Habanero Peach Jam

Habanero Peach Jam

Have you tasted a hot pepper jam? There is really nothing else like it. The balance of sweet and spice is unforgettable. I tried a pepper jam for the first time a few years ago and fell for the unique flavor combination immediately.

I’ve been making my family’s Peach Jam recipe for years now, but this time I wanted to try my hand at a spicy version.

There isn’t enough hyperbole in my life to adequately express just how much I am enjoying this jam. I made it late at night about a week ago and in the time since, I’ve eaten it in lieu of a meal at least once each day.

I’m already down a jar and a half! I like it best on crackers or a thinly sliced baguette with a smear of brie, goat cheese or whipped cream cheese and then topped with a dollop of jam. I really could eat this breakfast, lunch and dinner.

Want to save this recipe?

Enter your email and we’ll send it to you – plus new recipes sent daily!

Permalink Post Post

Email *

Save

I didn’t peel the peaches for this batch of jam. I was short on time and I wanted to see how it would work. I imagined that the longer cooking time in this recipe would soften the peels enough they would hardly be noticeable and I was right.

The peels cooked down to almost nothing after 20 minutes on the stove. The random peels that made it through the process were completely softened and they were barely noticeable.

SaveSaved Pin Print

4.42 from 24 votes

Habanero Peach Jam

Mary Younkin

Recipe barely adapted from and with thanks to The View from Great Island

Servings: 96 (6) 1/2 pint jars or approximately 96 tablespoons

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Permalink Email Post

Save

Ingredients 

1x2x3x

• ▢ 2 lbs diced peaches about 5 1/2 cups
• ▢ 2 lbs white sugar about 5 cups
• ▢ 3 habaneros very finely diced (remove the seeds for less heat)
• ▢ juice of 1 lemon about 1/4 cup juice

Instructions 

• Combine all ingredients in a large heavy-bottomed pot. Stir and let the mixture rest at room temperature for an hour. The peaches will release their juices as the sugar starts to dissolve.
• Bring to a boil over high heat and then reduce to medium-high to maintain a boiling temperature for about 20-25 minutes. Stir frequently, as the mixture thickens.
• The mixture will initially foam constantly, then the foam will reduce as the jam is finishing it's cooking time. Test the jam by dropping a teaspoon's worth onto a plate. When it thickens and doesn't run, it is done.
• Pour immediately into sterile canning jars. Fill the jars to ¼ inch from the top. Seal them and process for 5 minutes in a boiling water bath.

Notes

On my stove, this recipe cooks for 20 minutes while set at Medium-High. However, as several readers have confirmed, that is not true for all stoves. Lower the cooking temperature as low as possible, while still maintaining a constant boil. When the jam stops foaming, test the jam by dropping a teaspoon’s worth onto a plate. When it thickens and doesn’t run, it is done. This may take as little as 10 minutes, or as long as 20 minutes, depending on your stove.

If you choose not to process the jam in a hot water bath, it will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months.

Nutrition

Calories: 40 kcal | Carbohydrates: 10 g | Protein: 0.1 g | Fat: 0.1 g | Saturated Fat: 0.002 g | Polyunsaturated Fat: 0.01 g | Monounsaturated Fat: 0.01 g | Sodium: 1 mg | Potassium: 13 mg | Fiber: 0.1 g | Sugar: 10 g | Vitamin A: 34 IU | Vitamin C: 1 mg | Calcium: 1 mg | Iron: 0.04 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!