Peach and Pepper Jelly: Sweet and Spicy Southern Canning Recipe
The Story Behind This Peach and Pepper Jelly
Each summer, I’m on the hunt for the perfect peaches—you know the kind. Juicy, fragrant, and sweet, just like the fresh peaches my family used to pick up at roadside stands dotted along the country roads on our way to Myrtle Beach.
These days, I’m lucky to find South Carolina peaches from my favorite vendor at the Findlay Market, ETC Produce and Provisions. This year’s harvest was exceptional, making it easy to create my favorite sweet and spicy peach recipes, including this homemade Peach and Pepper Jelly.
During summers with my grandmother—known affectionately as Mammy—I learned the art of small batch canning. Mammy was a practical Southern woman, a widow raising five boys while working full-time as a nurse for the head of a tobacco company. She filled her pantry with jars of home-canned beans, tomatoes, jams, and jellies so her family could enjoy fresh flavors all year long. My favorite was always her peach preserves, and she would save a jar just for me.
Following in her tradition, I’ve added my own curious twist to her recipe by blending ripe peaches with fresh jalapeños for a bold, sweet-and-spicy Southern pepper jelly.
Why You’ll Love This Sweet and Spicy Jelly
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Combines the sweetness of ripe summer peaches with a gentle jalapeño heat.
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Versatile enough for appetizers, glazes, breakfast spreads, and gifting.
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A great way to preserve summer fruit for enjoyment all year long.
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Perfect for holiday cheese boards or gourmet kitchen gifts.
Ingredients for Homemade Peach and Pepper Jelly
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1 fresh red pepper
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1 fresh green pepper
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10 fresh jalapeño peppers
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4 cups peaches, peeled and chopped
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2 tablespoons apple cider vinegar
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5 cups sugar
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1 (1-2 ounce) box of pectin powder
Step-by-Step Instructions for Canning
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Prepare the peppers — Core and seed the red, green, and jalapeño peppers. Cut into chunks and place in a food processor. Pulse until finely chopped, then drain off all liquid. Set aside.
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Cook the fruit and peppers — Over medium heat, combine vinegar, sugar, peaches, and the chopped peppers in a large saucepan. Bring to a boil for 10 minutes, skimming foam as needed.
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Add the pectin — Stir in the pectin and boil for 1 additional minute, continuing to skim any foam that forms.
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Jar the jelly — Ladle the hot mixture into sterilized jars, leaving a 1/4-inch headspace. Wipe rims clean, apply lids and rings, and tighten.
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Process in water bath — Process jars in a boiling water bath for 10 minutes.
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Cool and set — Remove jars, allow them to cool, and let the jelly set for 1–2 days.
Serving Ideas for Peach and Pepper Jelly
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Spread over cream cheese with crackers for an easy cheese board appetizer.
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Serve warm on buttermilk biscuits.
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Brush over pork chops or grilled chicken as a sweet and spicy glaze.
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Use as a topping for baked brie.
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Package in jars for thoughtful gifts from the kitchen.
Tips for Storing and Preserving
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Store unopened jars in a cool, dark place for up to 12 months.
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Once opened, refrigerate and use within 2–3 weeks.
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This is a small batch canning recipe—perfect for gifting or keeping your pantry stocked with seasonal flavors.