Habanero Nectarine Jam

habanero nectarine jam cooling

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 addictive!

A fiery jam that is insanely good with cheese and crackers, but watch out --- it's addictive!

a sweet and spicy jam that's incredible with cheese and crackers

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. Nectarines don’t disappoint.


The Washington State Fruit Commission sent me a shipment of gorgeous nectarines last week, and I’m returning the favor by sharing a delicious, and a little unexpected, way to keep the nectarine party going all year long. Their site, Sweet Preservation, is dedicated to the art of  preserving fresh fruit, and it’s full of recipes, tips, and even downloadable labels. 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.

Spicy low sugar habanero nectarine 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. Tiny orange habaneros are small, but one of the hotter peppers out there, and they give this jam a real punch. 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! We love hot pepper jam with cheese and crackers — once you get your first bite, it’s hard to stop, the stuff is seriously addictive!

chopped nectarines

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.

fiery sweet/hot nectarine habanero jam

I ladle the hot 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.

habanero nectarine jam cooling

Check out Sweet Preservation for lots more recipes and ideas for how to can all your favorite summer fruit. With just a little planning you can have all sorts of great holiday gifts waiting in your pantry (or freezer!)

a frosty jar of nectarine habanero jam

Notes ~

  • Use caution when handling habaneros, they are very hot and the oil will burn sensitive areas of your body. Wash thoroughly after chopping them!
  • Feel free to boil the jam longer if yours seems very thin.
habanero nectarine jam cooling
3.04 from 26 votes

Habanero Nectarine Freezer Jam

Habanero nectarine jam will liven up your morning toast and be the star of your cheese plate. This fiery but sweet jam is addictive!
Course Jam
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Author Sue Moran


  • 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 box powdered low or no sugar pectin 1.75 ounce


  • 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.
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


Don’t forget to pin this Habanero Nectarine Jam!

Habanero nectarine jam pin


a few more easy canning projects…

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  • Reply
    [email protected]+Riffs
    August 5, 2015 at 9:08 am

    “Nectarines…a food doesn’t get a name like that for nothing.” Great line! And wow, what a great recipe! Love the heat you’ve put into this. Really good stuff — thanks.

  • Reply
    Toni | BoulderLocavore
    August 5, 2015 at 4:58 am

    What a delicious flavor combination Sue! The jam is beautiful and I love the idea of not having to water can it. So many ways I can think to use it!

  • Reply
    [email protected]'s+Recipes
    August 5, 2015 at 3:44 am

    We don’t eat jam or marmalade very often, but when we do, it has to be HOMEMADE. This looks amazingly delicious.

  • Reply
    Maria | Pink Patisserie
    August 4, 2015 at 7:16 pm

    I love spicy sweet jams on top of my fish and can never get enough of it! This recipe looks like perfection..

  • Reply
    Laura (Tutti Dolci)
    August 4, 2015 at 6:18 pm

    Love that kick of heat from the habanero!

  • Reply
    August 4, 2015 at 12:15 pm

    This sounds great. Living in the Caribbean, scotch bonnets are popular, and we even grew them when we were in FL. My mother in law has a family recipe for Mango Chutney and we put scotch bonnets it and it is very, very tasty. I will have to try this if we get some decent nectarines soon. We love spicy here also.

    • Reply
      August 4, 2015 at 4:24 pm

      I love a nice hot chutney!

  • Reply
    August 4, 2015 at 11:52 am

    This jam sounds so good! I have to admit that I almost never cook with nectarines — they just get eaten way too fast. But I may have to exercise my willpower so I can have some of this jam!

  • Reply
    August 4, 2015 at 10:13 am

    I can see this over cream cheese at a football party, it it lasts that long.Or as a coating over meatballs, good grief better make a double batch.

    • Reply
      August 4, 2015 at 5:34 pm

      haha, I’m not so sure about the ice cream, but I’m totally with you on the meatballs!

  • Reply
    Tricia @ Saving room for dessert
    August 4, 2015 at 8:06 am

    This is a beautiful jam Sue. Love the heat from the habanero peppers. Sharing and Pinning!

    • Reply
      August 4, 2015 at 8:12 am

      Thanks Tricia – we love our hot pepper jams and jellies in this house!

  • Reply
    Chris Scheuer
    August 4, 2015 at 8:04 am

    So very pretty and delicious sounding Sue. I can see why it could be seriously addicting!

    • Reply
      August 4, 2015 at 8:13 am

      Thanks Chris, I know you love things hot and spicy too 🙂

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