Peach Pepper Jelly
Recipe adapted from
Type: Canning and Preserves
Serves: 5 half-pints
  • 2 lbs peaches, peeled-pitted
  • 1 cup cider vinegar
  • 3-4 jalapeno peppers, chopped
  • 5 cups sugar
  • 1 pouch liquid pectin
  1. In a large pot, add peaches, jalapenos and vinegar. Bring to a boil, reduce heat and simmer for 20 minutes, or until peaches/peppers are soft. Mash with a potato masher and remove from heat. Let mixture cool for 20-30 minutes.
  2. Strain jelly through a fine mesh sieve into a bowl and discard any leftover solids. In a clean saucepan, combine the peach liquid (there should be about 2 cups) with the sugar, and bring to a boil over high heat. Stir constantly.
  3. Quickly stir in pectin. Allow mixture to come to a rolling boil for 1 minute, then remove from heat.
  4. Ladle into hot sterlized 8 oz jars, leaving ¼" headspace. Wipe rims and add lids.
  5. Process jars in water bath for recommended time for your altitude. Place processed jars on a towel-lined countertop, and allow to cool to room temperature before adding labels. Store in a cool, dark place.
Recipe by Party Inspiration at