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 A Good Life Farm.

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 A Good Life Farm.

 

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Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

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 - A Good Life Farm
Flavorful Peach Jam with a punch of Habanero Pepper.
4.54 from 92 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 tsp ground turmeric
  • 1/4 tsp 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. Of 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! @A_Good_Life_Farm

9 thoughts on “Peach Habanero Jam”

  1. 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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