Pepper-Infused Peach Jam: A Sweet and Spicy Preserve for Your Pantry

If you’ve ever wanted to add a little spark to your homemade preserves, pepper-infused peach jam is a recipe worth trying. The natural sweetness of ripe summer peaches pairs beautifully with the subtle heat of peppers, creating a jam that’s versatile enough to spread on toast, glaze over grilled meats, or spoon onto cheese and crackers. It’s the kind of pantry staple that turns an ordinary meal into something special, without requiring complicated steps.

Why Pepper-Infused Peach Jam Works

Peaches on their own make a luscious, almost honey-like jam, but adding peppers—whether jalapeño for gentle heat or habanero for something bolder—gives the preserve a unique kick. The sugar and fruit mellow out the spice, leaving you with a balanced flavor profile: sweet, tangy, and just the right amount of fiery.

Homesteaders and gardeners know the joy of putting up jars that go beyond the basics. A batch of pepper-infused peach jam isn’t just practical food storage—it’s a way to preserve summer’s bounty while adding variety to your shelves.

Looking for more jam recipes? Click here for inspiration.

Ingredients You’ll Need

• 3 pounds ripe peaches (about 8–10 medium peaches)
• 2–3 medium peppers (jalapeño, serrano, or habanero, depending on heat preference), finely minced
• 4 cups granulated sugar
• 2 tablespoons lemon juice
• 1 packet (1.75 oz) powdered pectin

Step-by-Step Instructions

1. Prepare the peaches. Bring a pot of water to a boil and score a small “X” on the bottom of each peach. Dip the peaches into boiling water for 30–60 seconds, then transfer to ice water. The skins should slip off easily. Pit and chop the peaches.
2. Cook the fruit and peppers. In a large, heavy-bottomed pot, combine chopped peaches, peppers, and lemon juice. Mash lightly with a potato masher for a chunky texture, or puree for a smoother jam. Bring to a simmer.
3. Add the pectin. Stir in the pectin and bring the mixture to a full rolling boil that cannot be stirred down.
4. Add the sugar. Pour in the sugar all at once, stirring constantly. Return to a full boil and cook for 1–2 minutes. Skim foam if needed.
5. Test and jar. Test jam thickness by spooning a bit onto a chilled plate—if it wrinkles when pushed, it’s ready. Ladle hot jam into sterilized jars, leaving ¼-inch headspace.
6. Process. Wipe rims, apply lids and bands, and process jars in a boiling water bath for 10 minutes (adjust for altitude as needed).
7. Cool and store. Remove jars, let them cool on a towel, and check seals after 24 hours. Store in a cool, dark place for up to a year. Opened jars should be refrigerated.

Serving Ideas for Pepper-Infused Peach Jam

• Spread on warm biscuits for a sweet-spicy kick
• Serve with cream cheese and crackers for an easy appetizer
• Glaze grilled chicken or pork chops for a tangy heat
• Stir a spoonful into salad dressings or marinades for added depth

This recipe makes about 6 half-pint jars, just enough to keep a couple for yourself and gift a few to friends.

Kitchen Notes & Variations

• Choosing your peppers: Jalapeños offer mild heat, serranos give more bite, and habaneros bring serious spice. Start small—you can always add more.
• Sugar adjustments: Reducing sugar will affect the set and shelf stability. Stick with the ratio for safe canning, or use a low-sugar pectin if you’d like to cut sweetness.
• Texture tips: Mash peaches for a rustic jam or puree them for a silky finish.

FAQ for Pepper-Infused Peach Jam

A Pantry Staple with a Kick

Pepper-infused peach jam is one of those preserves that proves you don’t need dozens of jars to have a well-rounded pantry—you just need a few jars that pack flavor and creativity. This jam does exactly that, bringing a touch of spice to the sweetness of summer peaches.

So pull out your canning pot, grab some ripe peaches and peppers, and put up a few jars. Your future self (and your family’s taste buds) will thank you.

Pepper-Infused Peach Jam

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

The natural sweetness of ripe summer peaches pairs beautifully with the subtle heat of peppers, creating a jam that’s versatile enough to spread on toast, glaze over grilled meats, or spoon onto cheese and crackers.

• Total Time: 50 minutes
• Yield: 6 half-pint jars

Ingredients

Scale 1x2x3x

• 3 pounds ripe peaches (about 8–10 medium peaches)
• 2–3 medium peppers (jalapeño, serrano, or habanero, depending on heat preference), finely minced
• 4 cups granulated sugar
• 2 tablespoons lemon juice
• 1 packet (1.75 oz) powdered pectin

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the peaches.Bring a pot of water to a boil and score a small “X” on the bottom of each peach. Dip the peaches into boiling water for 30–60 seconds, then transfer to ice water. The skins should slip off easily. Pit and chop the peaches.
2. Cook the fruit and peppers.In a large, heavy-bottomed pot, combine chopped peaches, peppers, and lemon juice. Mash lightly with a potato masher for a chunky texture, or puree for a smoother jam. Bring to a simmer.
3. Add the pectin.Stir in the pectin and bring the mixture to a full rolling boil that cannot be stirred down.
4. Add the sugar.Pour in the sugar all at once, stirring constantly. Return to a full boil and cook for 1–2 minutes. Skim foam if needed.
5. Test and jar.Test jam thickness by spooning a bit onto a chilled plate—if it wrinkles when pushed, it’s ready. Ladle hot jam into sterilized jars, leaving ¼-inch headspace.
6. Process.Wipe rims, apply lids and bands, and process jars in a boiling water bath for 10 minutes (adjust for altitude as needed).
7. Cool and store.Remove jars, let them cool on a towel, and check seals after 24 hours. Store in a cool, dark place for up to a year. Opened jars should be refrigerated.

• Author: Lindsey Chastain
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: jam

Recipe Card powered by