Peach - Habanero Jam

Dana Ramsey


Hubby brought me home 2 big baskets of peaches on Friday so Saturday I started to can them and this is one of the things I came up with to can. We love hot pepper jelly and I thought hmmmmm wonder what hot peach pepper jelly would taste like, well it was amazing! We both really loved it!

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20 Min


40 Min


No-Cook or Other


4 c
finely chopped fruit
1/4 c
lemon juice
7 1/2 c
1/4 c
finely chopped habaneros also use the seeds (use gloves)
pouch pectin

Directions Step-By-Step

Prepare your jars and lids according to the manufacturers directions. You will need 9 half pint size jars with lids and rims.
Peel your peaches and chop finely. Place in a 6 to 8 quart saucepan. Do not use aluminum. Measure out your sugar and combine with fruit mix well, add your peppers and lemon juice and stir again. You can add 1/2 teaspoon of butter or margarine which will help cut the foam down.
Bring your mixture to a full rolling boil, (a boil that doesn't stop bulling when stirred), on high heat. Stir constantly. Once it boils add the pectin and boil an additional one minute, remove from heat.
Sim off any foam and ladle into your prepared jars to about 1/8 inch from the top. Wipe jar rims and threads, cover with 2 piece lids. Screw bands tightly.
Process in a hot water canner for 10 minutes. Remove and place on a thick towel to cool.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American