Habanero Peach Jam

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Habanero Peach Jam recipe by Barefeet In The Kitchen

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.

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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.

Habanero Peach Jam recipe by Barefeet In The Kitchen

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.

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Habanero Peach Jam

4.23 from 18 votes
Recipe barely adapted from and with thanks to The View from Great Island
Servings: 96 (6) ½ pint jars or approximately 96 tablespoons


  • 2 lbs diced peaches about 5 ½ cups
  • 2 lbs white sugar about 5 cups
  • 3 habaneros very finely diced (remove the seeds for less heat)
  • juice of 1 lemon about ¼ cup juice


  • 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.


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.


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

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mikey says

    I’ve had mixed results. One batch was perfect. One was runny. Two batches were basically hard candy and I had to pry the stuff out of the jars with a knife to re-use the jars. I seem to have a hard time knowing just when to stop simmering….

    That said, based on crazy compliments I’ve had on the batch that was perfect (I gave as Christmas gifts), I’m trying it this year for some Christmas stocking stuffers. Unfortunately, I’m having a hard time finding peaches. Mangoes, however, seem to be plentiful. I was thinking of trying this with mangoes but wanted to know if you had any advice before I started. Maybe another fruit?4 stars

  2. Cleve Dixon says

    I just finished water bath processing a batch of your regular peach jam — jars are cooling as I type. Have many more peaches and want to try this habanero version. But your recipe only talks of refrigerating or freezing. Is this recipe okay to “can” as well.
    Also, I am at 5400 ft in altitude. I know the canning part takes more time, but will the lower boiling point affect how long it needs to cook to set properly?

  3. Sue says

    This recipe did not thicken in 20 minutes. It was still foaming then. At 30 minutes it had stopped foaming but I ended up with sticky candy, which I will have to throw out. Very disappointing.1 star

  4. Saraj says

    A couple of questions: can I can this? There seems to be a question of whether or not there’s enough acid.
    Can I use a candy thermometer to monitor the monitor the temperature and if so to what temperature should I heat it?

    • Mary Younkin says

      Megan – 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.

  5. B McDaris says

    Our favorite recipe! We like this a lot because we don’t like to peel the peaches. You can adjust the heat for old ladies and sissies too! I have used jalapeños, and habaneros and ghost peppers – all work great. If it doesn’t gel, we just use it on egg rolls or for stir fry – it’s ahhhhmazing!5 stars

  6. Amanda says

    Not yet made Just want to confirm. First time canner here. Your original peach jam asks for pectin as this one does not but does ask for lemon juice. Is lemon juice considered a substitute?

  7. Carol says

    I made your peach jam with cinnamon today. My first ever peach jam. It’s lovely. I think I am ready to try the Habanera jam. I was hesitant because my experiment with plum rhubarb jam was a challenge. Never could get above 196’ when cooking it. The result is quite edible and has set up fairly well. Living at 5,500+ altitude may have been a factor. Anyway today was a win. Thank you.5 stars

  8. Sandy says

    I followed the directions to a T–never thickened enough. Cooked it for 90 minutes and gave up. Very disappointed.1 star

    • Mary Younkin says

      Hi Sandy, that must have been very frustrating. Were you cooking at the lowest heat possible for maintaining a slow boil? At what point did it foam up? There is a point at which you can cook jam too long and it basically turns into syrup.

    • Sandy says

      Hi Mary,
      Yes, it was on the lowest heat–anynoower and it would’ve been off. It was at a slow bowl the entire time. It foamed shortly after it came to a boil and foamed the entire time. No clue where I went wrong.

    • Mary Younkin says

      Hi Sandy, jam is so finicky at times, it really is a science. However, this recipe honestly has never given me grief. You sound like an experienced cook, but I’ll ask the basic questions just in case. Did you substitute or adjust the amount for any of the ingredients? (Even slightly reducing the sugar will prevent it from setting, and/or skipping the lemon juice, or adjusting the amount of fruit can change it too.) Did you peel your peaches by chance? I never peel mine for this recipe and I’ve learned that the peels actually have a bit of pectin in them – that may be why it sets more easily with this pectin-free method. That said, my friend Sue peels her peaches and it still works for her jam. I’m sorry for your frustration! I definitely relate as I’ve made “syrup” many times in the past when the goal was jam. I wish I could help more, but without being in your kitchen with you, it’s hard to know what might have gone wrong.

  9. Barbara says

    What is the reason you’re not using pectin? I have a lot of peaches to can do not having to peel would be great. Can this recipe be doubled and can I add liquid or powdered pectin?

    • Mary Younkin says

      Hi, Barbara! You should be able to double this recipe without any issues. I often use pectin in my jam recipes, but in this case, it’s not necessary. The peaches and sugar create a thick enough mixture that there isn’t a need for a gelling agent. Enjoy the peach jam!

  10. Olivia says

    I haven’t made this yet..making it today. Just wanted to ask Can I use the sure jell with this? Or has anyone used sure jell yet..if so how did it turn out?

    • Mary Younkin says

      Hi, Olivia! I use pectin products in many of my jam/jelly recipes, but it’s actually not necessary for this recipe. The peaches and sugar will be enough to thicken the jam. Enjoy, and happy cooking!

  11. Bridget W says

    This was the bomb-diggity. Sweet, hot, delicious! I do feel like it’s important to have a sense of what you want it to taste like and how thick it should be as the juiciness of the peaches is going to have a huge impact on how long it needs to simmer. Thanks so much for the recipe!!5 stars

  12. Teresa says

    I have a small baking business and this is one of my top three sellers.

    I made the recipe as directed and it was a little runny for me every time. (I triple/quadruple the recipe though, so that may be the problem) I have tweaked the recipe a little bit: I use a habanero/jalapeno-infused water I make in place of half the lemon juice. Because of this, I add liquid pectin at the end and boil for three minutes

    It is ABSOLUTELY delicious and has quite a kick!5 stars