Sweet & Spicy Peach Habanero Jam Recipe

Disclosure: This Peach Habanero Jam recipe has been sponsored by the Washington State Fruit Commission. I received a box of Washington State Peaches to help me create this canning recipe as part of this years Canbassador program.

It has been a hot and spicy canning season here at Flour On My Face. You may have seen the Cherry Habanero Jam I made a while back with sweet cherries from the Washington State Fruit Commission. If you love pepper jam you have got to make it!

I loved the Cherry Habanero Jam so much I couldn’t wait to make Peach Habanero Jam. I wasn’t disappointed but I have learned a few things about habanero pepper jam since making the cherry and peach habanero jam recipes.

Habanero peppers do not behave the same as jalapeno peppers when it comes to making pepper jam. The jalapeno peppers keep their heat even after processing in a hot water bath.

How to Make Extra Spicy Habanero Pepper Jam

Thanks to a comment from a fellow pepper head I had to do some experimenting. Dan. K asked if I noticed the heat from the habanero peppers dissipated after the processing?

I really didn’t pay attention when I made the first batch of Cherry Habanero Jam because it was my first time using habaneros in a jam recipe and I didn’t want the habanero jam to end up too hot. I went very light on the habanero pepper.

Easy Party Appetizer

I was planning on bringing a jar of my Cherry Habanero Jam and a block of cream cheese with crackers to a baby shower as an appetizer. I know most people do not like too much heat when it comes to spicy things.

I wanted a bit of heat but I didn’t want the guests gasping for air after taking a bite. So…. I barely added any habanero pepper to the cherry jam.

Solving a Pepper Jam Puzzle

After Dan.K and I chatted a few times I thought I had it figured out. But I would have to remake the cherry habanero jam. I explained to Dan that I went light on the habanero in the first batch of jam but that I liked more heat myself and planned on making a second batch of cherry habanero jam anyway.

Dan’s initial inquiry was how to keep the heat of the habanero peppers from disappearing after processing. He mentioned that when he tasted the jam from the pot it had plenty of spicy habanero heat but, after he processed the jam in a hot water bath most of the spicy hot heat dissipated.

Why your hot pepper jam might not be so hot

I thought I had it figured out. If you have ever made a batch of pepper jam and stood too close with your face over the pot and had any of the steam get in your face then you know that steam is packed full of the spice from the peppers.

I figured most of the capsaicin which is what gives the hot peppers their heat was evaporating during the cooking time. Dan agreed that was a good possibility.

I decided to hold off on adding the habanero pepper to the pot until the jam was done. This made a big difference. The jam still lost some of it’s spicy heat when it was processed but not as much as it would have if I had added the minced habanero pepper to the pot at the beginning of the cooking time.

By the way the capsaicin in hot peppers is what causes your hands to burn after you have been chopping hot peppers. It is an irritant and will cause extreme pain when it comes into contact with your bare skin and especially mucus membranes.

Always use caution when handling hot peppers or believe me (see link above for the sad and painful pepper burning story I shared a few years ago).

How to Make Peach Habanero Jam

Ingredients

4 cups chopped and mashed Peaches
2 teaspoons Ball Citric Acid (optional to prevent browning)
3 teaspoons cool water
4 1/2 tablespoons Ball Classic Pectin
3 tablespoons bottled lime juice
5 cups granulated white sugar
1 teaspoon butter (optional to help reduce foaming)
1 3/4 tablespoon finely minced habanero pepper *see notes

Directions

Prepare the peaches by peeling, pitting and chopping.
Mix the Ball Citric Acid and 3 teaspoons of water together. Stir into the peaches to prevent browning.
Place the chopped peaches, lime juice and pectin in a large pot.
On medium high heat bring the ingredients to a rolling boil.
Once boiling add the sugar and butter (if using) to the pot and stir well until sugar dissolves.
Bring mixture to a rolling boil stirring continually.
Remove from heat and skim off any foam.
Stir the minced habanero pepper into the jam. (see notes!)
Pour into hot prepared jars, wiping the rims and placing a flat lid and band on each hot jar.
Process in a hot water bath for 15 minutes.
Makes 5 1/2 pints of jam.

Notes:

Always wear rubber gloves when handling hot peppers!
To control the amount of spicy flavor of the habanero pepper in this Peach Habanero Jam recipe follow these suggestions below.
Very Hot Pepper Jam: If you absolutely love the hot fiery flavor of habanero peppers (pepper-heads unite!) trim the cap off the habanero pepper and chop the entire pepper, seeds and membrane for this recipe. This will result in a very hot and habanero flavored jam.
Medium Hot Pepper Jam: To reduce the heat a bit remove all the membrane and only chop the pepper and seeds.
Least Hot Pepper Jam: Remove all the seeds and membrane before chopping the habanero pepper.
Least amount of hot spicy flavor: Add 1/2 the amount of minced habanero pepper minus the seeds and membrane to the peach habanero pepper jam recipe.

When to add the habanero pepper to the pot?

Like your pepper jam fiery hot? Hold off on adding the minced habanero pepper to the jam pot until after you have cooked the jam. Go back and read the post for more detailed information!

The good folks over at the Washington State Fruit Commission sent me a big box of sweet plump Washington State Peaches to make this Peach Habanero Jam recipe.

Check out the Sweet Preservation website for more canning recipes, canning labels, canning resourses and how to throw your own home canning party!