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As far as I’m concerned, the world falls into two camps, those who love Habanero Peach Jam, and those who are still living in the dark ages.  If you’ve never had the pleasure then you’re in for an experience.  This isn’t a jam for your morning toast, this is for the cocktail hour — with some fluffy cream cheese and a crisp cracker,  it’s addictive.  And that’s not just me saying that, it’s a well documented phenomenon. The beauty of these European style jams that Elisa introduced me to is that they encourage spontaneity.  They are so quick and easy you can whip up a small batch any time you get the urge.  I had a bag of about 8 peaches from the farmer’s market, and that yielded four 1/2 pint jars.  I’m completely hooked. In fact Habanero Peach is the perfect jam to make when you only have a few peaches; it’s so powerfully flavored that a little goes a long way.  One small jar will transform a plate of cheese and crackers into a party.  You will definitely make converts of any of your friends who haven’t tried it before.  By the way, this jam makes a great …

Total time

0 minutes


  • 4½ pint jars
  • 1 lb 5 oz peeled and pitted peaches
  • 2 habanero peppers, seeds and all (finely minced)
  • 1 lb 5 oz sugar
  • Lemon juiced


  1. Put your jars through the hot cycle of the dishwasher to clean. You can reuse the glass jars, but always purchase new lids for each new batch of jam. This is to ensure that they seal properly. (They sell extra lids right next to the jars in the grocery store.)
  2. Peel and slice your peaches over a bowl, to catch the juices.
  3. Weigh the peaches and then weigh out the same amount of sugar.
  4. Put the peaches, sugar, habanero peppers and lemon juice in a large heavy bottomed pot. Stir to combine everything and mash the peaches a bit with a large wooden spoon or potato masher.
  5. Let sit for an hour.
  6. Bring the mixture to a boil, and boil for approximately 20-30 minutes, stirring frequently. It will foam up for most of the time, and eventually, when the jam is nearly ready, the foam will die down.
  7. Check to see if the jam is ready by dropping a small amount on a very cold plate. When it is ready it will jel as it cools on the plate.
  8. When you are satisfied with the jelling, ladle the hot jam into clean jars, filling almost to the top. Put the lids on, but don't screw them too tightly, and immediately set the jars upside down.
  9. Let the jars cool, and then turn them right side up and refrigerate.

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