Jalapeno Peach Jelly

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From B&G canning mag. Make sure to strain mixture to get a nice clear jelly. Recommends to let this stand for 2 days.”
5 Half pints

Ingredients Nutrition

  • 2 lbs peaches, peeled-pitted
  • 1 cup cider vinegar
  • 3 -4 jalapeno peppers, seeded and chopped (for hotter, leave seeded)
  • 5 cups sugar
  • 3 ounces liquid pectin, 1 pouch


  1. In large pot, mash peaches with potato masher. Add chile and vinegar. Bring to a boil, reduce heat. Simmer covered for 20 minutes or until peaches/peppers are soft. Remove from heat.
  2. Using jelly bag or a colander lined with several layers of 100% cotton cheese cloth, strain mixture into clean bowl. You should have about 2 cups liquid. Discard any left over solids.
  3. In a clean pot combine 2 cups peach liquid and sugar. Bring to a boil over high heat. Stir constantly.
  4. Quickly stir in pectin. Now do a rolling boil for 1 minute. Take off heat. Skim foam.
  5. Ladle into hot sterlized 8 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
  6. Process jars in water bath for recommended time for your altitude.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a