Quick Peach Preserves With A Kick

Tammy Brownlow


I had some left over peaches and knew they would make great preserves. I decided to kick them up with a little spice.

These will be great with biscuits, or with grilled chicken or pork. I think I will try them this fall to glaze carrots as well.

I think they will even be nice as a topping on vanilla ice cream!

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1 pint
15 Min


1 2/3 c
ripe peaches, peeled and diced
chile patenes (or 1/2 fresh jalapeno pepper, seeded and diced fine) optional
2/3 c
1 Tbsp
lemon juice
2 Tbsp
instant pectin


Step 1 Direction Photo

1Chile Patene's or Bird Peppers as some may know them are tiny little peppers that pack a spicy punch! They are tiny as you can see in the picture. I fit the 4 I used on top of 1 peach!

Birds apparently love them! My plants are covered in blooms right now - if you're interested, I found the seeds on Burpee.com. burpee.com/...l?omn2pd=sh&catId=

Step 2 Direction Photo

2In a medium bowl combine diced peaches, minced peppers, sugar and lemon juice.

Step 3 Direction Photo

3Stir to combine and let stand for 10 minutes.

Step 4 Direction Photo

4Add pectin, stirring constantly. Pour into freezer bags, or plastic containers. You can start enjoying this after 30 minutes, or freeze for future use.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy