Jalapeño Peach Jelly

"Fabulous on a cracker or bagel with cream cheese. I even like it with butter on my toast. Has a nice sweet little kick. "
photo by Nicker12 photo by Nicker12
photo by Nicker12
Ready In:
1hr 45mins
6 Half pints


  • 2 lbs peaches
  • 1 cup 5% cider vinegar
  • 5 jalapeno peppers (seeds are optional and add heat)
  • 5 cups sugar
  • 1 (3 fluid ounce) package liquid pectin


  • Chop jalapeños in a food processor using the pulse setting. (I use three jalapeños without seeds and two with seeds. Use more seeds if you like more kick.)
  • In a large pot, place washed peaches and use a potato masher to crush.  I don’t peel or pit the peaches.
  • Add vinegar and jalapeño peppers. Bring to a boil over high heat. Reduce heat and simmer, covered for about 20 minutes or until peaches and peppers are very soft.
  • Using a colander or strainer lined with several layers of cheesecloth, strain the mixture for at least 2 hours and discard the solids. There should be about 2 cups of liquid.
  • In a large pot, combine the 2 cups of strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly.
  • Quickly stir in pectin then return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
  • Remove from heat. Skim off foam with a metal spoon.
  • Ladle hot jelly into hot half-pint jars, leaving a ¼-inch headspace. Jars need to be hot so that the hot jelly doesn’t break the glass. .
  • Wipe jar rims with a wet paper towel then place metal lid on top.
  • Screw metal ring until just starting to resist. Don’t over tighten.
  • Process filled jars in a boiling water canner for 10 minutes.
  • Remove jars from canner and cool on wire racks. Before serving, let jelly stand at room temperature for until jelly is set. It may take 2 to 3 days for jelly to set so don’t panic if it doesn’t set right away. .

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