Peach Jalapeno Jelly

We have found ourselves knee deep in peach season, friends! I’m so picky about peaches – as much as I love them, I will only enjoy them at the peak of the summer when you can smell the sweetness before even cutting into them. But if you find yourself with a few extra peaches, and want a different way to enjoy them, this Peach Jalapeno Jelly (pectin free!) will help extend peach season into the fall.

This jelly is very easy to make, and requires a mere FOUR ingredients. That’s right, four. And no added pectin is needed due to the peaches and lemon juice! The spice level is completely adjustable as well. This recipe yields a mild jam, however if you prefer a bit more zing, just add more jalapeno, or if you don’t mind, the seeds of pepper you use.

One of the most popular recipes I have on my blog is my pectin free Jalapeno Jelly, and this spin will be sure to please. The key to getting the texture gooey and spreadable is patience, and never getting the pot hotter than medium heat. As you let it simmer, it will continue to reduce, and the flavors will meld beautifully into a sweet and spicy, spreadable jelly that is extremely multi-purpose.

If you’re looking for a few ideas of what to use this Peach Jalapeno Jelly with, some suggestions include:

• Morning toast or oatmeal
• Added to a charcuterie board / with cheese
• Dip for these baked coconut shrimp
• A spoonful on vanilla ice cream
• Filling for easy to make crepes

I hope you give this a try and enjoy the zingy accent flavor to traditional peach jam. If you’re a peach lover like me, you won’t be disappointed by having some of this in your fridge later in the year

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5 from 1 vote

Peach Jalapeno Jelly

This sweet and spicy Peach Jalapeno Jelly needs no added pectin, and uses only four ingredients. A simple recipe that is great for extending peach season beyond the summer!

Servings 1.5 Cups

Ingredients

• 1 lb Fresh peaches about 3-4 peaches
• 1 Jalapeno *see note
• 1 Cup White sugar
• 2 T Fresh lemon juice

Instructions

• Score an "x" on the bottom of each peach, and boil in large pot of water for 60 seconds. Remove and place peaches immediately into an ice bath. Let cool for 2 minutes.
• Peel the skin off of the peaches and discard. Chop peaches into about 1/4 inch pieces, set aside. Remove stem and seeds from jalapeno, and finely mince.
• Place peaches into pot with white sugar. Bring to a boil over medium heat and cook for 15 minutes stirring occasionally.
• Remove from heat, and let sit/cool for 10 minutes. This allows the fruit to rest and absorb additional liquid.
• Place back on heat, and boil over medium heat for an additional 15 minutes, continuing to stir.
• Add jalapeno and lemon juice to the pot. Continue cooking over medium heat for 8-10 minutes. Stir frequently to prevent caramelizing or burning on the bottom fo the pot.
• Let cool at room temperature, and then place into a tightly sealed container.

Notes

*This yields a mildly spicy jelly. If you would like more kick, add an additional 1/2 of a jalapeno pepper.