Step-by-Step Instructions
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Prep the Produce: Peel, pit, and finely dice the fresh peaches. Remove the seeds and ribs from the jalapeños (keep seeds in if you want higher heat) and yellow bell pepper, then chop them finely.
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Combine and Simmer: In a large pot, combine the diced peaches, jalapeños, bell pepper, apple cider vinegar, water, and powdered pectin. Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
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Add Sugar: Once boiling rapidly, stir in the sugar all at once. Return the pot to a hard boil and let it cook vigorously for exactly 1 full minute while continuously stirring.
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Jar and Set: Remove the pot from heat and skim off any foam on the surface. Ladle the hot jelly into clean, sterilized mason jars, leaving ¼ inch of headspace. Wipe the rims, seal tightly with lids, and process in a boiling water bath for 10 minutes for long-term canning, or allow to cool completely at room temperature before storing in the refrigerator.
Serving Ideas
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Classic Party Dip: Pour generously over a block of cold cream cheese and serve with salty crackers.
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Breakfast Spread: Slather over warm, freshly baked cornbread, biscuits, or toasted English muffins.
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Savory Glaze: Brush onto grilled pork chops, roast chicken, or smoked ribs during the last few minutes of cooking.
