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!
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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
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Can you water bath this for shelf
I wish I was a canning expert, but I am not. I keep thinking I need to dive in one of these days. I would imagine you could, but don’t want to steer you wrong.
I have two gallon zip lock bags frozen in my freezer and would love to make this peach habanero jam recipe . I don’t have a kitchen scale to weigh my peaches. Do you know how many cups of chopped peaches would make 1 pound? Thank you, Joan.
It usually takes just over 2 cups of chopped peaches to make a pound. It will be okay if it isn’t exact. I would just measure out two heaping cups and call that close enough. I hope you enjoy it!
I made this last year when I was looking for ways to use my habaneros up – so goood!
So delicious on tacos/anything mexican. Honestly, I’ve used it religiously as a hot sauce substitute and haven’t ventured to out it on anything else yet.
Now on the last jar of this and making more today!
Ooooh, now I want to try some on tacos! What a fun idea.
Just made this recipe with 4 red habaneros we grew and it was delicious. We immersion blended the peaches but left the peppers in small pieces and it turned out beautifully – both visually and in flavor.
Yum!
Thanks for the recipe! I grew a massive crop of peppers this year (jalapeno, habanero, ghost, and scorpion). I did 4oz mango, 8oz peaches for my batch and did include a Tablespoon of pectin. I ended up adding a third habanero, but I think it might have needed one more?
Either way, I’m thrilled with this and I’m going to see if I can whip something up with the scorpion peppers next.
Oooh, mango sounds like a fabulous addition. I could probably do another pepper too, but then I’d be alone in eating it!
So I made this with frozen peaches 600 grams and follow directions exactly and it tastes great , but mine made 3 3 1/2 oz . Jars . The video appears to look much more watery, than mine .
So I’m not sure if some liquid was added in video . Mine is very thick even after I added some water .
As long as it’s a spreadable consistency, it should be great. I am glad you liked the flavor.
I just made this and OMG it blew my socks off! Two habaneros is the perfect amount of heat. I can’t wait to make more and give as gifts for Christmas!
I am so glad you like it! What tasty Christmas gifts.
Can you use Apricots without changing the recipe otherwise. Suggestions are welcome.
You should be able to substitute apricots for peaches without too many other changes. Peaches are generally sweeter than apricots, so give it a taste as it is getting close to done to make sure you don’t want to add a little more sugar. I think apricot habanero jam would be delicious!
Can you use peaches from a can? How many cans? Do you drain?
I would use one larger can (29 oz.) of peaches and drain it. That’s a bit more peaches than the recipe calls for, but they will start sweeter so it will balance with the sugar better.
Does this need any pectin? So excited to try this but have never made a jam without pectin.
Peaches have a moderate amount of pectin on their own and with the help of the lemon juice, this jam thickens up as it cooks. You could certainly add pectin, but I haven’t done it so I am not sure how much to suggest.