Kiki's Spiced Habanero Peach Jam Recipe - Allrecipes.com
Kiki's Spiced Habanero Peach Jam Recipe
  • READY IN 7+ days

Kiki's Spiced Habanero Peach Jam

Recipe by  

"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 Edit and Save

Original recipe makes 80 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    7 days 50 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2014

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 chopped peaches (per the recipe in the pectin for peach jam). It was perfect and a big hit at work. The perfect marriage of heat and sweet.

 
Most Helpful Critical Review
Aug 16, 2014

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 really taste the peaches at all (and they were fantastic as I peeled and nibbled). Also, the directions say to boil the pectin, add sugar, then boil again. This is the opposite of what the pectin packets say (boil sugar first then add pectin, then boil again), and processing for 15 minutes was too long even at 5,000 feet, so the result is 11 jars of peach habanero sauce. We will use it, but it isn't jellified. Oh, and one final note ... I had never handled habanero peppers before. I didn't wear gloves to de-seed them and about an hour later I scratched my eye with my fingernail. It took an hour of flushing my eyes with saline and milk before the pain went away. Totally my fault, just be careful. Holy cow that was a painful lesson to learn. I will try the recipe again but next time without as much allspice and I will follow the directions on the pectin packs so that these set and will update. Probably next year. Good luck!

 

8 Ratings

Aug 13, 2014

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 together. My peaches ran about 3 to the pound, for those who don't have a food scale handy. I love cardamom, so always have it around. That flavor crept through, just like I had hoped it would. This is a great recipe, and I was happy to supply a photo. Thanks, Kiki!

 
Jul 15, 2014

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). Just the right amount of kick after the sweet! It will, indeed, be fabulous in baked beans at the next tailgate party!

 
Sep 01, 2013

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 hours later. The consistency and flavor are awesome!!

 
Aug 28, 2014

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 (adding the pectin before the sugar), that is the reason why this did not set up properly. I was tempted to do it the way that it says on the pectin package, but I wanted to stay true to the recipe. I'm still giving this 4 stars, b/c, like I said, it is delicious and had a really nice, flavor with a nice, spicy kick, which we enjoyed. If I try this again, I will follow the cooking method on the pectin package. Thanks for sharing. :)

 
Jun 25, 2014

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 cardamon do I just left that out. But i do like the mix of white and brown sugar.

 
Oct 17, 2013

I served this over cream cheese for my family and at work and everyone raved

 

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Nutrition

  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0 g
  • < 1%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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