Peach Pepper Heatwave Jelly

Instructions:

1. In a large pot, combine the peaches, bell pepper, jalapeños, habanero (if using), vinegar, sugar, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring often to prevent sticking.
3. Once boiling, let it bubble vigorously for 3–4 minutes.
4. Stir in the pectin and bring the mixture to a hard boil for 1 full minute.
5. Remove from heat and skim any foam from the surface.
6. Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
7. Seal and process in a water bath for 10 minutes, or refrigerate and use within 1 month if not canning.

Variations

• Add a teaspoon of grated fresh ginger for a bright, zesty finish.
• Replace peaches with nectarines or a peach-apricot blend for deeper flavor.
• Add a few strips of orange zest during cooking for citrus notes.
• Swap bell pepper for roasted red pepper to create a smokier jelly.

Tips

• Adjust heat by adding or removing seeds—the more seeds, the hotter the jelly.
• Stir frequently, as the sugar can caramelize at the bottom of the pot.
• For a smoother texture, pulse part of the mixture with an immersion blender before adding pectin.
• Add a splash of bourbon at the end, off the heat, for a warm, rich finish that’s spectacular on grilled meats.