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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105 Comments Leave a comment or review

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  1. Roberta says

    How long did you process the 1/2 pints in a hot water bath? I live over 6,000 feet so I will need to increase the processsing time 10-15 minutes.

  2. Carla says

    Hi really love this jam but need to make it sugar free or with agape, do you know the conversion and how it effect the results of the jam.

  3. Mary says

    Hi Sharyn,

    There are a number of reasons why a recipe might not include yield results. In this case, I switched the program that I use for the recipe cards on my site and unfortunately, not all of the information transferred properly. This recipe typically yields 3 – 3 1/2 pints of jam. I’ve corrected the recipe to include that information.

    All the best,
    Mary5 stars

  4. Glenda says

    Why is it necessary to put in the freeze to keep for 6 months? Doesn’t putting the jam in a water bath for 10 minutes seal the jam so it has a longer shelf life?

  5. Cindy says

    I made this following recipe and it turned out rock hard and super sweet. I’ve managed to get it out if the jars and back onto stove with 4 more peaches and lemon juice. My question is do I need to rebuild or will simmer be fine. And it still is super sweet???

    • Mary says

      I can’t even fathom what happened here. I make this jam all the time. Are you saying that it hardened after pouring it into the jars? How long did you boil it? How many half pint jars did you get from the batch? My only guess here is that it was boiled for too long and it reduced a lot, resulting in a much thicker and sweeter consistency.

  6. Marilyn Sobiech says

    This recipe sounds so good but I’m questioning the amount of sugar and lemon juice. I’ve never made peach jam but am going to make some this year. I’ve compared several recipes and most say about 11 pounds of peaches and 5 cups of sugar. I notice your recipe calls for about 2 pounds of peaches and about 5 cups of sugar. Is that a misprint or just very sweet jam? Secondly the recipe calls for fresh lemon juice or about 1/4 cup. Can I use lemon juice from a bottle? sometimes there are different amounts when using lemon juice?

    • Mary Younkin says

      I’ve made this exactly as written many times and it doesn’t taste overly sugary to me, but the heat from the peppers balances it too. I use more sugar than traditional recipes, as I’m not adding Pectin.

  7. Mama L says

    This jam is amazing. I just made a 3rd batch due to popular demand. I also made a version with caramelized pineapple that is soooo good. I added a couple of extra peppers for some extra heat and it does not disappoint. Thank you so much for sharing this awesome, super easy recipe!5 stars

  8. Marianne says

    Our first batch turned out great, so we decided to make a second batch. Unfortunately, at the time, we could not find more habanero peppers so we used ‘ring of fire’ peppers instead. But, the jam turned out way too mild. So, I would like to open the jars, re-heat the jam, and add one or two habanaros for some heat (finally found some). I would cook it until the habaneros were cooked. Then , I would re-jar, using new lids, and process in the canner again. Is this okay? Any other suggestions? Thanks.

    • Mary Younkin says

      Hi Marianne, unfortunately, reheating the jam will destroy the pectin and it won’t set a second time. In order to make it spicier, I’d just stir in a bit of minced fresh (uncooked) hot pepper when you open a jar. I hope that helps!

  9. Hollis Ramsey says

    I don’t want to go through the canning process. Can I just keep it in a few jars in my fridge and freeze the rest?

    Also, maybe 4 habaneros! With seeds.

    Your idea of baguette + brie + habanero peach jam souds INSANE!

  10. Nina says

    Beautiful, wonderful tasting peach habanero jam..
    We will enjoy the winter months thankful for having a few jars in our pantry.5 stars

  11. Stacy says

    If I put the finished jam in a water bath And boil it, how long will this be ‘safe’ on a shelf?! A year?
    Thanks! This looks amazing!

  12. Beth W Glace says

    This is excellent – my first try at making jam. I used a miscellaneous [very] hot pepper from my garden, 1 per cup of fruit. Delicious as a condiment to grilled or roasted chicken or pork.5 stars

  13. Cathy says

    I don’t often use hot peppers and therefore don’t really know the differences. But decided to grow Jalapenos for the first time this summer. Can I substitute jalapenos for the habaneros.
    Thank you

  14. Kimberly Sullivan says

    My sister in law and I made your delicious jam recipe a couple of weeks ago. I am so sad because today I went to open the first jar and eat it and it is as hard as a Jolly Rancher 😂😂. What did we do wrong and is there any way to save it?

    Thank you!!

    • Mary Younkin says

      oh man! It sounds like there was too much pectin. Is there any chance you added extra lemon? or the pectin measurement was off a bit? I’ve had that happen with another recipe before and I wound up just warming the jam to loosen it before using it. (It’s kind of inconvenient, but it saved the jam.)

    • Kimberly Sullivan says

      So glad to know it can be saved!! It’s such a delicious recipe! I didn’t see that it called for pectin (we are new to canning so maybe that’s a given step we missed) It could have been too much lemon juice!

      Thank you for your reply!

    • Mary Younkin says

      Whoops! There is no pectin required in this recipe. The extended cook time and the lemon juice replace it. My guess is too much lemon juice or overcooking. Next time you’ll know to watch for doneness a little earlier. You should still be able to reheat it a bit at a time in the microwave (you can even stir in a tiny bit of water as needed when it’s warm). Enjoy the jam!