Kiki's Spiced Habanero Peach Jam

Kiki's Spiced Habanero Peach Jam

10
KIKI810 27

"I developed this recipe when I was low on funds one holiday season and needed an inexpensive gift for family and friends. I now make several batches every years at several peoples request. It has become a huge hit at bake sales as well. Don't be afraid of the fact that it has habanero peppers in the recipe. The heat is very subtle and just adds to the flavor of the jam. It's also great spread over a block of cream cheese served with crackers for an easy appetizer for parties. Try it instead of sugar in your baked bean recipe and you will not be disappointed."
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Ingredients

7 d 50 m servings 75 cals
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Original recipe yields 80 servings

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Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Put peaches in a Dutch oven or soup pot; stir in lemon juice, vanilla bean, cinnamon, allspice, nutmeg, and cardamom.
  2. Place habanero peppers in a blender; top peppers with peach mixture. Blend until mostly smooth; transfer mixture back to the Dutch oven. Stir pectin into peach-habanero pepper mixture; bring to a full rolling boil. Quickly stir white sugar and brown sugar into mixture; return to a boil, stirring constantly, until sugar is dissolved, about 2 minutes.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait 1 to 2 weeks before opening for best results.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

The first batch I made was good but I couldn't taste the heat at all and it did not thicken up. The next batch I doubled the habaneros to 4 and included the seeds and all using 4 cups of choppe...

Most helpful critical review

Well, I should have paid attention to the "spiced" part. I made this in August when the peaches were ripe and while my husband liked it, it was just too Christmassy tasting to me. Couldn't rea...

The first batch I made was good but I couldn't taste the heat at all and it did not thicken up. The next batch I doubled the habaneros to 4 and included the seeds and all using 4 cups of choppe...

Well, I should have paid attention to the "spiced" part. I made this in August when the peaches were ripe and while my husband liked it, it was just too Christmassy tasting to me. Couldn't rea...

Delicious! I used 4 Cherry Bomb hot peppers from my garden, and 1 less cup of white sugar. I pureed half the peaches with the peppers in the food processor, mashed the rest, then blended it all...

Delicious! As another reviewer mentioned, mine also did not set up and is more of a 'syrup'. I'll still use it because the flavor is wonderful, but I'm suspecting that it is the cooking method (...

Made this as written except: didn't use the vanilla bean or the cardamom (I was too cheap to buy them for one recipe.) It turned out great anyway (probably a little less depth of flavor tho). ...

I made two batches of this today. It obviously has not had time to sit for a week like the recipe says, but I had a little leftover from one batch. I put it in the fridge and tried it a couple...

fantastic flavor... came out more like a butter. I wonder if I used 3 lbs of peaches, then diced; instead of 3 lbs diced if that would have made the difference

I made this recipe this afternoon. Followed the ingredients exactly. I have 7 jars of a thin sauce, I guess you'd call it. Since others have had this problem, it seems like the recipe may nee...

Really good but i wish, instead of saying "3 1/2 lbs peaches", it had said how many cups of fruit. I had to guess how much sugar and pectin to use. And i didn't have a vanilla bean or the card...