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
It would be very helpful to know how many half pints your recipe makes versus servings. Thank you, it looks great!
It makes about 3.5 cups, so 4 not quite full half pints or 3 plus some for taste testing!
Can you water bath can this to preserve longer?
I’m not a canning expert, but I think you should be able to.
This was a super easy recipe to follow since I had never made homemade jelly before. Great flavor. For me I could have used a little more heat but that’s my personal opinion, it all depends on your taste buds.
It is hard to decide how many habaneros to put in there!
Great flavor, but mine was a little looser than a jam. I cooked for twice as long as suggested. They are in jars, but curious is I can reheat and make thicker somehow. Many thanks!
You could cook it down a bit more if you want. Otherwise, if you are going to use it as a topping for cream cheese, a little bit loose might not be a big problem. Jam is hard to hit exactly based on time. So, I like to test it by putting a small amount on a plate and refrigerating it for a few minutes to see how much it sets up. That will give you a good idea of where you are at and if you need to cook it longer.
Can I use other fruits with this recipe?
I don’t see why not. It would be fun to experiment. I’ve seen raspberry jalapeno jams before, and that sounds delicious too!