This post may contain affiliate links. Please read our disclosure policy.
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.
Ingredients
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
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!
Pineapple is awesome with habanero.
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?
Yes, it will process the same way in a water batch, Cleve. The altitutde shouldn’t affect it, as far as I know.
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.
For future reference, the jam will thicken as it cools. It’s a bummer it didn’t work out for you.
This is do good! I may add a couple more habaneros next time as we love heat.
Sweet heat is so good!
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?
Sara – You sure can. The instructions for water bath canning it are included with the recipe.
Didn’t jell for me. I cooked it for 30 mins. Still nothing. Very runny. Tastes good though.
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.
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!
Thank you! I agree anytime I can just wash and don’t have to peel peaches, I’m all in!
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?
Yes, it does help set the jam, along with the longer cooking time.
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.
I’m so glad you like it, Carol!
I made it with pectin mimicking the Cherry Habenero and I love love Love it!
That is awesome. Thanks Toni!
I followed the directions to a T–never thickened enough. Cooked it for 90 minutes and gave up. Very disappointed.
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.
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.
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.
I measured everything out, but I did peel the peaches. Maybe that was it. I will try again.
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?
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!
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?
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!
So did you use the sure jell? Getting ready to make it and unsure if I should add it. Thanks
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!!
You are welcome, Bridget! I’m glad to hear the jam turned out as you’d hoped it would. Enjoy, and happy cooking.
Ca I have the nutrition information pls
I’ve added the nutritional info, Asha. There are approximately 40 calories per tablespoon.
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!
I’m glad everyone’s been enjoying the jam, Teresa, and that you’ve managed to perfect the recipe to fit your needs. Happy cooking!
This jam is wonderful! Make it every year to give as gifts, and then some for our stash. I have also made nectarine habanero and is my favorite, but only bc I favor necs over peaches. Using last year’s peaches up and thinking frozen would work just as well. Just need to turn the heat off once temp hits 220°. Also, I leave skins on for added texture and flavor. Thanks for all your yummy recipes! Love them 🙂
This is one of our favorites too! I’m glad you’re enjoying the jam.
Why no sure jell?
It isn’t necessary with this method.
It sounds delicious, and can’t wait to make this this coming summer! But just wanted to check if the peaches needed to be peeled.
I do not peel the peaches, Tess.
Can you use frozen peaches?
Yes, that will work. I typically thaw them first and then roughly chop them to make sure the amounts are about the same.