kikis-spiced-habanero-peach-jam

Kiki's Spiced Habanero Peach Jam

4 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    7 d 50 m
KIKI810
Recipe by  KIKI810

“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

Adjust Servings

Original recipe yields 80 servings

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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 (4)

Rate This Recipe
Caitlinsmom
1

Caitlinsmom

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!!

Kathy
0

Kathy

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!

beckyintexas
0

beckyintexas

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.

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Nutrition

Amount Per Serving (80 total)

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

Based on a 2,000 calorie diet

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Habanero Pepper Jelly

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Raspberry Habanero Jam