Habanero Peach Jam

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Habanero Peach Jam recipe by Barefeet In The Kitchen

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.

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

4.1 from 11 votes
Recipe barely adapted from and with thanks to The View from Great Island
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Servings: 6 1/2 pint jars


  • 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


  • 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. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place; or store in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!


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.
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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