Peach season is in full swing, and what better way to enjoy it than with a peach recipe that packs a punch?
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!!!
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Peaches are skinned the same way as tomatoes. See the note on the instructions here:
Canning Supplies I Use:
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!
Peach Habanero Jam
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.
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.
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
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.
can I use regular pectin? can not find low sugar or no sugar needed. Anywhere not even on Amazon.
Regular pectin would not work for this recipe, because of the lower sugar volume. Regular pectin needs the additional sugar to activate and gel.
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.
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!!
How many you need will simply depend upon the size of your peppers. I am glad you liked it!
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?
Apple juice would be a good substitution for this recipe.
Can you use canned peaches?
Why the white grape juice instead of water? Trying to add more sweetness? Thanks!
Sweetness and acidity
Do you have to remove the lids?
When are you referring to?
What is the processing time, if using 4oz jars?
To be honest, I simply processed them the same as the 8 oz jars, as I did them at the same time.