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.
We started making this recipe in 2015. My dad had a habanero plant in the garden and we were looking for ways to use them.
Now it has become a favorite. So, we have to hunt down habaneros every summer as we no longer grow them.
Luckily our CSA usually has some. We just have to wait for them to appear.
The fruity habaneros go so well with peaches, so it is hard to not fall in love. Luckily this recipe is super simple to make.
We usually use frozen peach slices to make it extra. We just cook it down and it it with an immersion blender to get the texture we like.
It doesn’t require any pectin or gelatin either. It thickens up plenty on it’s own.
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.
Get the right consistency every time
When you think the jam is done, put a small drop on a plate and stuck it in the fridge. It will cool down quickly and give you a preview of how thick it will be.
If it is good, go ahead and take it off the heat. If it is still too loose, go ahead and cook it a bit longer.
No guess work needed and no surprises later!
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Carlee’s 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.
You could also use it to make a fruity twist on a warm pepper jelly cream cheese dip. That’s a fun way to dress it up a bit and make it ooey and gooier.
Storage
These preserves will keep for several weeks in the refrigerator. You can freeze the jars for longer storage.
It will still be a great consistency for spreading over cream cheese and crackers when it defrosts.
Peach Habanero Jelly
Ingredients
- 1 pound peach slices fresh or frozen
- 2 cups sugar
- 2 Tablespoons lemon juice
- 2 habaneros
Instructions
- Wash 2 habaneros. Remove ribs and seeds then dice.
- Peel and slice fresh peaches if that is what you are using. A bag of frozen peach slices works equally as well.
- Place 1 pound peach slices2 cups sugar, 2 Tablespoons lemon juice, and prepared habaneros 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
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
More Great Recipes To Try
Get social!
Recipes in your inbox
Just harvested my habanero’s and made two batches of this, tasted before putting in jars and oh my, this is amazing! I did a waterbath because these are being given as gifts. Thank you
The recipients are lucky! I am glad you liked it!
This looks amazing – I just bought a small case of peaches and can’t wait to make this!
Yay! I hope you love it!
Can I triple or quadruple this recipe without issue? I have seen that some recipes should only be made a recipe at a time.
I haven’t tried it, so I can’t say it won’t work. However, they do generally suggest that you don’t double jam recipes because it is hard to get even heat with a larger volume. So you may find some of the batch doesn’t thicken properly. The longer cook time means a higher chance that the bottom with burn as well. I think it can work if you are patient and careful, but it might be easier to make several batches separately.
This jam was so, so good! Sweet peach and the heat of the habanero. Will probably add an additional pepper next time. Thanks for sharing the recipe!
Sounds delicious! Can this be processed in a hot water bath to preserve it longer?
I tend to freeze it rather than can it myself, mostly because I haven’t had the time to really dig into canning. However, I see no reason why you couldn’t. A quick search didn’t yield any reasons why it wouldn’t work. I hope you enjoy it!
I will definitely be making this with all the peaches I got! My fiance uses it on ribs!!!
YUM! That sounds so good! I need to make another batch myself.
How many jars does this make? Sounds delicious!
It makes 3 of the jelly jar sized jars. It really is delicious with cream cheese and crackers and we've made some really good chicken wings with it too!
Man, this looks soooooo good! I love the combination of sweet and hot. Thanks for sharing with us at Merry Monday:-)
I've been addicted to it! I almost single handedly drained a jar this week!
This would be nice with the cream cheese I think although a little spicy! Thanks for sharing with us at #WednesdaysWisdom
It is definitely spicy. At first taste you get mostly the sweet and peach, but it leaves you with a burn. The cream cheese does help tame it. I don't think I would spread it right on toast for breakfast like strawberry jam!
Oh man, I love jalapeño jelly but this looks so good! I've haven't grown habanero peppers before, are they like other hot peppers? I have 4 jalapeño plants in mu garden right now 🙂 And I just froze 3 big bags of peaches from my friend tree so I have the peaches already!
Habaneros grow about the same as the jalapenos. My sister and dad each have one plant and they are producing more than we can keep up with. We only did jalapenos this year and we just dropped off a grocery bag FULL at a friend's. We must be having good hot pepper growing conditions this summer!
Ps. I am jealous of your peaches from your friend's tree!