If you’re in search of a flavorful addition to elevate your next charcuterie board, look no further. This recipe promises a delightful combination of sweetness, savory notes, and a spicy kick that will make a lasting impression on your taste buds.
Using peaches vs. nectarines for this recipe
In this recipe, you have the flexibility to use nectarines as a substitute for peaches (you’ll see the photos actually use nectarines rather than peaches!)
Nectarines offer a convenient option if you prefer not to peel the fruit, as their thinner skin is much thinner and less noticeable. Additionally, nectarines bring a delightful touch with their mellow floral notes, harmonizing beautifully with the inherent fruitiness of habanero peppers.
Can I use canned peaches?
We recommend using fresh peaches or nectarines rather than canned for the best flavor and texture. However, you can use canned peaches if that’s all you have on hand; you’ll just have to watch for the right consistency and taste for sweetness. Because peaches are canned in syrupy juice, you may not need to add as much sugar to the recipe, or you may need to counterbalance with a little bit more lemon juice.
How to make peach habanero jam with no pectin
This recipe utilizes the natural pectin in the fruit without relying on added pectin. Pectin is often added to jams and jellies to make it thicker, but as long as you cook this jam for long enough, it will thicken up nicely without added pectin.
How to get the perfect jammy consistency
Timing is everything when it comes to perfecting your jam’s consistency. There are a couple of different ways you can test the consistency of your jam:
When you start your jam, place a glass plate in the freezer. When you think your jam has reached the right consistency, place a spoonful of hot jam on the cold plate and hold it vertically. You will know it’s done if it drips slowly rather than quickly dribbling down.
You can also do a simpler version of this test by simply spooning some of the jam in a spoon or spatula and holding it a couple of inches above your boiling mixture (be careful not to splash!). If it clings to the spoon and drips slowly, it’s done!
How to use spicy peach habanero jam (or any pepper jelly)
Like other pepper jellies, spicy peach habanero jam offers a surprising range of uses in your culinary repertoire. It’s a fantastic companion for cheese and crackers, elevating your charcuterie board to new heights.
Moreover, this jam adds a delightful sweet and savory dimension to various dishes. Consider using it as a marinade for your grilled meats, creating a delectable glaze for sticky-sweet wings, or even as a unique topping for ice cream. Its versatility knows no bounds, making it a valuable addition to your kitchen arsenal.
Sweet and spicy habanero jam
- 2 cups peaches chopped
- 2 cups sugar
- ¼ cup minced habanero peppers seeds removed
- ¼ cup lemon juice
- A pinch of turmeric
- ¼ tsp salt
- 1 tsp butter
- Put the peaches, sugar, habanero peppers, lemon juice, salt, turmeric, and butter in a heavy-bottomed pan.
- Stir to combine everything. Bring the mixture to a boil for 20-30 minutes, stirring frequently.
- Mash the peaches a bit with a wooden spoon.
- Once the jam has thickened, remove it from the heat and ladle it into clean jars.
How to make this recipe hotter (or milder)
One of the benefits of making refrigerator/freezer jam rather than canned is that you can adjust the ingredients to your liking without any problems. If habaneros are too hot for you, you can replace the habaneros with a milder pepper.
Sweet habanada peppers are the closest in flavor you’ll find to habaneros without the heat, but you can also use red or orange bell peppers or mini-snacking peppers. You can make it completely mild by replacing 100% of the peppers in this recipe, or you can make it milder by replacing only a percentage of the hot peppers to match your heat preference.
To make this jam even hotter, consider the Red Savina habanero rather than the classic orange habanero. Red Savina habaneros range from 350,000 to almost 600,000 SHU, compared to orange habanero’s 100,000-350,000 SHU.
Difference between jam and jelly
You’ve probably heard of pepper jellies before — so what’s the difference between pepper jam and pepper jelly? Both are made with hot peppers and fruit, but jam uses the whole fruit, while jelly uses just the fruit juice. Jam can have fruit pieces and sometimes seeds (like berry jam). Jelly, on the other hand, has a smoother, predictable consistency, while jam is hearty and more fruit-like.
Is this recipe safe for canning?
This peach habanero jam recipe is not safe for canning. However, it works wonderfully as a freezer jam. We recommend Ball’s apricot habanero jelly if you’re looking for a canning option with a similar flavor profile. While our recipe offers superior flavor and consistency, eating it within 2 weeks or freezing it to ensure its quality and safety is crucial.
Sweet and spicy peach habanero jam offers a world of flavor possibilities. This versatile condiment enhances everything from charcuterie to grilled meats and even desserts. Embrace the unique blend of sweetness and heat, and let your culinary creativity flourish with this remarkable jam.