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A canning jar filled with cherry habanero jam served with crackers and cream cheese.

Cherry Habanero Jam Recipe

Arlene Mobley - Flour On My Face
Sweet Cherry Habanero Jam is a sweet and spicy easy way to preserve fresh cherries. You can adjust how hot the pepper jam recipe is very easily.
5 from 11 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Condiment
Cuisine American
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Servings 6 half pints
Calories 45 kcal


  • Rubber Gloves


  • 4 cups pitted and coarsely chopped sweet red cherries
  • 1 cup finely diced red pepper
  • 1 Scotch Bonnet Habanero pepper finely minced **see notes
  • 4 ½ cups white granulated sugar
  • 6 tablespoons Ball Real Fruit Pectin Classic
  • 2 tablespoons lime juice
  • 1 tablespoon butter optional
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  • Wash cherries then stem and pit them into a large bowl, catching as much cherry juice as possible.
  • Coarsely chop the pitted cherries and place them into your large canning pot.
  • Add the lime juice to the pot of cherries and toss well.
  • Dice the red pepper and place into the pot with the cherries.
  • ** Put rubber gloves on and finely mince the habanero pepper. For a mild pepper jam remove all seeds and remove the pith. For a medium-hot jam leave the seeds in. For a hotter jam mince the entire habanero pepper with seeds and pith and place into the pot with the other ingredients.
  • Add pectin to the pot and heat on low, occasionally stirring until the pectin melts.
  • Increase the heat to medium-high and bring to a roiling bowl.
  • Add sugar, stirring until the sugar is mostly dissolved.
  • Return to a roiling boil.
  • Add butter to cut down on foaming. (if using)
  • Boil for one minute.
  • Remove the pot from the stove.
  • Skim off any excess foam.
  • Fill your prepared jars leaving a ¼ inch head space.
  • Wipe rim of jar with a damp paper towel, place flat lid on top of jar and place band on screwing until just hand tightened.
  • Process your filled jars in a hot water bath for 10 minutes.


  • Note: The Cherry Habanero Jam recipe has been adapted from the Ball Blue Book Guide to Preserving Red Chili Cherry Jam recipe.


Serving: 2Tablespoon | Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 17mg | Fiber: 1g | Sugar: 10g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg
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