Peach Pepper Jam Recipe

A sweet and spicy jam that has many uses such as a sandwich spread, baked brie, meatballs, grilled pork, chicken wings, and more! A favorite!

Course Canning

Cuisine American

Keyword jam, peach, pectin

Prep Time 10

Cook Time 10

Total Time 20

Servings 1/2 Pint Jars

Calories 19kcal

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
½ 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 minutes
2,000–3,000 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

I keep the seeds from at least 1 jalapeno to give the jam a little more kick, Adjust according to your preference and the spice level of your jalapenos.

Nutrition