Peach-Pepper Jelly

Would you look at this!

Isn't it beautiful?  Peach jammy-jelly with beautiful flakes of spicy red pepper... and its delish!

I've been visiting my orchard friends getting baskets brimming full with peaches - all seconds and thirds for a bargain, of course. Most of the peaches become crisps to be enjoyed now or  frozen in smaller containers for later in the year - especially in winter. And I really love to make pie filling and freeze it for midwinter tastes-like-summer-treats.

My pal, over at the Gastronomic Gardener completely inspired me by a recent post to try something new. So I did. This peach pepper jelly is fabulous! I couldn't get enough the day I made it. I stood at the counter with crackers, fresh goat cheese and this spicy and sweet and fruity concoction thinking, "Why didn't I make this before?"

The recipe is a cinch. Mine is kind of jammy-jelly.. I couldn't bring myself to strain out the peach chunks so I just mashed it more and then added lovely red marconi peppers. They are just the right amount of heat for me.  And I couldn't bring myself to use that much sugar so I always use Pomona's pectin which lets you use less sugar or sugar alternatives.

Not only is this peach-pepper jelly great with crackers and cheese (cream cheese if you dont have chevre), but I can't wait to use it as a dippin' sauce when I make another round of jalapeno poppers. Or even as a glaze for a stunning pork roast.

Sometimes jams and jellies escape me but the options are limitless with this peachy-peppery delight.

Happy Wednesday everyone - are you all jammin' and jellying?