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
  • 4
    chile patenes (or 1/2 fresh jalapeno pepper, seeded and diced fine) optional
  • 2/3 c
  • 1 Tbsp
    lemon juice
  • 2 Tbsp
    instant pectin

How to Make Quick Peach Preserves With A Kick


  1. Chile 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=
  2. In a medium bowl combine diced peaches, minced peppers, sugar and lemon juice.
  3. Stir to combine and let stand for 10 minutes.
  4. Add pectin, stirring constantly. Pour into freezer bags, or plastic containers. You can start enjoying this after 30 minutes, or freeze for future use.

Printable Recipe Card

About Quick Peach Preserves With A Kick

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

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