Peach Habanero Jam

Thanks for sharing!

Turn peaches and fruity hot habanero peppers into a delicious sweet and spicy preserves. Peach habanero jam is perfect on wings, as a glaze for pork chops or with cream cheese and crackers for a quick and easy appetizer.

Use the fruity heat of habaneros with sweet peaches to make the perfect sweet and spicy hot pepper jelly. This easy 4 ingredient recipe will give you a thick and tasty jelly that is perfect with grilled meats or mixed with cream cheese for an easy dip.

Post from 2015

Pops has a habanero plant at the farm that is going crazy.  Every time he goes there to harvest the garden, he comes home with dozens of habaneros.  

He isn’t quite sure what to do with them though.  He has stuffed some along with he weekly stuffed jalapenos.  

They were good, but you can’t eat more than one like that.  (You can, but you might not like yourself much afterwards. Those babies are hot!)  

He is thinking of putting some in his dehydrated hot pepper mix.  That should add some kick!  

Otherwise he is just trying to give them away.   I have been wanting him to make some into peach habanero jelly, but he hasn’t followed through.  So, I took matters into my own hands!

I don’t mess around when it comes to hot peppers, so I donned the gloves and went to work.  There is nothing worse than taking your contacts out and finding out you still have hot pepper juice on your fingers!  

This recipe is really simple.  Using and immersion blender made it even easier.  

No pectin or gelatin needed either.  This will thicken up plenty on it’s own.  

I did some searching for recipes and found that some added all sorts of spices and flavors.  I just wanted it to be the sweet of the peach and the heat of the pepper.  So, this recipe is simple and delicious.  

I like to use a cast iron pan when I make jams and jellies. The thick bottom helps keep hot spots under control so the thick sugary mixtures are less likely to stick and burn.

The sloped sides of a cast iron saucier are perfect for keeping things from scorching and the lack of corners meant nothing got missed when I was stirring.  Sometimes we need all of the help we can get!

One last little tip.  I know the picture below is a strange one to post… but it is worth it!  

MiMi and I have had some trouble with jellies and jams in the past.  We follow the instructions exactly and end up with looser jams than we had hoped for.  

Don’t worry, loose jam is perfect over pancakes, waffles and ice cream!

This time though, I put a small drop on a plate and stuck it in the fridge.  In no time at all it cooled and proved my jelly was ready to come off the heat and go into jars.  No guess work needed and no surprises later!

Did you ever wonder why there is almost always lemon in jelly and jam recipes?  Here’s why!

Tips and Tricks

If you have them, use gloves when working with hot peppers like habaneros. If not, be sure to wash your hands several times and don’t touch any sensitive parts for several hours.

Oils left on your hands from habaneros can make eyes water for quite a while after you touch them. So be aware of your fingers and know that the burn will fade away if you forget and touch something.

If you don’t have an immersion blender, you can use a blender or food processor. Just be careful, when blending hot liquids the steam can build up and cause the lid to blow. So stop and vent the blender several times as you go.

If you are worried about the heat level, start by using just one habanero. Taste the jam after about 10 minutes of cooking and add more pepper if you want.

This jam makes a great glaze for grilled meats like chicken or pork. Use it a lot like you would a bbq sauce or glaze, just melt a little down and brush it on during the last minute or two of grilling.

We like to spread a little softened cream cheese on a cracker and top it with a dollop of jam. That way you can add as much or as little as you would like.

However, for easier serving you can stir a cup of jelly into a brick of cream cheese for a 2 ingredient cracker spread. It’s a perfect two minute appetizer.

More great peach recipes:

A little sweet and a little heat will have you licking your fingers and coming back for more! Peach habanero chicken wings are perfect game day food.

Sweet but spiked with a bit of warm spice, spiced peach preserves will take your toast and biscuits to the next level!

Creamy 4 ingredient peach ice cream is a perfect summer treat. The base comes together in just a few minutes and it has the perfect fruity finish.

Simple peach and vanilla sauce is perfect over pancakes, waffles, oatmeal or ice cream.  In fact, there’s not much it isn’t good on!

Or for a little something with sweet and heat, try making simple 2 ingredient candied jalapenos. They are also great on a cracker with cream cheese.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Peach Habanero Jelly

Carlee

Turn peaches and fruity hot habanero peppers into a small batch of delicious sweet and spicy preserves. It is perfect on wings or with cream cheese and crackers.

4.62 from 50 ratings

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Sauces, Dressings & Condiments

Cuisine American

Servings 36 Servings (3.5 Cups of Preserves)

Calories 49 kcal

Equipment

• Tramontina Enameled Cast Iron Covered Saucier, 3-Quart, Gradated Cobalt
• Immersion Blender
• Zyliss Comfort Utility Knives

Ingredients

  

1x2x3x

• 1 lb peach slices fresh or frozen
• 2 cups sugar
• 2 Tablespoons lemon juice
• 2 habaneros

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Instructions

 

• Wash habaneros. Remove ribs and seeds then dice.
• Peel and slice fresh peaches if that is what you are using. Place peach slices and remaining ingredients in thick bottomed pot or dutch oven.
• Turn heat to medium low and bring to a slow boil.  Stir occasionally to ensure nothing is sticking.  The mixture will be really foamy.  Keep at a low boil, stirring frequently for 15 minutes.
• Use an immersion blender to make the mixture as smooth as you would like.
• Check the consistency of your jelly by dropping a small drop on a plate and sticking it in the fridge for a minute.  If it is still runny, continue to boil until you get your desired consistency.
• Ladle the habanero pepper jam into clean jars and keep in the refrigerator for up to a month or the freezer for 6 months.

Video

Nutrition

Serving: 1ServingCalories: 49kcalCarbohydrates: 13gSodium: 1mgSugar: 12g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!