Habanero Peach Jam ~ This epic hot pepper jam isn’t for your morning toast, it’s for the cocktail hour — with some fluffy cream cheese and a crisp cracker, it’s positively addictive. (And that’s not just me saying that, it’s a well documented phenomenon.)
As far as I’m concerned, the world falls into two camps, those who love Habanero Peach Jam, and those who are still living in the dark ages. If you’ve never had the pleasure then you’re in for an experience.
The beauty of these small batch European style jams that Elisa introduced me to is that they encourage spontaneity. They are so quick and easy you can whip up a small batch any time you get the urge. I had a bag of about 8 peaches from the farmer’s market, and that yielded four 1/2 pint jars. I’m completely hooked.
In fact Habanero Peach is the perfect jam to make when you only have a few peaches; it’s so powerfully flavored that a little goes a long way. One small jar will transform a plate of cheese and crackers into a party. You will definitely make converts of any of your friends who haven’t tried it before. By the way, this jam makes a great host/hostess gift, too.
I must have grabbed two different varieties of peaches by mistake because when I peeled and sliced them they were different colors…pretty!
Be sure to wash well after cutting the habanero, in fact you probably have to wash more than once. I make the mistake every time. But don’t worry too much about the heat; once it’s cooked into the jam its bark is worse than its bite. The sweetness of the sugar and the peaches counteracts it a bit.
Notes:
- I considered adding a bit of cider vinegar to this batch, but didn’t. I would like to try that next time to see how it affects the flavor. This jam is perfectly sweet/hot, but I would like to try a touch of vinegar to give it a tangy edge as well. I would use cider vinegar, and maybe start with just a few tablespoons, especially with such a small amount of peaches.
Addictive, I tell you. Don’t run out of cream cheese or crackers or you’ll be sorry…
As promised, I’m also bringing you Elisa’s recipe for Vanilla Peach Jam, this is just the way she sent it along to me. It requires special jam making sugar, which contains added pectin. This is common in Europe but not here in the states. I couldn’t find it anywhere either online or in stores. I’m assuming that this jam could also be made with equal parts peaches and regular sugar. The combination of peach and vanilla sounds heavenly for scones or biscuits.
Elisa’s Vanilla Peach Jam
Peel the peaches and cute them in quarters. Put them in a big pan, with half their weight in special, high pectin content, sugar. Mix and mash the fruit a bit. Let the mixture stand for a few hours. In the meantime, prepare clean glass jars to be filled. When you start heating the mixture, add vanilla beans that you have previously sliced open along their lengths (roughly 2 beans for 1kg fruit). Boil until you are satisfied, doing the cold plate test regularly. Pour the hot liquid in the jars. Cut the vanilla sticks in halves, and put one half in each jar. Close the jars and turn them upside down.
Note: This is the way they make shelf stable jam in Europe, but here in the States this is not considered to be a safe practice. I recommend storing your jam in the refrigerator and using within a month.
Reader Rave ~
“I will be making this again for my third time.. just has such wonderful flavor! We use the jam as a glaze for grilled salmon. Thin it down with balsamic vinegar and then glaze the fillet and broil. It’s really tasty! Will be making the nectarine habanero jam next :).” ~ Jill
Habanero Peach Jam
Ingredients
- 4 1/2 pint jars
- 1 lb 5 oz peeled and pitted peaches
- 2 habanero peppers seeds and all, finely minced
- 1 lb 5 oz sugar
- juice of 1 lemon
Instructions
- Put your jars through the hot cycle of the dishwasher to clean. You can reuse the glass jars, but always purchase new lids for each new batch of jam. This is to ensure that they seal properly. (They sell extra lids right next to the jars in the grocery store.)
- Peel and slice your peaches over a bowl, to catch the juices.
- Weigh the peaches and then weigh out the same amount of sugar.
- Put the peaches, sugar, habanero peppers and lemon juice in a large heavy bottomed pot. Stir to combine everything and mash the peaches a bit with a large wooden spoon or potato masher.
- Let sit for an hour.
- Bring the mixture to a boil, and boil for approximately 20-30 minutes, stirring frequently. It will foam up for most of the time, and eventually, when the jam is nearly ready, the foam will die down.
- Check to see if the jam is ready by dropping a small amount on a very cold plate. When it is ready it will jel as it cools on the plate.
- When you are satisfied with the jelling, ladle the hot jam into clean jars, filling almost to the top. Put the lids on, but don't screw them too tightly, and immediately set the jars upside down.
- Let the jars cool, and then turn them right side up and refrigerate.
95 Comments
James Clover
September 7, 2020 at 5:51 amMaking second batch today. Fantastic! Freezes great.
Marcia
August 17, 2020 at 8:57 amCan you cut the amount of sugar in half? Would it still work?
Sue
August 17, 2020 at 9:18 amYes, you can.
Caleigh
July 3, 2020 at 4:44 pmI love this recipe! I just made this jam for the second time and I added some red bell pepper for a little extra flavor and color. It turned out great!
Elizabeth
June 4, 2020 at 5:38 amHey there! We let our hot jars sit overnight. Think that’s still OK? (11pm-7am) Hoping we didn’t ruin them. thanks!!!
Sue
June 4, 2020 at 6:56 amThat shouldn’t be a problem, just pop them in the refrigerator.
Kym
January 4, 2020 at 10:51 pmThanks , I did a batch of the Habenero and Peach jam with all my own home grown produce, it was an absolute winner with everyone, I’m also going to try an apricot version, is it necessary to remove the skin? Thanks
Sue
January 5, 2020 at 7:03 amThanks Kym, you can try it with the skin, just wash it well. It won’t hurt anything, you’ll probably get a darker color, and a little more texture.
Charleen Stoute
September 6, 2019 at 7:54 pmI would like to make these for Christmas presents do you think i could use frozen peaches?
Sue
September 6, 2019 at 8:45 pmYes, that would be fine.
Mary Jo Floyd
August 10, 2020 at 3:15 pmDo they have to be refrigerated
Sue
August 11, 2020 at 5:58 amYes, any jam that isn’t water bath canned will need to be kept in the fridge.
Amanda
September 3, 2020 at 7:07 pmI just made with frozen peaches and its so good I could cry!! I did thaw them first. Worked like a charm.
Sue
September 4, 2020 at 6:46 amHaha, I know just what you mean! Glad you loved it Amanda.
Brandy Parish
August 30, 2019 at 8:26 pmCan you water bath can, instead of using the refridgerator?
Tammy
August 19, 2019 at 3:56 pmIt is not safe to invert jars. Jam should be water bath canned or simply refrigerate. This recipe is not shelf stable.
Sue
August 19, 2019 at 4:54 pmThey’ve been making jam this way for generations in Europe, but you’re right that here in the US it’s not considered advisable.
Donna
August 1, 2019 at 7:44 pmI will! Thank you so much for such a super quick response!
Donna
August 1, 2019 at 7:36 pmI’m getting ready to make this but I’m nervous about not throwing the pectin in
Can I just use pectin anyway? I do intend to water bath them as well so they last longer
As I did with my strawberry and apricot. I will post my results but was wondering what you thought about me using pectin?
Sue
August 1, 2019 at 7:40 pmYou can use it if you like, there’s no harm in adding it Donna. Keep us posted on your results!
Tammy Winnell
September 30, 2019 at 1:18 pmI made this jelly this afternoon. It is so tasty! I have to tell you I didn’t measure correctly but I cut up 2 1/2 big peaches….used about 5 hot banana peppers and a reeper pepper. I left seeds in. I used 6 cups of sugar and 1/4 box of pectin and I added 1/2 cup of vinegar! The flavor is amazing and I’m sorry I changed the recipe some but thankful you posted it! I used a candy thermometer and cooked it to 221 degrees. It’s not real set up but kinda like a sauce. The taste is like cinnamon candy. The burn is subtle and just lingers on your toungue as if eating a cinnamon sucker! I was afraid to not use any pectin.
sara murphy
July 25, 2019 at 4:41 pmThis looks AMAZING and since my Rotary Club has a Peach Sale Fundraiser, I’ve been rolling in peaches from Colorado’s Western Slope in August for years and years. So, how can I adapt this to sealing the jars for non refrigerator storage, please?
Sue
July 25, 2019 at 5:22 pmThis recipe wasn’t formulated for canning, but if you choose to can, you would ladle into sterile jars and allow ¼ inch head space. Cap and seal to finger tight. Process for 15 minutes in a water bath canner. Adjust for altitude, if necessary.
MGowan
July 11, 2019 at 3:18 amThank you for the recipe. When you say heavy bottom pot do you mean cast iron? What’s the best type of pot to use?
Sue
July 11, 2019 at 6:25 amI like to make jam in any kind of pot that has a thick bottom so the jam doesn’t scorch as it cooks. Aluminum or enameled cast iron is what I usually use. If the pan is very flimsy or lightweight it won’t be as good.
Amanda
October 1, 2018 at 7:16 pmI must have had the heat up too high when boiling and scorched the bottom of the pan. The jam turned out a little dark…but still absolutely delicious!
Sue
October 1, 2018 at 7:44 pmEspecially at the end you’ve got to watch jams like a hawk, sorry about that, but glad you salvaged it!
Jody
September 19, 2018 at 8:26 pmWhy turn the hard upside down?
Sue
February 16, 2019 at 3:39 pmTurning the jars upside down when hot just helps seal the jars. The Europeans can their jam this way, but I still store them in the refrigerator and eat within a month.
Creighton Baird
September 18, 2018 at 7:52 pmThis recipe doesn’t call for any pectin? It doesn’t end up too liquidy?
Sue
February 16, 2019 at 3:38 pmWith this type of jam you will cook it down until it gets thick, so no pectin is added.
Wendy
September 6, 2018 at 4:30 amI don’t have kitchen scale. How do I measure peaches and sugar correctly?
chrissy
September 1, 2019 at 9:51 pmyou can measure the ingredients using cups. 1 pound is equal to 2 cups your liquid measuring cups will have the metric system labeled for you just use that as your guide.
Jill
August 18, 2018 at 3:45 pmI will be making this again for my third time.. just has such wonderful flavor! We use the jam as a glaze for grilled salmon. Thin it down with balsamic vinegar and then glaze the fillet and broil. It’s really tasty! Will be making the nectarine habanaro jam next 🙂
Sue
August 18, 2018 at 3:56 pmI haven’t tried it as a glaze for salmon Jill, but the minute you mentioned it I got a craving to taste it…gotta get to that this week 🙂
Yolanda
August 16, 2018 at 10:28 amWhy turn jar upside down and also what is the shelf life after jam is made? One of your responses says this is a quick refrigerator jam, so if it is sealed and water bathed it does not keep it from spoiling?
Shane
August 7, 2018 at 7:18 pmHi, a friend just gave me a bag of peaches and I thought I would make good use of them and the habaneros growing in my garden with your recipe. After looking at a number of other recipes, I was struck with the question, why doesn’t your recipe call for pectin? Thanks for posting your recipe, I can’t wait to give it a try.
Sue
August 7, 2018 at 9:06 pmA lot of my jam recipes are just cooked down until they’re thick, it does away with the pectin issue. Jam is really pretty straightforward when you do it this way, and remember that it will thicken even further while it chills.
Anita
April 19, 2018 at 8:15 pmTurn it up a notch–sprinkle liberally with toasted sesame seeds. I think you’ll love it. Alternatively, spread on a heavily seeded sesame cracker.
Sue
April 19, 2018 at 8:18 pmI never thought of that Anita, thanks!
Todd Nixon
December 19, 2017 at 6:44 pmI couldn’t get peaches. And I didn’t think of using canned ones. So I’m substituting peaches with mangos and cherries. I also added 1 more habenero. It’s steeping currently.
Sue
December 19, 2017 at 7:56 pmInteresting, let us know how it goes!
Deidre Flores
October 28, 2017 at 8:49 pmUsed this recipe today. Turned out awesome!! Ended up using canned peaches in 100% juice because it’s not peaches season and there were none to be found. But I can’t say anything bad about it. Thank you for sharing it. I will be making it again.
Sue
October 29, 2017 at 6:27 amI actually had no idea that canned peaches would work, thanks so much Deirdre. I guess frozen would work, too, and it’s a great solution for off season jamming 🙂
Stella
August 10, 2017 at 4:14 amI love this jam! My question is how long does it keep and must it stay in the fridge?
Sue
August 10, 2017 at 7:39 amThis recipe is a quick refrigerator jam Stella, so it needs to be kept chilled, or you can freeze it for up to a year.
Larry Kanekoa
July 30, 2017 at 3:34 pmI don’t have a dish washer to hot wash the jars and lids, what else can I do?
Sue
July 30, 2017 at 3:43 pmYou can sterilize them in boiling water, Larry.
Larry Kanekoa
July 31, 2017 at 3:15 pmThank you, Sue. Much appreciated.
Adriana Gutiérrez
May 21, 2017 at 3:53 pmIf you can get local fresh perfect nectarines, Habanero Nectarine Jam is exceptional too!
Sue
May 21, 2017 at 4:39 pmOh my gosh yes!!! I think I prefer nectarines to peaches, actually, I think they have better flavor. I have a recipe for HABANERO NECTARINE JAM ~ http://theviewfromgreatisland.com/habanero-nectarine-jam/
mark matthews
January 17, 2017 at 8:45 amDo I to use pint jars for this,or can I use one large jar ?
Sue
January 17, 2017 at 9:00 amYou can use any type of jar, Mark.
Tricia
September 11, 2016 at 8:48 pmI made it as directed with two habanero a seeds and all and it is so hot I had to drink milk to stop my tongue from burning, hubby too and he loves hot stuff, you should warn others this might happen if you use the seeds.
Stacie
September 5, 2016 at 12:12 pmHi I want to make peach habanero jam. This recipe requires no pectin? So does this make it a freezer jam or am I still canning without pectin? I’m pretty new to this so I’d rather ask first thanks!
Kim
August 25, 2016 at 8:19 amHow long would you estimate these will last in the refrigerator? I doubled the recipe and am trying to decide if I should go through the whole canning bath process or if they’ll keep in the fridge until Christmas.
Sue
August 25, 2016 at 9:34 amIt wouldn’t last till Christmas, Kim, but you could freeze the jars, and then thaw when you’re ready to give.
Sue
August 25, 2016 at 9:35 amJust be sure to leave a little extra space in the jars for expansion.
Shannon
August 14, 2016 at 10:35 amWould a sugar substitute work with this? I am diabetic & bake with Splenda- measurement is usually 1c=1c. This is wt, not cups, how should I convert this?
Carol
June 30, 2016 at 10:57 amI am done with my jam, it is so good that I have my husband and two boys in the kitchen each of them has a spoon, they are eating the jam, instill warm but they are eating the jam with French Baguette and goat cheese! It taste really good, and this is the first time my family taste the habanero chilies and I haven’t heard a complaint yet. I’m very happy to made my first jam. Thank you very much.
Sue
June 30, 2016 at 12:55 pmI’m thrilled that the jam went over so well with everybody at your house Carol, and thanks so much for taking the time to come back and let me know — now that you’ve made your first jam you’re going to have to move on to some new recipes…I’ve got lots of spicy jams on the blog 😉
Holly
June 17, 2016 at 5:09 amIn the vanilla peach jam recipe, what is ‘special, high pectin content, sugar?’ Thanks.
Sue
June 17, 2016 at 6:46 amHi Holly — I mentioned in the intro to the recipe that this is a special jam making sugar available in Europe. It’s such a convenient idea it’s a shame they don’t have it here. You can adjust her recipe using regular pectin or you could use this Simple Strawberry Jam and substitute peaches: http://theviewfromgreatisland.com/simple-strawberry-jam-european-style/
Holly
June 17, 2016 at 3:42 pmSo sorry I asked a question you already answered. I didn’t read the intro. I was scanning the web for recipes to use my habaneros and went right to the recipes. Thanks!
Sue
June 17, 2016 at 3:48 pmNo problem Holly, I speed scan recipes too 🙂
Stephanie
April 9, 2016 at 8:11 amI’m new to canning/anything with mason jars lol. When you say wash the jars in the dishwasher, does that include the lids? Thanks
Sue
April 9, 2016 at 8:14 amYes, you can put the lids in too Stephanie.
Karen Oakey
July 25, 2015 at 2:42 pmI just made this and we love it, I was wondering though if I could put it in cold water bath to seal the jars so i would not have to be put in the fridge and we could enjoy it all winter?
Sue
July 25, 2015 at 3:01 pmI’m not sure, Karen, but I’ll refer you to this site which has instructions for canning stone fruit: http://sweetpreservation.com/preservation-101
Karen Oakey
July 25, 2015 at 3:08 pmThank you Sue I think I will try, I make all my own jam and always do the water bath sealing method. It will make great gift for friends at Christmas!
Kellie
August 1, 2015 at 2:04 pmKaren Oakley – if this works, it would be much appreciated if you could post your results…. Thanks in advance!
Carol
June 23, 2015 at 7:02 pmWould you tell me what size jars you used? The recipe states 1/2 pint jars but yours look like 4 oz jars.
Becky
September 23, 2014 at 3:01 pmGreat recipe!! I made a few changes and only used one pepper with seeds and one without, added 2 tblspns apple cider vinegar, and I halfed the sugar amount- mainly because I can’t stand super sweet stuff & it about killed me when I saw that much sugar measured out.. It tastes great & set up nicely without any extra pectin (but I did use half & half ripe & unripe peaches to get more natural pectin in there). Thanks!!!!
Sue
September 24, 2014 at 6:51 amSounds fantastic, and great to know that you can use less sugar!
cristina
August 25, 2014 at 2:48 pmOh my…this sounds so good! Habanero peach jam!! Looking forward to making this – thanks for sharing it. 🙂
sallymb
June 22, 2014 at 8:51 pmI just tried some amazing mango habanero jam from the farmers market. This sounds great!
Dianna
September 12, 2013 at 2:59 pmI’m definitely going to try this one since I’m going to the farmers’ market this weekend. I bet it would be delicious with coconut shrimp! I’ve seen a recipe that used a pineapple habanero dip so it makes sense that this recipe would be a good one to use as well. Do you think pineapples or plums could be substituted for the peaches?
Sue
September 13, 2013 at 6:27 amPlums could, for sure, but I’m not familiar with jelling pineapple, I think that’s a little different. I would try plums if you don’t want to use peaches…good luck!
Carlene's World
August 4, 2012 at 6:12 pmI just made this with 4 enormous white nectarines and 2 habaneros..4 cups sugar and juice of 1 small lemon. It is dee-licious! Perfect when topping the cream cheese & cracker. This would make a great dipping sauce for wings or grilled shrimp and I can see it happening on my next Carolina style pork BBQ sandwich…great recipe..thanks!
Rachael Abel
May 29, 2012 at 3:56 amLove your site! Also totally into this recipe… spicy is awesome!!
Averie @ Averie Cooks
May 28, 2012 at 12:56 amI love this post! I canned hot pepper jelly for the first time about 4-5 months ago. Then, a reader brought a stovetop/no true canning required method (like what you did here) method to my attention and I’ve been in hot, spicy, sweet, tangy heaven. I use ACV, sugar, and various kinds of peppers…I bet your peach jam would be so good with ACV.
I like the inverting step at the end. Smart. And equal amts sugar & fruit. Makes it easy that way!
L o v e l y t h i n g s
May 26, 2012 at 1:14 amWell…it’s official. I’m living in the dark ages. But i don’t want to be…can I come over for a jar? Looks so good and your photos are gorgeous as always! When does your book come out?
xo
annie
grace
May 25, 2012 at 7:49 pmi love sweet and spicy jams! jalapeno pepper jelly is my current favorite, but i haven’t tasted anything like this!
The Slow Roasted Italian
May 25, 2012 at 2:24 pmSue, this sounds delightful! I am hoping for a case of fabulous Utah peaches to magically appear again this year and I am bookmarking this one. I have a habanero plant in the garden, this would be amazing!!! I think Chad would even enjoy it.
Magnolia Verandah
May 24, 2012 at 7:03 amOh yes this is definitely on my to do list. We are addicted to Chillies (we grow miles of them) so this is a perfect alternative to my usual chilli Jam/Sauce.
Lea Ann
May 24, 2012 at 11:46 amI don’t want to be living in the dark ages! As soon as we get fresh Colorado peaches, I’ll be making this one.
ming
May 23, 2012 at 11:42 pmThis takes me back to 1966 – when it was all the rage in DC to pour red and green pepper jelly over a block of cream cheese and serve with crackers! I loved it then – love this recipe. I’m going to try it and also pull out my old pepper jelly recipe.
Valerie
May 24, 2012 at 4:38 amI’m still in the dark ages, but after reading about and looking, longingly, at this Habanero Peach jam, I’ll need to rectify that immediately. This looks amazing!!
Katie
May 24, 2012 at 1:15 amI definitely have never had the pleasure of tasting habanero-peach jam. It looks so beautiful though. Those peaches and peppers look so fresh!
Amy
May 24, 2012 at 1:02 amYikes, still in the dark ages! I just recently learned the wonders of hot pepper jelly so I suppose I have big strides to make. I very much trust you on this though, and I’m bookmarking this to make when I have some peaches to use up this summer. I have been loving the posts about jamming, especially the european tips!
sweetcarolinescooking.com
May 23, 2012 at 9:02 pmOh, you’re so right Sue. This jam would go wonderfully with the quesadillas I just posted. YUM!!!
A Trifle Rushed
May 23, 2012 at 4:32 pmThis is one for France, where I can buy gorgeous fresh peaches. I made a lovely Apricot/lavender jam last summer which is just super with yoghurt and creme fraiche I love adding the unexpected to jams and preserves.
Tricia @ saving room for dessert
May 23, 2012 at 4:10 pmOh my goodness – this sounds terrific! I love hot pepper jelly so I know we could get into this. Can you image how good this would be on a ham and cheese panini? Feel free to let us know how that turns out. A little arugula, a melty creamy cheese, can you tell it’s lunch time?
Linda A. Thompson Ditch
May 23, 2012 at 2:54 pmWhat a great idea! I’ve heard of raspberry-jalapeno jam before, but I think I’d like this one better. I can’t wait to try this European method. Thanks for passing it along.
Sue/the view from great island
May 23, 2012 at 3:25 pmRaspberry jalapeno sounds great, I’ll have to try that. I am definitely planning more hot pepper/fruit combinations, so that goes on the list.