Turn peaches and fruity hot habanero peppers into a delicious sweet and spicy preserves. Peach habanero jam is perfect on wings, as a glaze for pork chops or with cream cheese and crackers for a quick and easy appetizer.
Use the fruity heat of habaneros with sweet peaches to make the perfect sweet and spicy hot pepper jelly. This easy 4 ingredient recipe will give you a thick and tasty jelly that is perfect with grilled meats or mixed with cream cheese for an easy dip.
We started making this recipe in 2015. My dad had a habanero plant in the garden and we were looking for ways to use them.
Now it has become a favorite. So, we have to hunt down habaneros every summer as we no longer grow them.
Luckily our CSA usually has some. We just have to wait for them to appear.
The fruity habaneros go so well with peaches, so it is hard to not fall in love. Luckily this recipe is super simple to make.
We usually use frozen peach slices to make it extra. We just cook it down and it it with an immersion blender to get the texture we like.
It doesn’t require any pectin or gelatin either. It thickens up plenty on it’s own.
I like to use a cast iron pan when I make jams and jellies. The thick bottom helps keep hot spots under control so the thick sugary mixtures are less likely to stick and burn.
Get the right consistency every time
When you think the jam is done, put a small drop on a plate and stuck it in the fridge. It will cool down quickly and give you a preview of how thick it will be.
If it is good, go ahead and take it off the heat. If it is still too loose, go ahead and cook it a bit longer.
No guess work needed and no surprises later!
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Carlee’s Tips and Tricks
If you have them, use gloves when working with hot peppers like habaneros. If not, be sure to wash your hands several times and don’t touch any sensitive parts for several hours.
Oils left on your hands from habaneros can make eyes water for quite a while after you touch them. So be aware of your fingers and know that the burn will fade away if you forget and touch something.
If you don’t have an immersion blender, you can use a blender or food processor. Just be careful, when blending hot liquids the steam can build up and cause the lid to blow. So stop and vent the blender several times as you go.
If you are worried about the heat level, start by using just one habanero. Taste the jam after about 10 minutes of cooking and add more pepper if you want.
This jam makes a great glaze for grilled meats like chicken or pork. Use it a lot like you would a bbq sauce or glaze, just melt a little down and brush it on during the last minute or two of grilling.
We like to spread a little softened cream cheese on a cracker and top it with a dollop of jam. That way you can add as much or as little as you would like.
However, for easier serving you can stir a cup of jelly into a brick of cream cheese for a 2 ingredient cracker spread. It’s a perfect two minute appetizer.
You could also use it to make a fruity twist on a warm pepper jelly cream cheese dip. That’s a fun way to dress it up a bit and make it ooey and gooier.
Storage
These preserves will keep for several weeks in the refrigerator. You can freeze the jars for longer storage.
It will still be a great consistency for spreading over cream cheese and crackers when it defrosts.
Peach Habanero Jelly
Ingredients
- 1 pound peach slices fresh or frozen
- 2 cups sugar
- 2 Tablespoons lemon juice
- 2 habaneros
Instructions
- Wash 2 habaneros. Remove ribs and seeds then dice.
- Peel and slice fresh peaches if that is what you are using. A bag of frozen peach slices works equally as well.
- Place 1 pound peach slices2 cups sugar, 2 Tablespoons lemon juice, and prepared habaneros in thick bottomed pot or dutch oven.
- Turn heat to medium low and bring to a slow boil. Stir occasionally to ensure nothing is sticking. The mixture will be really foamy. Keep at a low boil, stirring frequently for 15 minutes.
- Use an immersion blender to make the mixture as smooth as you would like.
- Check the consistency of your jelly by dropping a small drop on a plate and sticking it in the fridge for a minute. If it is still runny, continue to boil until you get your desired consistency.
- Ladle the habanero pepper jam into clean jars and keep in the refrigerator for up to a month or the freezer for 6 months.
Video
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Habanero peppers have such great flavor too! Only problem is you can't really eat too many at a time. I bet the peach brings such a yummy sweetness and this jelly tastes wonderful. Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. 🙂
We stuffed some a couple of weeks ago, and we each only had one or two! They definitely were a bit more intense that the jalapenos we normally do. They really do go well with the peaches and the sweet is so good with the heat. We stuffed wontons with cream cheese and this jelly last week and it was so good! I just had a snack of cream cheese and this jelly over crackers, also very good!
I LOVE jelly with a little kick…or even a big kick. Thanks for posting this. I made a peach pepper preserves earlier this season, but this looks like one that I should certainly try.
We have really been enjoying this, and it was so easy!
Yum Yum Yum! I love jalapeno jelly with cream cheese and crackers so I'm sure this would be delicious as well! Writing this one down right now to serve at this weekend's family get-together. Thanks for sharing at Inspiration Thursday!
It was really good and so much easier than I thought! We are having a fantasy football draft this weekend so I am looking forward to breaking out another jar!
Thanks for replying to my previous post with what a Habanero is. Whoa certainly sounds hot but my husband would love that. Thanks for sharing with us at #WednesdaysWisdom
They certainly aren't for the faint of heart, but if you get past the heat I think they have some fruity tones so it is perfect with the peach. You could certainly tone it down a bit if you didn't want it so hot, but my family likes to impress each other with how much heat they can stand. So I had to kick this up a level or two!
I love jalapeno jelly, but have never made it myself. I really should do that, our plants are going crazy!
Oh my I need to make this for my husband! He just loves peaches and habaneros and eats jelly on his bagel everyday. He used to eat a scotch bonnet pepper jelly but we can't find it anymore and I keep telling him we can make it. And now you have this recipe! Yay!
It is a lot easier than you would think! We really loved the results, I hope he does too.
I've never heard of Habaneros, Carlee. This jelly looks interesting and yes I agree with cream cheese would be delicious. Thanks for sharing with us at #AnythingGoes link up
They are a really hot pepper. It used to be considered the hottest of the hot peppers, but now there are even hotter ones! It is a close relative to the Scotch Bonnet pepper they use in the Caribbean. They definitely added some punch to this jelly!
I bet the peach and habanaro flavors would be tasty together, Carlee. I will have to remember your jelly testing tip. One of these days, I want to start venturing into canning.
They really do go well together. Next time I think I need to take a few seeds out though, this version is a little hot for some. I think it is tasty just the way it is though!
This sounds really good on cream cheese! Of course I'd eat pretty much anything with it LOL
Now I'm hungry…
xo,
rue
I can't wait to use some tomorrow! Thanks so much for stopping by!
I do agree, this would be great with cream cheese and crackers, the recipe seems so simple. Thanks, and I think the layout of you site is fantastic.
Thank you so much!