Peach Habanero Jam

This peach habanero jam is the perfect combination of sweet and spicy. It has a delicious smoky kick without overpowering the sweet peach flavor.

My favorite way to serve this jam is to put a thick layer of it over a block of cream cheese. Use Ritz crackers to scoop it up and oh my! I can eat a whole block of cream cheese by myself in one sitting. It’s addictively good! A great party appetizer.

You can also put butter on some toast or biscuits and then top with this jam for a breakfast option. Glazing a ham or pork chops with this is also super delicious. Peaches and pork go great together.

I love to make this for gifts for friends and family, especially the men. I find they are hard to shop for, so something food related is always a good option. Put a bow on the lid and a little card telling them to put a layer of the jam over a block of cream cheese and serve with crackers. I am willing to bet this is something they will want for every gift and holiday!

Other Canning Recipes to Try

• Canned Strawberry Jam
• Canned Tomatillo Salsa
• Canned Apple Pie Filling
• Canned Peach Salsa
• Canned Coleslaw

Equipment Needed

• Canning Jars, Lids and Rings
• Canner
• Canning Rack
• Ladle
• Canning Funnel
• Jar Lifters
• Stainless Steel Pot

Ingredients

• Peaches
• Habaneros
• Grangulated Sugar
• Lemon Juice
• Liquid Pectin

Instructions

• Prep all your jars, lids, and other canning items. This includes washing the jars, lids, and rings. Fill your canner with water. Set out a dish towel to set the finished jars on, canning tongs, and a plastic knife for debubbling.
• Peel and remove the pit of the peaches. Finely chop 3 and 3/4 cups worth.
• Wash and dry the habaneros. Remove the stem and the seeds. Very finely chop 1/4 cups worth.
• Add your chopped peaches, habaneros, sugar, and lemon juice to a large stainless-steel pot. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in your liquid pectin. Boil hard for one minute while stirring constantly. Remove from the heat and skim off the foam and discard it.
• Ladle the hot jam into your jars, leaving 1/4-inch headspace. Debubble.
• Wipe down the rims of the jars with a damp paper towel. Put on the lid and screw down fingertip tight. Do not over tighten the lids.
• Place your jars in the canner. Cover with an inch of water over the jars. Place the lid on the canner and bring the water to a boil. Once boiling, process for 10 minutes.
• Remove the jars and place directly on a towel to cool completely. Do not touch them for 24 hours. Once cooled, remove the rings and wipe down the jars. Label the lid and write the date on it. Store in a cool, dark place. Any jars that didn’t seal, put the ring back on and store in the refrigerator and enjoy them first.