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.
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.
Habanero Peach Jam
Ingredients
- 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
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.
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?
Mary Younkin says
The timing really is something you’ll get a feel for, Mikey. Unfortunately, I’ve never tried this with mangoes. This time of year, I typically make this Cranberry Pepper Jam: https://barefeetinthekitchen.com/cranberry-pepper-jam-recipe/ It gets rave reviews every time!
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?
Mary Younkin says
Yes, it will process the same way in a water batch, Cleve. The altitutde shouldn’t affect it, as far as I know.
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.
Mary Younkin says
For future reference, the jam will thicken as it cools. It’s a bummer it didn’t work out for you.
Jenny says
This is do good! I may add a couple more habaneros next time as we love heat.
Mary Younkin says
Sweet heat is so good!
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
Sara – You sure can. The instructions for water bath canning it are included with the recipe.
Megan says
Didn’t jell for me. I cooked it for 30 mins. Still nothing. Very runny. Tastes good though.
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.
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!
Mary Younkin says
Thank you! I agree anytime I can just wash and don’t have to peel peaches, I’m all in!
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?
Mary Younkin says
Yes, it does help set the jam, along with the longer cooking time.
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.
Mary Younkin says
I’m so glad you like it, Carol!
Toni Stevens says
I made it with pectin mimicking the Cherry Habenero and I love love Love it!
Mary Younkin says
That is awesome. Thanks Toni!
Sandy says
I followed the directions to a T–never thickened enough. Cooked it for 90 minutes and gave up. Very disappointed.
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.
Sandy says
I measured everything out, but I did peel the peaches. Maybe that was it. I will try again.