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Jalapeno Peach Pepper Jelly Recipe

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Jams, Jellies &amp
Author: Southern Made Simple


  • 1 medium bell pepper
  • 7 small jalapeno peppers
  • 10 dragon cayenne peppers optional - sub in extra jalapenos if omitting
  • 2 peaches - peeled and diced
  • 6 1/2 cups sugar
  • 2 pouches liquid pectin I buy Certo brand
  • 1 1/2 cup apple cider vinegar


  • Thoroughly wash mason or canning jars and lids and allow to heat in oven or in hot water inside a large canning pot
  • Remove stems and seeds from peppers. (I recommend wearing latex gloves while handling hot peppers)
  • Using a knife or herb sheers, finely dice peppers and place into a bowl
  • In a large/deep pot, bring apple cider vinegar, sugar and peppers to a rolling boil
  • Add in peaches and pectin and allow to boil for an additional 3-4 minutes
  • Remove from heat and allow to cool for 2-3 minutes - skim off foam from top of jelly
  • Remove jars and lids from oven or from hot water and dry thoroughly
  • Pour jelly into hot jars and place lids on top
  • Process jars in a hot water canner for 10 minutes
  • Remove jars from canner and allow them to sit untouched on the counter until all lids properly seal

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