Peach Jalapeno Pepper Jelly

If you’re looking for a unique combination of sweet, spicy, and tangy flavors, Peach Jalapeño Pepper Jelly is the perfect recipe for you. This versatile condiment can elevate appetizers, grilled meats, and even burgers. Whether you’re a pepper jelly enthusiast or new to the world of homemade jellies, this recipe is easy to make and incredibly rewarding. Let’s dive into what makes this pepper jam recipe so irresistible!

Course Appetizer

Cuisine American

Keyword jalapeno pepper, jalapeno pepper jelly, jelly, jelly recipe, peach jelly

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 108kcal

Author Janine Waite

Equipment

6 8 ounce jars

Ingredients

4 jalapeno peppers medium size and minced
1½ cups apple cider vinegar
6½ cups granulated sugar
6 ounces liquid Certo 2 pouches
1 cup peaches peeled and diced

Instructions

Sterilize the Jars: Prepare a large stockpot with enough water to cover the jelly jars. Bring the water to a boil and submerge the empty jelly jars. Boil for 10 minutes to sterilize them.
Prepare the Lids: Remove the jars from the water, then place the lids in the hot water for 3 minutes. Remove and set aside.
Prep the Peppers and Peaches: Wash, seed, and mince the jalapeño peppers. Be cautious and wear gloves if you want to avoid irritation. Peel and dice the peaches.
Cook the Mixture: In a large stockpot, combine the jalapeño peppers, apple cider vinegar, and sugar. Bring the mixture to a rolling boil over high heat and boil for 5 minutes, stirring frequently.
Add Pectin and Peaches: Stir in the Certo Liquid Pectin and diced peaches. Return the mixture to a full rolling boil for another 3 minutes.
Skim the Foam: Remove the pot from the heat and let the jelly cool slightly. Then, skim any foam from the top and discard.
Fill the Jars: Carefully ladle the hot jelly into the sterilized jars, leaving ½ inch of headspace at the top. Wipe the rims with a clean paper towel to remove any excess jelly.
Seal and Process: Place the lids on the jars and tighten the bands. Submerge the jars in the boiling water bath, ensuring at least 1 inch of water above the jars. Boil for 10 minutes.

Nutrition