Peach Habanero Jam

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Peach season is in full swing and what better way to enjoy it than with a peach recipe that packs a punch?

Flavorful Peach Jam with a punch of Habanero Pepper. Find out how to make this delicious preserve from Cosmopolitan Cornbread.

Now I have to tell you, I am not a huge fan of heat. This jam does have a bit more warmth than my Strawberry Jalapeño Jam recipe. That one really doesn’t have any heat at all.

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But even as wimpy as I am, I don’t find this jam to be too spicy for me. That said, I would recommend testing this out yourself before you let a child consume it. It would likely be a bit much for them.

Try this served on crackers with some chevre or other cheese. YUM!!!

Flavorful Peach Jam with a punch of Habanero Pepper. Find out how to make this delicious preserve from Cosmopolitan Cornbread.

 

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Flavorful Peach Jam with a punch of Habanero Pepper. Find out how to make this delicious preserve from Cosmopolitan Cornbread.

Peach Habanero Jam

Constance Smith – Cosmopolitan Cornbread
Flavorful Peach Jam with a punch of Habanero Pepper.
4.56 from 133 votes
Course Food Preservation & Canning, Jelly and Jams
Cuisine American
Servings 8 half pints

Ingredients
  

  • 4 cups peaches, Skinned and crushed, Approximately 4 lbs, however your volume measurement is what you will need to go by. I crush mine with a potato masher. If you want chunky jam, leave some slightly larger pieces in there.
  • 1/2 c minced habanero peppers, Seeds and pith removed. **Always use gloves when cutting up a hot pepper!
  • 1 c white grape juice, No sugar added
  • 1/2 c bottled lemon juice
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon butter, The butter helps prevent the jam from getting foamy on top.
  • 1.75 oz packet of Ball fruit pectin, powdered, The no or low sugar needed variety
  • 3 1/2 c sugar
  • 2 Tb vanilla extract

Instructions
 

  • To begin, prep your jars and canning supplies. See the link below this recipe for more information.
  • In a large pot (non-reactive) combine the crushed peaches, minced peppers, juices, turmeric, and butter. Stir those together.
  • Slowly stir in the pectin.
  • While stirring constantly, gradually bring the mixture to a boil over medium high heat.
  • Stir in the sugar.
  • Again while stirring continually, bring the mixture back to a boil over medium high heat. You want the mixture to come to a full rolling boil. This is very important. If the jam doesn't boil long enough, it will not thicken. Stir and boil for 2 minutes. Set a timer for that, don't estimate.
  • Remove it from the heat and stir in the vanilla extract.
  • Ladle the mixture into prepared half pint jars, leaving 1/4 inch head space. (The space between the top of the jam and the top of the jar.) 
  • Wipe the rims of the jars clean with a clean damp cloth if necessary so the lids will seal well. Place the lids and rings on, snugly, but do not wrench them down.
  • Place them in your hot water bath, making sure they are covered with 2 inches of water over the tops of the jars. Process them (boil) for 10 minutes. 
  • Carefully transfer the jars to a draft-free surface that has been covered with a towel. Allow them to sit, cool, and rest for 12-24 hours.
  • The next day, test the lids to make sure they all sealed. Remove the rings and label your jars.
  • Enjoy this “Peach with a punch” Jam!

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

19 thoughts on “Peach Habanero Jam”

  1. I made this jam and it is hot. I love hot spicy foods – but it’s far too hot for my family. I read the comments before making and got the impression that it was mostly spicy with a little kick. So I used about 8 peppers – a full half cup. If I make this again – I’ll only use half to make it easier on the other folk. Right now I’ll probably use it mostly for cooking. Now I have to make another batch without peppers for the rest of my family. But if you like it HOT, this is a great recipe.

    Reply
  2. Just made this but with Mango… From the licking of the spoon test, whooooo doggy.. I added 2x 3x the habanero and a little extra mango as I did not wish to refreeze.. This made about 5.5 1/2 pints neighbor wanted jelly so I sifted out the pulp and add that to a jar and the pulp to the canned jars and sealed in a Instant Pot on the Steam setting

    Reply
  3. Love this Jam! It is also good on Brie or cream cheese. I used 12 habaneros in this recipe, love the heat. I think this would also be good on chicken.

    Reply
  4. What is the purpose of the tumeric?
    I would have assumed :-) that the lemons would have provided plenty of acidity.. but, I’m a noob..

    Looks like a great recipe.

    Reply
  5. I made this tonight and it tastes great. I only bought 4 habanero peppers and probably needed 7-8. It has a kick but could probably use the full 1/2 c. Maybe add how many habaneros you need to buy. But at least it taste good!!

    Reply
  6. Is there anything I could use in place of the grape juice without changing the flavor too much? One of my kids doesn’t tolerate grapes/juice (breaks out in a horrible rash after ingesting it) so maybe apple juice? Or orange?

    Reply

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