Peach Habanero Jam
Sweet, fiery, and irresistibly bold, Peach Habanero Jam strikes the perfect balance between juicy ripe peaches and the spicy kick of habanero peppers. This small-batch recipe combines fresh, seasonal peaches with a hint of tangy lemon juice, granulated sugar, and powdered pectin to create a jam with thick, spreadable consistency and just the right amount of heat. With only 15 minutes of prep time and straightforward steps, this homemade jam brings a gourmet twist to your pantry staples. Use it to elevate toast, cheese boards, or even glaze grilled meats. Whether you’re preserving it for long-term storage or enjoying it fresh from the fridge, this tantalizing blend of sweet and spicy will quickly become a favorite.
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Recipe Information
Ingredients
- 6 large ripe peaches
- 2 pieces habanero peppers
- 2.5 cups granulated sugar
- 2 tablespoons lemon juice
- 1 package powdered pectin
- 0.5 cup water
Instructions
Peel and pit the peaches. Dice the flesh into small chunks and set aside.
Wear gloves to handle the habanero peppers. Carefully remove the stems and seeds, then finely mince the peppers.
In a medium-sized, heavy-bottomed pot, combine the diced peaches, minced habaneros, water, and lemon juice.
Bring the mixture to a simmer over medium heat, stirring frequently, and cook for 10 minutes to soften the peaches.
Using a potato masher or an immersion blender, carefully mash or blend the mixture to your preferred consistency (leave some chunks for a rustic texture).
Add the granulated sugar to the pot and stir until dissolved. Bring the mixture to a gentle boil.
Once boiling, stir in the powdered pectin and mix well. Return to a rolling boil and cook for an additional 5-7 minutes, stirring constantly. The jam should start thickening.
Remove the pot from heat and carefully skim off any foam from the surface using a spoon.
Prepare sterilized jars for canning, if desired. Carefully ladle the hot jam into the jars, leaving about 1/4-inch headspace. Wipe the rims clean, seal with lids, and process in a water bath canner for 10 minutes, if preserving.
Allow the jam to cool completely before storing in the refrigerator if not canning. The jam will thicken further as it cools.
Store in the refrigerator for up to 3 weeks or in a sealed, properly canned jar for up to 1 year.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 631.6 g | 230% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 589.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2110 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
