Peach-Habanero Jam recipe

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Ingredients

2 pounds fresh peaches - peeled, pitted, and diced
5 each habanero peppers, seeded and minced
4 cups white sugar
1 cup brown sugar
3 fluid ounces whiskey
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 teaspoon white vinegar
2 sterilized pint-sized jars

Nutrition Info

135.6 calories
carbohydrate: 33.2 g
cholesterol: : -
fat: : -
fiber: : -
protein: : -
saturatedFat: : -
servingSize: -
sodium: 3 mg
sugar: 33 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

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

Recipe Yield

2 pint-sized jars

Recipe Note

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

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