4 from 1 vote
Peach Habanero Pepper Jelly
Peach Habanero Pepper Jelly
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
The perfect mix of sweet and heat. Perfect for mixing in with your favorite sauce or marinade.
Course: Jelly
Cuisine: Condiments
Servings: 4
Author: Rex
  • 2 - 15 oz cans of peach halves drained
  • 5 habanero peppers
  • ½ orange bell pepper seeds and pulp removed
  • cups sugar
  • ½ cup vinegar
  • 3 Tbsp. fruit pectin
  1. In a large pot of boiling water, sanitize four ball half pint jars, lids, rings and all filling equipment. Keep the jars in the hot water bath until you are ready to fill.

  2. Cut the habanero peppers, disposing of the seeds and stems. Dice up half a bell pepper removing the seeds, pulp and stem.
  3. Place the peppers and peaches in a food processor and puree.
  4. In a medium sauce pan add the pureed peppers, sugar and vinegar. Bring to a boil and simmer for 20 minutes.
  5. Add the pectin, bring to a boil and cook for 1 minute.
  6. Remove from the heat and fill the prepared jars making sure to remove bubbles and leave a proper amount of head space.
  7. Place the lids on and tighten the rings. Place into a boiling water bath and process for 10 minutes. Turn off the heat and allow the jars to cool in the bath for 5 minutes before removing.
  8. Remove the jars from the bath and allow them to sit upright on a towel for 24 hours. Once the 24 hours is up check each lid to see if the lids have created a seal. If not the jars should be immediately reprocessed or refrigerated. If the seal is good you can store them in a cool dry place for up to a year. Don't forget to label your jelly to make sure you know what you have on hand.