Peach and habanero pepper jam
A sweet and fiery jam that pairs beautifully with cheeses and cured meats. This jam made with peaches, habanero chili peppers, the perfect amount of sugar, some lemon juice and pectin will delight everyone who tries it. Make this recipe and enjoy the flavour of peaches all year long!
Bring on the heat!! I love to combine sweet and spicy, fresh and fiery, and this jam does all of that. For the past several years I have been planting habanero chili peppers in the garden along with my usual jalapenos. So many habaneros meant I had to get creative, and so I decided to make a jam which combines the summer fresh taste of peaches, with the fiery heat of habaneros. And it’s delicious!
I got into canning long before Mia Kouppa, and have always enjoyed putting new spins on classic flavour combinations. Once you get the hang of canning, the possibilities are endless. Canning is a wonderful way to preserve the bounty of summer, and also a great way to let your creativity soar.
Why this recipe works
Clear canning instructions
This recipe is full of detail, to make sure that even first time canners are able to make this jam and preserve it safely.
The jam is amazing
Truly, the flavour, colour and texture of this jam is spot on!
Really versatile
We often think of jam as something to spread on toast, but it can be so much more than that! I love to serve this jam with cheese, cured meat and fancy crackers. It does go well on toast too however!
Key ingredients
Peaches I use the best peaches I can find. If they are good enough to eat, they are used in this jam! I look for peaches that have no bruises and which are perfectly ripe.
Habanero chili peppers I grow these peppers in my garden but you can also find them in any well stocked grocery store. They are very hot!
Fruit pectin This is what will allow your jam to thicken. You can find it easily anywhere you find canning products.
Lemon juice You need the lemon juice to help balance out the pH of your jam. Don’t skip it, and use fresh lemon juice because it is so much better!
Sugar I use plain white granulated sugar in this recipe. It sweetens the jam, and helps with the consistency as well.
How to make
Preparation
The first step it so make sure that you have sterilized canning jars. Make sure that your jars are intact and wash them with warm soapy water. Then, fill your large canning pot with water and add your jars (without lids). Be sure that they are submerged in the water. Bring to a boil, cover, and then reduce heat to medium. Leave jars in there until you are ready to fill them.
Instructions
Step 1
Wash peaches and cut them in half to remove pits. Once the pits are removed, if the area around where the pit was is especially dark, cut it away with a sharp knife. Cut your peaches into chunks.
Step 2
Wash habanero peppers and then, wearing your disposable or dish washing gloves, cut off the stem. Cut the pepper in half and discards the seeds and inner ribbing. Cut the peppers into smaller pieces.
Step 3
Blend the peaches and habanero peppers in a blender until smooth and no chunks remain. This will likely have to be done in batches.
Step 4
Pour the pureed fruit into a large pot and add the lemon juice and fruit pectin. Stir well and bring to a boil over medium high heat. Boil for approximately 5 minutes, stirring constantly.
Step 5
Add the sugar to the fruit and stir well to combine. Cook over medium high heat until the mixture comes to a rolling boil. Stir constantly (I like to use a large whisk at this point). Once you have achieved a rolling boil that does not go away even as you are stirring, continue to cook for one more minute.
Step 6
Remove fruit from heat. You will notice that you have some foam which has developed on the surface, at the edges of the pot. Using a spoon, skim off the foam.
Step 7 – Begin canning
Remove your canning jars from the hot water, lifting them carefully using the jar lifter. At this point, place your canning snap lids and bands in a bowl of hot water. We like to transfer some of the water from the large pot into a smaller bowl for this as it makes it easier to then remove the snap lids and bands.
Step 8
Place the canning funnel into the jars, one at a time, and use a ladle to fill the jars with the jam (which is still quite liquid at this point). Fill, leaving 1/4 inch space on the top. Repeat with the rest of the jars.
Step 9
Once all of the jars are filled, use a non-metallic spoon (I like to use a wooden coffee stir stick) to remove any air bubbles in your jars. I do this by gently stirring my spoon or stick around in the jar. If doing so leaves me with more than 1/4 inch of head space on the top, I add more jam.<
Step 10
Carefully remove the snap lids and bands from the hot water. Cover your jars with these two pieces and be careful not to over tighten your bands.
Step 11
Using your jar lifter, transfer the jars to the large pot which is still filled with hot water. Be careful to keep jars upright. Cover the pot and boil for 20 minutes.
Step 12
Remove the pot from the heat and remove jars carefully using jar lifter. Allow them to rest on a flat surface, undisturbed, for 24 hours. You will hear the popping sound of your jars being sealed. If any of the jars do not seal (meaning you can still press down on the snap lid and feel some give), simply store your jam in the fridge to be used within several weeks.
Recipe substitutions
Instead of habanero chili peppers you can use jalapenos. The jam will be less hot, and the colour will be a little different, but it will still be fantastic!
Helpful hints
Canning is not hard, but there is a science behind it. Do your research if you are going to be coming up with your own recipes; processing times, sugar amounts etc… vary depending upon whether you are dealing with an acidic or alkaline food. This recipe is detailed enough to get you safely canning this peach and habanero pepper jam.
It is important to use the best quality and freshest ingredients when making jam. Be sure that your peaches are ripe, unblemished and delicious. The better the fruit, the better the jam will be.
Habanero peppers are super hot. For a while they were listed in the Guinness Book of World Records as the hottest pepper, although that distinction has now gone to a new pepper. I used 3 habaneros for this jam; it gives a very fiery spread. If you’re not sure that you will like that much heat, simply add fewer peppers.
It is always a good idea to wear disposable gloves when handling hot peppers, and to cut them on a paper towel which you will also use to collect the seeds. Keep in mind that the seeds and inner ribbing of the chili contain a lot of heat – it is best to discard them. Even with gloves, it is important to wash your hands well when you are done, as well as the knife you used to cut your habaneros.
You may find that you have only completely filled 5 of your jars and that you have some jam left over, but not enough to completely fill a 6th jar. If this is the case, simply put your excess jam in any container and store it in the refrigerator without processing it. Use the refrigerated jam within a week or two.
Recipe variations
Make this jam as a freezer jam instead. Purchase pectin that is made especially for freezer jam, and follow the instructions of the recipe. The consistency will be different (I find freezer jams tend to be a little looser), but it will be great.
Instead of canning the jam, make it in a smaller quantity and simply keep the jam in the fridge.
Frequently asked questions
How do I store homemade jam?
There is a science behind properly canning jams and jellies. Doing so incorrectly can lead to food spoilage and can make you sick. That is why it is important to follow directions carefully, and to start with completely sterilized materials.
If you do not want to go through the process of canning jam, you can make smaller batches and just keep it in the refrigerator for a week or two. Also, you can make freezer jams that are stored in freezer safe containers. Defrost and keep in the refrigerator.
How hot are habanero chili peppers?
They are quite hot! In fact, they were once listed as the hottest pepper, although that distinction is owned by another pepper now. To reduce the heat, be sure to remove the seeds and inner ribs of the pepper.
How to store
Properly processed jars will keep for months, and up to a year, at room temperature. Refrigerate jam after opening.
Related recipes
Peaches are great just as they are, but they can also be included in some amazing recipes like these:
Pin this recipe if you like it
How to serve
Serve this amazing jam as part of a charcuterie and cheese board. I love to add it to an array of fancy cheeses. I also love using this jam on top of brie that I then bake until soft and creamy.
Peach and habanero pepper jam
Equipment
- 6 canning jars (250 ml)
- 6 canning snap lids and bands
- canning funnel
- jar lifter
- pot large enough to hold your jars upright
- plastic disposable gloves or dish washing gloves
Ingredients
- 5 peaches
- 2 to 3 habanero peppers see recipe note
- 57 grams fruit pectin powder
- 2 tbsp lemon juice
- 5 cups granulated sugar
Instructions
To sterilize your jars
- Wash your jars well with warm soapy water; do this even if your jars are new. At this time, check your jars to be sure that they are not cracked, chipped or broken.
- Fill your large canning pot with water and add your jars (without lids). Be sure that they are submerged in the water. Bring to a boil, cover, and then reduce heat to medium. Leave jars in there until you are ready to fill them.
To prepare jam
- Wash your peaches and cut them in half to remove pits. Once the pits are removed, if the area around where the pit was is especially dark, cut it away with a sharp knife. Cut your peaches into chunks. 5 peaches should give you about 5 cups of chopped fruit.5 peaches
- Prepare your habanero peppers by washing them and then, wearing your disposable or dish washing gloves, cut off the stem. Cut the pepper in half and discards the seeds and inner ribbing. Cut the peppers into smaller pieces.2 to 3 habanero peppers
- Blend the peaches and habanero peppers in a blender until smooth and no chunks remain. You will have to do this in batches.
- Pour your pureed fruit into a large pot and add the lemon juice and fruit pectin. Stir well and bring to a boil over medium high heat. Boil for approximately 5 minutes, stirring constantly.57 grams fruit pectin, 2 tbsp lemon juice
- Add the sugar to the fruit and stir well to combine. Cook over medium high heat until the mixture comes to a rolling boil. Stir constantly (we like to use a large whisk at this point). Once you have achieved a rolling boil that does not go away even as you are stirring, continue to cook for one more minute.5 cups granulated sugar
- Remove fruit from heat. You will notice that you have some foam which has developed on the surface, at the edges of the pot. Using a spoon, skim off the foam.
- Remove your canning jars from the hot water, lifting them carefully using the jar lifter. At this point, place your canning snap lids and bands in a bowl of hot water. We like to transfer some of the water from the large pot into a smaller bowl for this as it makes it easier to then remove the snap lids and bands.
- Place the canning funnel into your jars, one at a time, and use a ladle to fill the jars with the jam (which is still quite liquid at this point). Fill, leaving 1/4 inch space on the top. Repeat with the rest of the jars. You may find that you have only completely filled 5 of your jars and that you have some jam left over, but not enough to completely fill a 6th jar. If this is the case, simply put your excess jam in any container and store it in the refrigerator without processing it.
- Once all of your jars are filled, use a non-metallic spoon (we like to use a wooden coffee stir stick) to remove any air bubbles in your jars. Do this by gently stirring your spoon or stick around in your jar. If doing so leaves you with more than 1/4 inch of head space on the top, add more jam.
- Carefully remove the snap lids and bands from the hot water. Cover your jars with these two pieces and be careful not to over tighten your bands.
- Using your jar lifter, transfer your jars to your large pot which is still filled with hot water. Be careful to keep your jars upright.
- Cover your pot and bring the water to a boil. Boil for 20 minutes.
- Remove the pot from the heat and remove your jars carefully using your jar lifter. Allow them to rest on a flat surface, undisturbed, for 24 hours. You will hear the popping sound of your jars being sealed. If any of your jars do not seal (meaning you can still press down on the snap lid and feel some give), simply store your jam in the fridge to be used within several weeks.
- Properly processed jars will keep for months, and up to a year, at room temperature. Refrigerate jam after opening.
Thank you for following my blog!
Pleasure 🙂
Hi there I notice you don’t mention peeling the peaches?
Hi there! That is correct. We wash the peaches well, but leave the peel on. Hope you enjoy! xoxo Helen & Billie
This really looks like my kind of accompaniment. I reckon this would go brilliantly with cheese.
Yes!!! We love savoury and spicy jams as part of an appetizer platter. They go great with all sorts of cheese, and crackers or baguettes 😉
Hello. I am newly learning to preserve foods. I have learned about ensuring the proper ph and acidity in a recipe to avoid potential for botulism, etc. Is this recipe tested to ensure safety? I would love to use it if so, and you mention above it is safe. But I wanted to ask and determine if it was tested. Thanks!
Hi Holly! Thanks for your message. If you are wondering if it was “officially” tested, then the answer is no. However, all of the canning steps and advice we offer is based upon well researched guidance. Hope that helps. If you are still concerned, but want to try the recipe, you can consider making a smaller batch and keeping it immediately in the refrigerator for use within a few weeks.
If you are able to read this post then it has been “officially tested”. I am alive, well and suffer no botulism.
🙂 🙂 🙂 Great to hear! xoxo Helen & Billie
Can you use liquid pectin instead of powdered?
Hi Shari, For sure, simply follow the directions on the packaging but it should work just as well.
Do you peel the peaches?
Nope, just wash them well and keep the peel on 🙂
Hi I was wondering if you can use frozen peaches. I made this last delicious jam for the first time last and my family and friends loved it. I wanted to make some to gift to them this year but peaches are not in season right now. I found frozen peaches at the grocery store and thought it could work but I don’t know, please advise.
Next summer I will be on it and make lots as soon as they are in season.
Hi Beenita! We’re so thrilled that you loved our jam recipe, and that you find it good enough to gift 🙂 You can definitely use frozen peaches for this recipe – simply thaw them before proceeding with the recipe. Since frozen fruit often loses some of its pectin (as as during the thawing process), you may need to add more pectin than what is called for in the recipe – you can judge as you are cooking your jam. Hope that helps, and enjoy! xoxo Helen & Billie
Hi Helen & Billie!! Thanks for the reply. I have one more question; can Monk Fruit sweetener be used to make a sugar version?
Good question! Although we can understand that this would be an appealing option, canning is quite a science, and all the ingredients are carefully selected in order to make sure that the pH of the jam you end up with is safe following the high heat exposure during the canning process. Alternative sweeteners, like monk fruit, have not been tested for safety in canning as far as we know, so we would advise against it. If you do want to use monk fruit sweetener instead of sugar, what you can do is make a small batch of jam that you then keep in your refrigerator for up to a week, without canning it. This won’t be suitable for gifts, but will be lovely on your morning toast 🙂 Hope that helps! xoxo Helen & Billie
Have you ever tried this as a freezer jam? Just curious if it would hold up the same?
Hi there, No we haven’t but it should work just fine. 🙂 Helen & Billie
Hello –
Do you have a cup equivalent for the peaches and habaneros in your recipe since peaches can vary in size?
Hi there, 3 1/2 to 4 cups of chopped peaches should work out well. Enjoy! xoxo Helen & Billie
made this yesterday with produce stand peaces and my habanero peppers, used 2 seeded as mine are spicy, 6 1/2 pints of perfect jam!
Yay!!! So happy that you loved it! This is actually a really popular recipe, so we are happy you gave it a try 🙂 xoxo Helen & Billie
Will the recipe work with less sugar? I like lower sugar jam. Thank you!
Hi there Mel! We are a little reluctant to play around with the sugar amount if you will be processing the jam, because you want to make sure there is enough of a balance between ingredients to prevent spoilage. Having said that, if you plan to keep the jam in the fridge and use it rather quickly, then absolutely, adjust the sugar quantity to your liking. Enjoy! xoxo Helen & Billie
Hi!
Can this recipe be tripled ok?
Thank you
Yes, it certainly can! Enjoy 🙂 xoxo Helen & Billie
I made this jam yesterday. Turned out wonderful and we especially like the spicy/sweet combo. Followed the recipe to a T and the color is beautiful. We love it and will definitely make it again!
Hi Jay!!! We are so happy that you loved this recipe! Thank you for letting us know. If you love the spicy/sweet combination – stay tuned! We will be posting a jalapeño jam recipe soon, and it is amazing! xoxox Helen & Billie
This recipe is excellent! I made a double batch added 6 jalapeño peppers but left the peaches and peppers in small pieces instead of a fine grind, only due to preference, delicious end result!
Amazing! So happy to hear that you enjoyed this recipe 🙂 Hope that you continue to find much to love here with us! xoxo Helen & Billie
Can I use Mango instead? If so how much?
Hi there Michelle. The flavour of mango and habanero would likely be amazing! We have not made this jam with mango, so can’t be sure of how much to use, or how it will set. What we would suggest is making a small batch and not even processing it. Just keep it in the fridge, use within a week or so, and see how it works out. That way you can determine if you need more fruit, more sugar, more pectin etc.. based on the consistency. Hope that helps, xoxo Helen & Billie
I’ve made this jam 2 summers in a row and each time the consistency of the jam turns out weird – very stiff and hard to spread. I followed the directions to a tee. It tastes great but it’s a weird consistency. Next time I’ll try to decrease the cooking time. Perhaps that’s what’s happening?
Hi Lauren! We are really glad that you loved the taste of this jam, but it should be more spreadable for sure! As you suggest, perhaps you need to cook it for a bit less time. xoxo Helen & Billie
Hello! I’ve grown some great habaneros this year and want to make your jam – but I can’t seem to convert grams to teaspoons. Can you hlp me?
Hi Cheryl! Thanks for your message 😉 This is one of our earlier posts and we may not have done the conversions yet. Give us a few days, and we will fix that up for you! xoxo Helen & Billie