Sweet, spicy, and irresistibly vibrant, this Peach Pepper Jam captures the best flavors of late summer in every golden spoonful. Ripe peaches provide lush sweetness, while red and green bell peppers—and just a touch of jalapeño—add a lively kick. The balance of fruit, heat, and gentle acidity makes this jam a perfect complement to cheese boards, grilled meats, or warm biscuits. Try it brushed over roasted chicken, served with cream cheese and crackers, or tucked into a sandwich for a bright, tangy twist.
INGREDIENTS:
4 cups ripe peaches, peeled and finely chopped
1 whole red pepper, finely chopped
1/2 cup green pepper, finely chopped
1 jalapeno pepper, finely chopped
1/2 teaspoon grated lemon rind
2 tablespoons cider vinegar
1 box dry fruit pectin (Sure-Jell)
5 cups sugar
METHOD:
Peel, pit, and finely chop the peaches. Finely chop the red, green, and jalapeño peppers, removing seeds for a milder jam.
In a large, heavy-bottomed pot, combine the peaches, peppers, lemon rind, cider vinegar, and pectin. Stir well to blend. Place over high heat, stirring constantly, and bring to a full rolling boil that cannot be stirred down.
Add all the sugar at once, stirring to dissolve. Return the mixture to a vigorous boil and cook for 1 minute, stirring constantly.
Take the pot off the burner and skim off any foam with a metal spoon.
Carefully ladle the hot jam into hot, sterilized jars, leaving ¼ inch of headspace at the top. Wipe jar rims clean with a damp cloth and seal with sterilized lids and screw bands.
Place the filled jars on a rack in a large canning pot, ensuring they remain upright. Add enough hot water to cover the jars by 2 inches. Bring to a gentle boil, cover, and process for 15 minutes (half-pint jars) or 20 minutes (pint jars).
Remove jars with tongs and cool on a wire rack for 24 hours without disturbing them.
Check seals by pressing the center of each lid—if it pops back, the jar is not sealed and should be refrigerated and used within one month. Properly sealed jars can be stored in a cool, dark place for up to 1 year.
YIELD: Approximately 6–7 half-pint jars
