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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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 week
total:
1 week
Servings:
80
Yield:
80 servings
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put peaches in a Dutch oven or soup pot; stir in lemon juice, vanilla bean, cinnamon, allspice, nutmeg, and cardamom.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

75 calories; proteing; carbohydrates 19.2g 6% DV; fatg; cholesterolmg; sodium 2.4mg. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/08/2014
The first batch I made was good but I couldn't taste the heat at all and it did not thicken up. The next batch I doubled the habaneros to 4 and included the seeds and all using 4 cups of chopped peaches (per the recipe in the pectin for peach jam). It was perfect and a big hit at work. The perfect marriage of heat and sweet. Read More
(7)

Most helpful critical review

Rating: 3 stars
08/16/2014
Well I should have paid attention to the "spiced" part. I made this in August when the peaches were ripe and while my husband liked it it was just too Christmassy tasting to me. Couldn't really taste the peaches at all (and they were fantastic as I peeled and nibbled). Also the directions say to boil the pectin add sugar then boil again. This is the opposite of what the pectin packets say (boil sugar first then add pectin then boil again) and processing for 15 minutes was too long even at 5 000 feet so the result is 11 jars of peach habanero sauce. We will use it but it isn't jellified. Oh and one final note... I had never handled habanero peppers before. I didn't wear gloves to de-seed them and about an hour later I scratched my eye with my fingernail. It took an hour of flushing my eyes with saline and milk before the pain went away. Totally my fault just be careful. Holy cow that was a painful lesson to learn. I will try the recipe again but next time without as much allspice and I will follow the directions on the pectin packs so that these set and will update. Probably next year. Good luck! Read More
(4)
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
09/08/2014
The first batch I made was good but I couldn't taste the heat at all and it did not thicken up. The next batch I doubled the habaneros to 4 and included the seeds and all using 4 cups of chopped peaches (per the recipe in the pectin for peach jam). It was perfect and a big hit at work. The perfect marriage of heat and sweet. Read More
(7)
Rating: 3 stars
08/16/2014
Well I should have paid attention to the "spiced" part. I made this in August when the peaches were ripe and while my husband liked it it was just too Christmassy tasting to me. Couldn't really taste the peaches at all (and they were fantastic as I peeled and nibbled). Also the directions say to boil the pectin add sugar then boil again. This is the opposite of what the pectin packets say (boil sugar first then add pectin then boil again) and processing for 15 minutes was too long even at 5 000 feet so the result is 11 jars of peach habanero sauce. We will use it but it isn't jellified. Oh and one final note... I had never handled habanero peppers before. I didn't wear gloves to de-seed them and about an hour later I scratched my eye with my fingernail. It took an hour of flushing my eyes with saline and milk before the pain went away. Totally my fault just be careful. Holy cow that was a painful lesson to learn. I will try the recipe again but next time without as much allspice and I will follow the directions on the pectin packs so that these set and will update. Probably next year. Good luck! Read More
(4)
Rating: 4 stars
08/28/2014
Delicious! As another reviewer mentioned mine also did not set up and is more of a 'syrup'. I'll still use it because the flavor is wonderful but I'm suspecting that it is the cooking method (adding the pectin before the sugar) that is the reason why this did not set up properly. I was tempted to do it the way that it says on the pectin package but I wanted to stay true to the recipe. I'm still giving this 4 stars b/c like I said it is delicious and had a really nice flavor with a nice spicy kick which we enjoyed. If I try this again I will follow the cooking method on the pectin package. Thanks for sharing.:) Read More
(3)
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Rating: 5 stars
08/13/2014
Delicious! I used 4 Cherry Bomb hot peppers from my garden and 1 less cup of white sugar. I pureed half the peaches with the peppers in the food processor mashed the rest then blended it all together. My peaches ran about 3 to the pound for those who don't have a food scale handy. I love cardamom so always have it around. That flavor crept through just like I had hoped it would. This is a great recipe and I was happy to supply a photo. Thanks Kiki! Read More
(2)
Rating: 5 stars
07/15/2014
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! Read More
(1)
Rating: 5 stars
09/01/2013
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!! Read More
(1)
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Rating: 4 stars
09/26/2015
Made it. Now let's hope for the best. Read More
Rating: 2 stars
08/20/2015
I made this recipe this afternoon. Followed the ingredients exactly. I have 7 jars of a thin sauce I guess you'd call it. Since others have had this problem it seems like the recipe may need some tweaking. If anyone has a suggestion for what I can use this for now I would love to hear. The taste may be ok but what to do with all of these jars. Read More
Rating: 5 stars
06/25/2014
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. Read More