Edible Gifts: Peach Pepper Jelly
My neighbor cut down her peach tree this year. I walked outside one day, and boom. It was gone. And the worst part? It was loaded with ripe, gorgeous peaches!
Luckily, her peach tree was located next to the line dividing our two properties, so when they cut down the tree, a good portion of the peaches just happened to land on our side of the fence. As soon as I saw them lying there on the ground, perfect and ripe and lonely, I ran inside to find a bag to collect them.
It took me awhile to figure out what I wanted to do with the peaches because there were so many. I love peach jelly, but I’ve been really into mixing and matching interesting flavor combinations this year, so I wanted to “spice” things up a bit – literally – by adding some jalapeno to the mix, and I think it turned out really well. This will make an awesome gift for the holidays for sure, especially for my spicy pepper-lovin’ friends and family members.
- 2 lbs peaches, peeled-pitted
- 1 cup cider vinegar
- 3-4 jalapeno peppers, chopped
- 5 cups sugar
- 1 pouch liquid pectin
- [img src=”https://bdn.evermine.com/blog/wp-content/uploads/2015/08/IMG_7589.jpg” width=”680″ height=”907″ class=”alignnone size-full” title=”Peach Pepper Jelly | Evermine Occasions | www.evermine.com”]
- 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.
- 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.
- Quickly stir in pectin. Allow mixture to come to a rolling boil for 1 minute, then remove from heat.
- Ladle into hot sterlized 8 oz jars, leaving 1/4″ headspace. Wipe rims and add lids.
- 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.
- [img src=”https://bdn.evermine.com/blog/wp-content/uploads/2015/08/IMG_9029.jpg” width=”680″ height=”453″ class=”alignnone size-full” title=”Peach Pepper Jelly | Evermine Occasions | www.evermine.com”]
Used In This Project:
- Circle Labels • I chose the “Jubilation” style in amber.
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Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.
are you familiar ith Stevia?
If so, ho much ould be enough to rplace 5 cups of sugar!
Thank you.
L
Did you ever figure out conversion for stevia? Did it jell?? Sure would like to try it. Thanks
What do you recommend if we want to keep the little bits of pepper and peach in there? Also can I add lemon juice to keep the peaches from browning?
I add lemon juice to my fruit when making jelly. Fresh juice is best but bottled lemon juice ok too. You can use a gluten free, Pomona’s pectin. If you do you may or may not need the vinegar because you add calcium water which comes with the pectin. I’ve used this with Welch’s grape juice and just put some yellow banana peppers in a juicer to make liquid, about 1/3 cup. Makes the best grape pepper jelly. I’m making this peach pepper recipe this weekend. I might try the vinegar and liquid pectin for half and gluten free for the other. Thanks for sharing.
What would be the adaptation if I wanted to use powdered pectin instead of liquid?