Easy Freezer Peach-Hot Pepper Jelly
Peach and pepper jelly fans will love this mash up and easy freezer jelly recipe, no canning required! Served over cream cheese as an easy appetizer, as a delicious glaze for chicken wings or party meatballs for game day or to add some sweet heat and kick to a vinaigrette or syrup. Makes (7) half pint jars (8 oz.) or 56 oz.
Servings: 7 half pint jars
Equipment
- food processor
- freezer safe mason jars
Ingredients
- 3 cups peaches peeled and finely chopped
- 8 jalapeño or serrano peppers ribs and seeds removed or combination of sweet red peppers and hot peppers
- 2 cups apple cider vinegar
- 3 cups granulated sugar
- 1.75 ounce box no sugar needed pectin Sure Jell pink box
Instructions
- Give peppers a rough chop and then pulse in the food processor until they are finely minced. Transfer peppers into a large heavy bottomed pot (I used a 5 quart).
- Add the vinegar and sugar to pot and stir to combine. Add chopped peaches and bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) stirring constantly.
- Add the Sure Jell, whisking to make sure pectin is evenly distributed and doesn’t contain lumps. Boil, whisking / stirring, for one full minute.
- Remove from heat and ladle into clean freezer-safe jars, leaving 1-inch head space for expansion when frozen. Wipe jar rims and threads. Cover with lids and allow jam to cool to room temperature. Turn jars upside down occasionally while cooling to help distribute peach / pepper mixture evenly and prevent it from settling at the bottom of jars.
- Store in the refrigerator for 3 weeks or in the freezer for up to a year. To use frozen jam, allow it to thaw in refrigerator overnight.
Notes
- Always sanitize jars before use, thoroughly washing or running through dishwasher.
- Freezer jams and jellies have softer sets than canned jams or jellies but can be prepared in half the time.
- Handle peppers with care, wear gloves and/or wash hands well as hot peppers can burn your skin.
- Use a large pot (5 quart or larger) so mixture won’t boil over.
- Jalapeños vary in heat, as a general rule if they have striations, they will be hotter than smoother even colored peppers. Adjust this recipe to your heat tolerance and preference, removing seeds and ribs for a minimal heat; leave them for more heat. To further reduce the heat, substitute sweet red peppers for part of the hot peppers.
- Important: This is a low-sugar jelly, requiring 3 cups of sugar (as opposed to 5 or 6 cups) so make sure you use a ‘less or no sugar needed pectin’ for it to set up and jell. (Sure Jell the pink box). Do not reduce the amount of sugar or use sugar substitutes in the recipe as this will result in set failure.
- Serve over cream cheese with crackers for an easy appetizer, as a glaze for chicken wings or party meatballs, with Pimento Cheese Drop Biscuits, in Thumbprint Cheese Wafers with Pecans, use to make Pepper Jelly Syrup for Mini Chicken and Waffles Party Bites or in Pepper Jelly Vinaigrette.