This was a fast favorite at our household. I always look forward to pepper jelly over goat cheese or cottage chees as we start to gather as a family. This year, I recreated it with an elderberry flair. This recipe was adapted from In The Curious Kitchen Peach & Pepper Jelly.

Elderberry Peach Pepper Jelly

A delicious fusion of juicy peaches, bold peppers, and immune-supporting elderberry — a twist on the classic sweet & spicy jelly.
Perfect to enjoy during the holidays, as a hostess gift, or all year round!

Why you’ll love it

The luscious sweetness of ripe peaches meets a spicy kick from peppers, and a gentle herbal depth from elderberry.
Perfect for charcuterie boards, glazes for grilled meats, brunch spreads – and makes a thoughtful gift for a hostess gift or holiday basket.

A beautiful way to preserve peak-season fruit (and add a little wellness flair).

Ingredients

Yields:  approximately 8-10  half-pint jars

1 fresh red bell pepper, seeded and diced
1 fresh green bell pepper, seeded and diced
8-10 fresh jalapeño peppers (adjust based on how spicy you like it), seeded & diced
3 cups peaches, peeled, chopped
- Time saving tip: I’ve used organic frozen peachesfrom the store and turned out great!
1 cup elderberry juice
2 tablespoons apple cider vinegar
5 cups granulated cane sugar
1 (1-2 oz) box pectin powder (suitable for jellies — I use Pomonas Universal Pectin)
(Optional) A pinch of salt or a little lemon juice to brighten if needed

Equipment & Prep

Sterilize your canning jars, lids and rings (wash in hot soapy water, rinse, then keep in hot water until ready).
Set up a boiling water bath canner or a large deep pot with a rack and enough water to cover jars by at least 1 inch when processing.

Instructions

Prepare the peppers: Core and seed the red bell pepper, green bell pepper, and jalapeños. Chop until fairly fine (may use food processor if desired). Drain off any excess liquid and set aside.
Prepare the Fruit: peel and chop the peaches
Cook the Fruit and peppers: In a large non-reactive saucepan over medium heat, combine the chopped peaches, chopped peppers, elderberry juice, sugar, and the apple cider vinegar. Bring to a boil, stirring occasionally. Skim off any foam that forms on top.
Stir in pectin: Once at a full rolling boil (a boil that doesn’t subside when stirred), stir in the pectin. Boil for 1 additional minute, stirring constantly. Continue skimming foam as needed.
Jar the jelly: Remove from heat. Immediately ladle the hot jelly mixture into your sterilized jars, leaving about ¼-inch headspace. Wipe rims clean. Place lids and screw on rings until fingertip tight.
Process jars: Place jars into the boiling water bath, making sure water covers by at least 1 inch. Process for 10 minutes. Then remove jars and set upright on a towel or rack. Allow to cool undisturbed for 12-24 hours. Check that lids have sealed (center should be concave and not pop when pressed).
Set & store: Let jars rest for 1-2 days before opening, to allow full gel set and flavor melding. Store unopened jars in a cool, dark place up to 12 months. Once opened, refrigerate and use within 2-3 weeks.

Serving Ideas

Spread a spoonful over a log of goat cheese or a block of cream cheese and serve with crackers for a quick appetizer.

Combine with your favorite barbecue sauce for a delicious sweet-spicy glaze over meatballs, porch chops, grilled chicken or salmon.
Warm and serve over buttermilk biscuits or toast for brunch.
Use as a topping for baked brie — top the brie wheel with jelly, bake until gooey, and serve with sliced baguette.
Gift jars to friends or family — perfect for holiday spreads or hostess gifts.

Tips & Variations

Swap peaches for mango — I’ve done this and it worked beautifully. Frozen mangoes are usually better available in my area.
If you prefer less heat, reduce the number of jalapeños or remove more of the seeds and membranes.
For more depth, you could add a splash of bourbon or vanilla during cooking (optional).
Elderberry Juice vs Whole Elderberries: I have never tried with whole elderberries, but you could probably replace one cup of elderberry juice for 1 cup of fresh/frozen American elderberries —let me know how it goes if you try this!
If you’d like a chunkier jelly, chop the fruit and peppers a bit larger.
Always check your processing method against your local extension or canning guidelines to ensure safe, up-to-date practices.

Elderberry Peach Pepper Jelly