Habanero nectarine jam will liven up your morning toast and be the star of your next cheese plate. This fiery but sweet hot pepper jam is irresistible!
Nectarines…a food doesn’t get a name like that for nothing. The flavor of nectarines is nothing short of transcendent. It conjures up the food of the gods, the raw material for honey, the sweetest, most delectable taste imaginable. And so when nectarines come into season I’m quick to act with a few great recipes at the ready…like this amazing habanero nectarine jam!
Did you know that nectarines and peaches are technically the same fruit? The thinner, non-fuzzy skin and brighter flavor of nectarines is the result of a happy mutation. I think I prefer them to peaches because the flavor seems tarter and more vivid, and the flesh is a little firmer. In any event they work beautifully in this spicy jam.
I could have made a straightforward breakfast spread out of my windfall of nectarines, but I couldn’t resist setting them on fire with a couple of habanero peppers.
what you’ll need for habanero nectarine jam
- 6-7Â ripe nectarines
- 2Â habanero peppers
- sugar
- 1.75 ounces low or no sugar powdered pectin
what are habaneros?
Tiny orange habanero peppers are small, but one of the hotter peppers out there, and they give this jam a real punch. Technically speaking habanero peppers are extremely hot, registering between 100,000 to 350,000 Scoville Heat Units, significantly spicier than jalapeños, which range from 2,500 to 8,000 SHU.
This habanero nectarine jam is one of the more exciting taste experiences you’re likely to have, with the intensity amped up both on the sweet end and the spicy end. Your taste buds get a real workout!
the habanero nectarine jam details…
I don’t peel the nectarines for this jam because so much of the flavor resides in the peel, and it lends a nice color as well.
About 6-8 nectarines will make around 2 1/2 pints of jam.
This recipe is for a refrigerator, or freezer, jam, meaning it’s not meant to be water bath canned. You can keep it in the fridge and eat it within a few weeks, or freeze it for up to a year. I’m a fan of this method because I think it allows for a fresher taste and texture. It also allows you to use much less sugar than is required for canning. You have greater freedom with refrigerator/freezer recipes because you aren’t bound by rigid sugar/acid ratios necessary for safe canning.
I ladle the hot habanero nectarine jam into small jars because a little goes a long way here, and they’re the perfect size for putting out with a cheese tray. I kept one jar in the fridge for immediate use (within 3 weeks) and I stashed the rest in the freezer, where they’ll keep for a year. I always make sure to save a jar or two for holiday get-togethers.
I adore Weck jars
You’ve probably seen them, they’re all over my site and I use them for jams, condiments, pickles, storage…they’re pretty and super useful. You can find them on Amazon.
How I use habanero nectarine jam
We love hot pepper jam with cheese and crackers — once you get your first bite, it’s hard to stop, the stuff is seriously and famously irresistible!
I use it to glaze meats and fish, think ham, chicken, pork chops, even salmon!
Spread on sandwiches, even grilled cheese for a spicy kick.
Use it in a dip for spring rolls or dumplings.
Don’t rule out spreading it on your toast ~ YOLO! I think it would be delish with smoked salmon and cream cheese on a bagel.
More hot pepper jams and jellies
Habanero Nectarine Freezer Jam
Ingredients
- 6-7 ripe nectarines, chopped but not peeled (about 4 1/2 cups chopped)
- 2 habanero peppers, de-stemmed and rough chopped, seeds and all
- 1 cup sugar
- 1.75 ounces Sure Jell low or no sugar powdered pectin, in the pink box. Buy it here.
Instructions
- Put all the chopped nectarines and the chopped habanero peppers in a heavy pot or large saucepan. Add the sugar and 1/3 cup water. Stir to combine and heat on medium high heat until the mixture boils. Turn down the heat a bit and boil gently for about 10 minutes, stirring often, until the fruit has softened.
- Use an immersion blender to partially puree the mixture. Be careful, as it is super hot. I like to leave the jam with a few chunks still left in it for a nice texture. Note: Use caution when blending hot liquids to prevent splatters and burns. Allow food to cool slightly before blending, ensure the container is deep enough, and start on a low speed
- Put the jam back over medium heat and add the pectin. Stir well and bring back to a boil. Boil one minute longer.
- Fill clean jars with the hot jam. If you are going to freeze the jam, leave 1/2 inch free at the top to allow for expansion as it freezes.
- Cover and let the jams sit until they are at room temperature. Store in the refrigerator for up to 3 weeks or in the freezer for up to a year.
Can you use frozen fruit?I don’t have nectarines but I froze peaches this summer.
Also I have used these spicy jams over pork fried rice and we eat it for dinner.
Yes, absolutely, frozen fruit will work well. I love the idea of using this with rice!
Can this recipe be processed in a water bath? I have no fridge or freezer space.
It’s not formulated for canning, Kayla, because that requires very specific levels of acidity, etc. Freezing is your best option for preserving longer than a few weeks.
Will this recipe work without the peppers?
Yes, you can leave them out.
We love the habanero peach jam on grilled chicken breast and pork chops and pork steak.Our favorite
That sounds incredible!