Peach Habanero Jam Recipe

Name: Peach Habanero Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peaches, peeled and crushed (about 4 lbs); 1 cup habanero pepper, seeded and minced (about 25-30 peppers); 5 red peppers, coarsely seeded and chopped (cayenne, red jalapeno, etc); 1 cup unsweetened grape juice (white); 1/2 cup lemon juice (bottled); 1 tablespoon turmeric, ground; 1/4 teaspoon butter (optional); 1 3/4 ounces ball fruit jell (No Sugar Needed Pectin); 3 1/2 cups unbleached cane sugar; 2 tablespoons vanilla extract

Servings: persons

1
Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
2
WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
3
Split red peppers, de-seed & chop coarsely.
4
Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
5
Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
6
Add sugar. Return to a full boil and boil hard for 2 minutes.
7
Remove from heat and stir in vanilla.
8
Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
9
Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
10
Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
11
After processing, remove jars and place on a towel to cool for 12 to 24 hours.
12
Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!

816

kcal

Calories

203

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups peaches, peeled and crushed (about 4 lbs), 1 cup habanero pepper, seeded and minced (about 25-30 peppers), 5 red peppers, coarsely seeded and chopped (cayenne, red jalapeno, etc), 1 cup unsweetened grape juice (white), and more.

Yes, Peach Habanero Jam falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peach Habanero Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions