Tablespoon butter
• 1 pouch Sure Jell Premium Liquid Fruit Pectin see notes

Instructions

 

• Peel and dice peaches . Place them in a bowl with 1/2 cup of sugar and 1 tablespoon of Lemon juice and let sit for 45-1 hour.
  
• Seed and dice your jalapenos and get your pepper flakes and jalapeno flakes ready. TIP If you want this on the spicy side you can leave some or all of the seeds
  
• Either run the peaches through a food processor or use a potato masher the smash the peaches . I pulsed mine a few times in the food processor leaving nice sized chunks
  
• In a large pot place your processed peaches , remaining 2 tablespoons of lemon juice, diced jalapeno , and both pepper flakes .
  
• Adding the remaining sugar and bring to a boil.
  
• Once the mixture comes up to a boil that can't be stirred down cook for 5 minutes stirring continuously. Add the butter to prevent foam from forming
  
• After 5 minutes of cooking add the pectin . Bring back to a boil and cook for another 5 minutes .
  
• Place the jam in sterilized jars
  
• Wipe the rims clean with a vinegar soaked cloth
  
• Place the lids on finger tight and submerge the jars into boiling water , covering at least 2 inches over the top . Set the timer for 10 minutes
  
• Carefully remove the jars. Place the jars in the upright position and do not disturb for about 24 hours . You will hear the jars ping as they seal . Sealed jars are shelf stable for 18 months 2 years
  
• This can be used for many things like added to glazes and sauces for cooking but it is fantastic served over cream cheese with crackers
  

Notes

I used 1 pouch but if you want a more form jam you can use 2 

Keyword Peach Pepper Jam

Tried this recipe?Let us know how it was!