Total Time
Prep 45 mins
Cook 10 mins

I love the combo of juicy summer peaches with zippy hot peppers. This spread is great on an English muffin with cream cheese as a sweet treat, but works equally well as a topping for grilled salmon. The jelly is quite colorful and also makes a nice holiday gift when the days of summer are long gone. Note: Adjust the amount and type of peppers to your own personal taste and desire for "heat."

Ingredients Nutrition


  1. In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
  2. Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
  3. Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
  4. Remove pot from heat and skim off foam with a metal spoon.
  5. Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
  6. Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
  7. Remove jars and cool on wire racks.