Habanero Nectarine Freezer Jam
Habanero nectarine jam is a deliciously unique sweet and spicy hot pepper jam for cream cheese and crackers, sandwiches & more!
Servings: 2.5 pints
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.
Nutrition
Serving: 2 Tbsp · Calories: 32 kcal · Carbohydrates: 8 g · Protein: 0.2 g · Fat: 0.1 g · Saturated Fat: 0.001 g · Polyunsaturated Fat: 0.002 g · Sodium: 5 mg · Potassium: 30 mg · Fiber: 0.4 g · Sugar: 7 g · Vitamin A: 76 IU · Vitamin C: 1 mg · Calcium: 1 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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