Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.



Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.

  • Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.

  • Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.

Nutrition Facts

135.6 calories; proteing; carbohydrates 33.2g 11% DV; fatg; cholesterolmg; sodium 3mg. Full Nutrition


Rating: 4 stars
I pinned this recipe because it looks delicious! Haven't made it yet, mostly because I would be interested in how to can this in 8 oz jars with a boiling water bath process. I have canned jams/jellies over the years, just not sure how the whiskey (alcohol) would affect the process. Any info or suggestions appreciated! Thanks! Read More