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Spicy Peach Habanero Jam

A vibrant, ultra-glossy preserve that balances the floral sweetness of ripe peaches with the fiery kick of habanero peppers.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 half-pint jars
Course: Condiment, Snack
Cuisine: American, Autumn
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Fruit Base
  • 4 cups fresh peaches peeled and chopped
  • 3 habanero peppers minced
  • 0.25 cup lemon juice fresh
  • 0.5 cup apple cider vinegar
  • 1.75 oz fruit pectin one box
  • 0.5 tsp butter to reduce foam
Sweetener
  • 5 cups granulated sugar do not reduce
  • 0.5 tsp red chili flakes optional for texture

Equipment

  • Large heavy-bottomed pot
  • Canning jars and lids
  • Jar lifter
  • Potato masher or knife

Method
 

  1. Prepare peaches by peeling, pitting, and finely chopping. Mince habaneros finely (wear gloves).
  2. In a large pot, combine peaches, peppers, lemon juice, vinegar, butter, and pectin.
  3. Bring mixture to a full rolling boil over high heat, stirring constantly.
  4. Stir in sugar quickly. Return to a full rolling boil and boil hard for 1 minute.
  5. Remove from heat and skim off any foam. Stir in chili flakes.
  6. Ladle hot jam into sterilized jars leaving 1/4 inch headspace.
  7. Process in a boiling water canner for 10 minutes for long term storage.
  8. Cool completely on a towel-lined counter for 24 hours before checking seals.

Notes

Always wear gloves when handling habaneros to avoid skin or eye irritation.