Once you try my peach pepper jam recipe, you will never ever buy any other gourmet sweet pepper jam again…I promise!
I’ve long had a love affair with sweet and spicy jam over cream cheese and crackers. I think this all started when I used to be a consultant for Tastefully Simple nearly 20 years ago. I was hooked but never really thought to make some myself.
Every summer we get bushels of peaches and I can peaches like there is no tomorrow. I almost always take too long to get to all the peaches before they are too soft. This hot peach pepper jam recipe was concocted from some of those softer peaches. I’ve made several batches and think I’ve finally reached perfection to share with you.
On a side note – this summer, when I get more rhubarb out of my garden, I’m going to make up my jalapeno rhubarb pie to share with you…to die for!
But back to this delicious jam…I’ve given countless jars to friends for Christmas and birthdays. It’s a winner friends!
10 More Uses for Hot Pepper Peach Jam
The most common way to enjoy this jam is over a brick of cream cheese with crackers. But there are MANY other ways to enjoy it. Below are some ideas for you to try your hot pepper peach jam.
- Deli sandwich spread
- On buttered toast
- Baked Brie & crackers
- Goat cheese & crackers
- Cocktail meatballs or sausages
- Added to Chicken Salad
- Grilled or baked chicken or pork
- Chicken wing sauce
- Grilled bacon and cheese
- Added to BBQ sauce or in homemade BBQ sauce
So now that you see how versatile this little condiment is, let’s get to the recipe!
Peach Pepper Jam Recipe
Ingredients
- 4 c. fresh or frozen peaches peeled and chopped fine
- 1 medium red bell pepper chopped
- 3 medium jalapenos chopped (see note on seeds)
- 2 oz. powdered pectin
- 2 tbsp. lemon juice bottled
- 1/2 tsp. butter salted
- 5 c. granulated sugar
Instructions
- Place the peaches in a 6-quart saucepan and begin to heat slowly.
- Stir in the peppers, pectin, and lemon juice.
- Add butter to reduce foaming.
- Heat the mixture to a full rolling boil.
- Stir in the sugar. Return the mixture to a full rolling boil, stirring constantly.
- Boil for exactly 1 minute, stirring constantly.
- Remove the saucepan from the heat.
- Skim off any foam with a metal spoon and ladle jam into prepared jars.
- Process in a water bath canner.
Process for Boiling Times by Jar Size and Altitude:
- 4-ounce jars: Boil for 5 minutes at sea level.8-ounce to 16-ounce jars: Boil for 10 minutes at sea level.
Altitude Adjustment for All Jar Sizes:
- Add 1 minute for every 1,000 feet above sea level. For example:1,000–2,000 ft: Boil for 11 minutes2,000–3,000 ft: Boil for 12 minutes, and so on.* If you're unsure of your elevation, you can find it by entering your address or city name on an elevation website.
Notes
Nutrition
If you like sweet and spicy, you should definitely check out my candied jalapenos. They are amazing on burgers and sandwiches, too!
Blessings!
This looks delicious! mine seems to be pretty liquidy. Did I not let it boil long enough. I stuck to the recipe other than I did two jalapeños instead of 3.
Hi Bethany! This jam is a little on the runnier side, which is nice for pouring over goat cheese.
If you jam is completely cooled and it is not gelled enough for your preferences, I recommend you cook it longer next time. You may also do a spoon test to test for gel before you can.
Although I have not made this yet it does not say how long to do the water bath and it doesn’t say how many jars this recipe will yield
Hi Barb, Recipe yields 4 1/2 pints. I’ve just added details on waterbath canning times at the bottom of the recipe instructions too. Happy jam making!