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Home » Recipes » Jellies » Habanero Pepper Jam

Habanero Pepper Jam

by Mike Hultquist · Jun 17, 2015 · 329 Comments

Jump to Recipe

A recipe for sweet and spicy habanero pepper jam made with plenty of habanero peppers.

Habanero Pepper Jam - Recipe

Habanero pepper jam coming your way! I used to shy away from making jams and jellies. I'm not sure why. Growing up, I was pretty boring, actually. All I ever ate was grape jelly. Peanut butter and jelly was a daily thing, and if you served me grape jelly with seeds in it, forget about it!

And don't even get me started on strawberry jam.

Fast forward a few years - fine, MANY years - and here I am, making habanero jam. I mean, just look at it! Isn't it beautiful? I'm so happy my taste buds have evolved.

Habanero peppers are some of the best to work with. They are nice and spicy and have an inherent fruitiness and sweetness that lends them to spreads like jams or jellies. A note about that - the biggest difference between a jelly and a jam is that a jam has the fruit bits in it.

A jelly typically uses only the juice or essence of your flavoring ingredient, like grape juice or strawberry juice. I prefer the actual habanero pepper inside the spread, so it is technically a jam.

Let's talk about how we make this habanero jam, shall we?

How to Make Habanero Jam - The Recipe Method

First, add your habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.

Next, scoop out the peppers and add them to a large pan along with your sugar, vinegar, lemon juice, and salt.

Bring the mixture to a boil then reduce heat to low and simmer for about 10 minutes.

Return the heat to high and bring mixture to a rolling boil. Stir in the pectin and boil for 1 minute, stirring constantly. Remove from heat.

If using food coloring, add it now and stir.

Ladle the liquid into sterilized jars and cover.

Process the jars in a boiling hot water bath for 10 minutes.

Remove and let cool overnight. The liquid will thicken up into a nice habanero jam for you. So delicious!

What is habanero jam good for?

Use it as you would use any other jelly or jam, by spreading it over cream cheese on toast, over bread for sweeter sandwiches, but it is also great over fish. I like to serve it over salmon or white fish. Spoon it when the fish is hot and it will melt over a bit. No need for a sauce.

It also makes for a good gift! Lastly, a quick note about the sugar content. Some recipes call for almost double the amount of sugar I've included here. You can add more sugar, but really, you don't need that much. This is plenty, plenty sweet with the amount I've included.

Patty's Perspective

What is habanero jam good for, Mike asks? My answer - what ISN'T it good for? Well, maybe 8-year-old PB&J Mike would answer differently, but really, don't just think of it as a sweet jam.

If you think of it more as a sauce, it becomes very versatile. Instead of reaching for that bottle of sweet hot sauce, try this instead. I want to try this on hot wings. Can't wait for that!

Habanero Pepper Jam - So Pretty, So Sweet, a Bit Spicy

Here is a link to the jam jars that I personally use and prefer. Highly recommended. Affiliate link - FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12

Try Some of My Other Popular Jelly and Jam Recipes

  • Scotch Bonnet-Peach-Pepper Jam
  • Pineapple-Mango Pepper Jam
  • Kiwi-Jalapeno Jam
  • Habanero Pepper Jam
  • Jalapeno Jelly
  • Pepper Jelly Recipes

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Habanero Pepper Jam - Recipe
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Habanero Pepper Jam - the Recipe

A recipe for sweet and spicy habanero pepper jam made with plenty of habanero peppers.
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: habanero, jam, spicy
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 50kcal
Author: Mike Hultquist
Servings: 64
Tap or hover to scale
4.95 from 86 votes
Leave a Review

Ingredients

  • 1/2 pound habanero peppers chopped
  • 4 cups granulated sugar
  • 1 1/4 cups cider vinegar
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 3 ounces liquid fruit pectin
  • 4 drops food coloring if preferred

Instructions

  • Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
  • Scoop out the peppers and add to a large pan.
  • Add sugar, vinegar, lemon juice, and salt.
  • Bring to a boil then reduce heat to low and simmer for about 10 minutes.
  • Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
  • If using food coloring, add it now and stir.
  • Ladle jam into sterilized jars and cover.
  • Process jars in a boiling hot water bath for 10 minutes.
  • Remove and let cool overnight.

Notes

Makes about 1 quart (32 ounces).
Heat Level: Medium. The sugar tames much of the habanero heat. Add more habaneros for a hotter version.

Nutrition Information

Calories: 50kcal
Habanero Pepper Jam - Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Habanero Pepper Jam - Get the Rercipe

Habanero Pepper Jam - Recipe | ChiliPepperMadness.com

 

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    Recipe Rating




  1. kevin frederick says

    March 11, 2023 at 2:16 pm

    what ratio change would I use if I substitute pectin with gelatin
    do I add more sugar?
    cook how much longer?

    I have weck jarring glassware with glass tops. I can use these correct?

    thank you in advance

    Reply
    • Mike Hultquist says

      March 11, 2023 at 4:37 pm

      Kevin, you can use gelatin, though I don't have the exact measurements for it. You will likely get a thinner consistency, and will likely need more sugar and longer simmering time, but should still work. If you make it that way, let me know how much gelatin works best for you to share with other readers.

      Reply
      • kevin frederick says

        March 13, 2023 at 3:03 pm

        thank you so much....I ran out and found pectin...lol. living in Mexico makes it more challenging to find certain ingredients

        thanks again

        Reply
        • Mike Hultquist says

          March 13, 2023 at 3:05 pm

          No problem, Kevin. Glad I could help.

          Reply
  2. jo merrell says

    March 09, 2023 at 7:17 am

    Hi Mike,
    Jo here and thanks for your reply that food color addition is not necessary. There's plenty of color from the peppers. I made the last batch too tame, trying to accomodate too many different people's heat tolerance levels.
    Regret it now. Can I fix the batch by perhaps reheating it (with added chopped
    hab peppers and external stove heat)? I think I would probably have to add more pectin for the process to re-jel?

    Reply
    • Mike Hultquist says

      March 09, 2023 at 7:33 am

      Glad to help, Jo. Yes, I have had success reheating jelly this way. Just as you mention, reheat it, add you peppers, then add a bit more pectin to solidify again. Let me know how it goes.

      Reply
  3. Logan says

    December 03, 2022 at 1:38 pm

    5 stars
    2nd time making this and my family LOVES this for a glazing on ribs! Only problem I am running into is how do you keep the habanero’s from floating to the top after canning?

    Reply
    • Mike Hultquist says

      December 03, 2022 at 1:47 pm

      Nice! Yes a perfect glaze, Logan. You can try giving the jam a shake before it hardens up, so the peppers are more uniform, or just turn it over a few times during the process. Or, try to stuff in even more peppers.

      Reply
  4. Kelsey says

    November 12, 2022 at 5:24 pm

    5 stars
    Hi! So excited for this! My jars are just sealing now 🙂 I made two pint jars, but I am now thinking I should have used the next size down... as I'm not sure how fast I'll get through a pint jar. How long does it last, once it's been opened?

    Thanks! My boyfriend grew a bunch of habaneros this year and we are trying this out. We did add a bit of mango too... there is a commercial version that has some mango in it that he likes so we're giving it a go!

    Reply
    • Mike Hultquist says

      November 13, 2022 at 8:21 am

      Thanks, Kelsey! This will last months in the refrigerator after opening.

      Reply
      • AJ says

        December 14, 2022 at 4:41 pm

        5 stars
        I was curious as to how long they last and does this need to be refrigerated after the jelly forms overnight?

        Reply
        • Mike Hultquist says

          December 14, 2022 at 5:16 pm

          AJ, this does need to be refrigerated. It will last several months due to the vinegar content. I hope you enjoy it!

          Reply
          • Molly says

            January 02, 2023 at 1:09 pm

            It only needs to be refrigerated after opening a jar, right? It’s shelf stable jelly after canning it?

            Reply
            • Mike Hultquist says

              January 02, 2023 at 1:29 pm

              Molly, yes, it will be shelf stable after processing in a hot water bath. Only refrigerate after you open it. Enjoy!

              Reply
              • Molly says

                January 27, 2023 at 4:26 pm

                Thank you!

                Reply
  5. S.May says

    November 08, 2022 at 12:23 pm

    5 stars
    About to start with Panamanian habaneros (extra hot!), 2 questions:
    1. Liquid pectin sold out, using powdered, is there a conversion?
    2. You mention food coloring- why and what color?

    Thanks

    Reply
    • Mike Hultquist says

      November 08, 2022 at 12:46 pm

      You'll need to follow the instructions/ratios on the powdered pectin packet. Usually it is 1 packet per batch. You don't need food coloring, unless you want to add a deep color. I never use it. Let me know how it turns out for you. Enjoy!

      Reply
  6. G Simmons says

    November 05, 2022 at 12:42 pm

    5 stars
    P.S. Forgot to say we have been making this recipe with great success since 2019! Thanks.

    Reply
    • Mike Hultquist says

      November 05, 2022 at 1:17 pm

      Outstanding!

      Reply
  7. G Simmons says

    November 05, 2022 at 12:39 pm

    5 stars
    Our family loves this recipe!!! Especially on an everything bagel with plain cream cheese topped with the habanero jelly!

    We have a friend who loves to plant the peppers for color in his garden but doesn't actually use them so we are the beneficiaries of his benevolence!

    As a thank you, I took a couple of jars to the gardener to say thank you and he shared them at the gathering of friends who are all requesting the recipe.

    Your site has given us great recipes that are easy to execute. Thank you for sharing!

    Reply
    • Mike Hultquist says

      November 05, 2022 at 1:17 pm

      Awesome to hear! I love this! Thanks for much for sharing!!

      Reply
  8. carolyn says

    November 05, 2022 at 12:17 pm

    Any way to cool this down?? — my texas habaneros -are sooooo hot! Only made 1/2 of the recipe. We will try on cream cheese, but just a spoon sends me over the moon!!

    Reply
    • Mike Hultquist says

      November 05, 2022 at 1:16 pm

      Sorry, Carolyn! The best way is dilution, so you can make another batch of MILD jam, then combine them. Or serve it with some dairy, which can counteract the heat a bit.

      Reply
  9. Sandy Sherman says

    November 03, 2022 at 3:35 pm

    5 stars
    Made a single batch and have the second one in the canner now! Wish I knew how to upload photos but it came out FANTASTIC!!!! Luckily for me one jar did not seal so out came the cream cheese and crackers. Thank you Mike❤️

    Reply
    • Mike Hultquist says

      November 03, 2022 at 3:39 pm

      Awesome, Sandy! Glad you loved it! I need to make some more!

      Reply
      • Sandy Sherman says

        November 03, 2022 at 3:54 pm

        Well get to it! I'll guarantee you'll love it!!!

        Reply
  10. Sandy Sherman says

    November 03, 2022 at 11:28 am

    Making it today! Can I double the recipe?

    Reply
    • Mike Hultquist says

      November 03, 2022 at 12:17 pm

      You sure can, Sandy! Just double the ingredients. Enjoy!

      Reply
  11. Johnny says

    October 30, 2022 at 4:36 pm

    5 stars
    Tried this it turned out great! Then had a thought used the habanero recipe and substituted with Tabasco peppers. WOW! Taste great. Hotter than the habanero.

    Reply
    • Mike Hultquist says

      October 31, 2022 at 6:26 am

      Perfection! Glad you enjoyed it, Johnny.

      Reply
  12. Susan says

    October 30, 2022 at 2:00 pm

    5 stars
    Made this jam once. delicious! Going to try another batch today incorporating pineapple.

    Reply
  13. mark says

    October 23, 2022 at 12:02 pm

    5 stars
    I make this every year with a couple of pounds of habaneros and it’s the dogs bolocks

    Reply
    • Mike Hultquist says

      October 25, 2022 at 8:45 am

      Haha, I hope that's good!

      Reply
  14. Sunny says

    October 21, 2022 at 3:25 pm

    Have you tried freezing it? Will it change the consistency?

    Reply
    • Mike Hultquist says

      October 22, 2022 at 6:24 am

      Sunny, I have not tried to freeze it. I believe it would affect the consistency.

      Reply
  15. Sunny says

    October 21, 2022 at 3:23 pm

    5 stars
    Amazing recipe!

    Reply
  16. Rob Brown says

    October 17, 2022 at 12:03 pm

    5 stars
    Tastes like i expected . its delish, ill make it often.

    Reply
  17. Gabby says

    October 12, 2022 at 8:20 pm

    If done properly, and boiled for vacuum, how long does it last?

    Reply
    • Mike Hultquist says

      October 13, 2022 at 5:59 am

      If properly processed in a water bath, it should last months, but check the acidity. Shoot for 3.5 pH or lower for home canning.

      Reply
  18. Phil Folts says

    October 10, 2022 at 7:14 am

    5 stars
    On my second batch I added 1 cup of fresh crushed pineapple and it set up good! This is a great recipe that is definitely a keeper.

    Reply
  19. Tammi says

    October 06, 2022 at 12:43 pm

    4 stars
    Ok. I am assuming that you meant to remove the seeds and membranes. There is nothing medium heat about this one )and I am from Texas).

    Reply
    • Mike Hultquist says

      October 13, 2022 at 7:16 am

      Tammi, you can remove them if you'd like. Sorry if you found it too hot for you. Pepper heat can vary quite a bit from pepper to pepper.

      Reply
  20. Lynda says

    October 04, 2022 at 3:49 pm

    5 stars
    Amazing recipe 1/2 way thru cooking I do try and remove 1/2 of the hot cherries seeds

    But that for me.

    Really enjoy been making it since November 2020

    Reply
    • Mike H. says

      October 04, 2022 at 4:03 pm

      I am glad to hear that, Lynda - enjoy!

      Reply
  21. Kristen says

    September 17, 2022 at 2:08 pm

    5 stars
    Hello, just finished this recipe. My jars are cooling. I did remove some membrane and seeds…my garden is producing many habaneros. Thanks for the recipe!

    Reply
    • Mike Hultquist says

      September 17, 2022 at 2:18 pm

      Awesome!! Enjoy, Kristen!!

      Reply
  22. Wanda says

    September 14, 2022 at 10:05 pm

    5 stars
    Had the grandkids pick the peppers. They all took a bite of the peppers and their eyes got wide and they needed milk. I gave them each a jar of the jam and they LOVED it. I used Sure Jell Worked great. Thanks for a great recipe.

    Reply
    • Mike Hultquist says

      September 15, 2022 at 5:57 am

      Thanks, Wanda! Glad they enjoyed it!!

      Reply
  23. Lisa says

    September 06, 2022 at 3:57 pm

    Can you use sure gel instead and if so, how much?

    Reply
    • Mike Hultquist says

      September 07, 2022 at 5:51 am

      Lisa, I haven't done this with Sure Gel. You might consult the directions on the product box and compare to this one.

      Reply
    • Wanda says

      September 15, 2022 at 6:58 am

      5 stars
      Had the grandkids pick the peppers. They all took a bite of the peppers and their eyes got wide and they needed milk. I gave them each a jar of the jam and they LOVED it. I used Sure Jell Worked great. Thanks for a great recipe.

      Reply
  24. Shelly says

    September 05, 2022 at 11:14 am

    5 stars
    Do you remove seeds and membranes?

    Reply
    • Mike Hultquist says

      September 06, 2022 at 7:08 am

      I do not, but you can if you'd like to, Shelly. Enjoy!

      Reply
  25. Celena says

    September 03, 2022 at 1:37 pm

    Fresh lemon juice or bottled?

    Reply
    • Mike Hultquist says

      September 03, 2022 at 1:54 pm

      I prefer fresh, but bottled works just as well.

      Reply
  26. Christine says

    August 31, 2022 at 6:22 am

    5 stars
    This is a great recipe. I added two jalapeños which may have been two too many. Tastes great with whipped cream cheese on crackers. Took about an hour to get everything set and made and two hours total from start to finish with the kitchen cleaned up afterwards.

    Reply
    • Mike Hultquist says

      August 31, 2022 at 6:29 am

      Thanks, Christine!

      Reply
  27. Maria says

    August 27, 2022 at 8:25 am

    Quick question, how long do I need to boil it for to can?

    Reply
    • Mike Hultquist says

      August 27, 2022 at 8:43 am

      10 minutes is usually fine, though up to 20 minutes at higher elevation.

      Reply
  28. Dave Bovio says

    August 25, 2022 at 9:26 pm

    5 stars
    My favorite thing to do with this stuff is use it on breakfast sandwiches. Take a toasted English muffin or onion roll, fry an egg over easy with a nice runny yolk, add bacon, sharp cheddar, avocado, and some of this Habanero jam. Amazing!

    Reply
    • Mike Hultquist says

      August 26, 2022 at 9:14 am

      Perfection!

      Reply
  29. Roo says

    August 25, 2022 at 12:37 pm

    5 stars
    I had some habanero and didn't want a super hot jam. I did half habanero and half red bell pepper. It is still too hot for me. I did remove seeds and membrane. I can eat with cream cheese on a cracker. Did use in a wrap with sour cream. Nice taste but I guess I'm a heat wimp. It did gel --I read how the lemon juice is important for that in addition to the pectin.The bits are at the top. I canned four jars and did two jars as refrigerator/jam since I didn't have enough canning lids. Thanks for the recipe.

    Reply
    • Mike Hultquist says

      August 26, 2022 at 9:19 am

      Thanks for sharing, Roo!

      Reply
  30. Scarlett says

    August 15, 2022 at 1:31 pm

    5 stars
    Delicious! I made this jelly and it is so popular in my family. I eat it every day on a wrap with Smucker's peanut butter.

    Reply
    • Mike Hultquist says

      August 15, 2022 at 1:47 pm

      Awesome! Sounds delicious to me, Scarlett!

      Reply
  31. Carolyn says

    August 13, 2022 at 10:18 am

    5 stars
    Looks delicious! At what point can I invert the jars so the habanero’s will mix? All floated to the top.

    Reply
    • Mike Hultquist says

      August 13, 2022 at 10:54 am

      Carolyn, you can do so as it starts to cool, when still liquid.

      Reply
  32. Matt says

    August 08, 2022 at 7:48 am

    Can you use frozen peppers?

    Reply
    • Mike Hultquist says

      August 08, 2022 at 10:16 am

      You sure can, Matt. Enjoy!

      Reply
  33. Ross Koehn says

    July 19, 2022 at 4:10 pm

    5 stars
    Awesome recipe! Thanks, Mike! I love spicy food and the recipe as written is perfect!

    Reply
    • Mike Hultquist says

      July 20, 2022 at 6:35 am

      Thanks, Ross!

      Reply
  34. Rebecca says

    July 15, 2022 at 8:16 am

    Do you put the whole pepper in the food processor?

    Reply
    • Mike Hultquist says

      July 15, 2022 at 9:24 am

      Yes, Rebecca, stems removed. You can core them if you'd like.

      Reply
  35. Henry says

    July 13, 2022 at 7:49 am

    5 stars
    I am new at canning. I found your site and have used it to process my halbernero jam and salsa. They both turned out great. I enjoy hot foods and these really add flavor and heat. Thanks

    Reply
    • Mike Hultquist says

      July 13, 2022 at 8:03 am

      Glad you enjoyed them, Henry! Nice and spicy!

      Reply
  36. Ron Stake says

    June 10, 2022 at 11:29 am

    5 stars
    My wife and I made this recipe and are very pleased with the results. I did remove the seeds, and the heat/sweet balance is awesome. The jam turned out really well. I would say heat level is a bit more than medium, but we are very pleased with the results. Thanks.

    Reply
    • Mike Hultquist says

      June 11, 2022 at 7:14 am

      Excellent! Glad you enjoyed it, Ron! I appreciate it.

      Reply
  37. Karen Kemp says

    May 04, 2022 at 6:01 am

    5 stars
    This jam is delicious! I was accidentally given a small package of habanero peppers on my grocery pickup order so I googled what do I do with habanero peppers and found your site. We buy the "Something Special" red chili jam and enjoy it. And we do like spicy food so I thought we could handle this... well... 🙂 ... I should have clued in when I saw that the habanero was the 2nd from the top on the heat spice scale on the package! Although I could eat this, after a couple of crackers with just a drop of jam, my mouth was burning! My husband said "too spicy"... I had only made a quarter of the recipe because I only had 60 grams of peppers so after reading some of the comments, I made another batch with no peppers, and mixed the 2 batches together. I think we're going to able to handle it now although it's still quite spicy. I wouldn't cut the peppers back much more or you might lose out on flavour... you might be best just to try a less spicy pepper at this point... p.s. my jam came out very thick but I realize I put a little too much pectin (I used 1 ounce for 1/4 recipe), maybe the people who are having trouble with it not setting just need a little more pectin? Mine was so thick that I couldn't even stir it the next day... All and all, I love the taste and will likely try it again as a full recipe (but with half the peppers 😉 )

    Reply
    • Mike Hultquist says

      May 04, 2022 at 6:33 am

      Thanks for sharing, Karen! I appreciate it, and glad you liked the jam! Great move mixing peppers to tame the heat.

      Reply
  38. June says

    February 16, 2022 at 7:00 pm

    5 stars
    Wow! First time ever making a jam and this was perfect! Followed the recipe exactly.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 17, 2022 at 7:26 am

      Excellent! Glad you enjoyed it, June! Off to make some more jam! =)

      Reply
  39. Marjorie H O'Bryan says

    September 25, 2021 at 8:28 am

    5 stars
    I've made this a few times and last summer I mixed habanero with blackberries. My first batch was 50/50 habanero to blackberry and it was good but thr habanero over powered the blackberry. The second batch I used 1 ounce habanero and 7 ounced blackberry and it it was fantastic. I planted lemon drop peppers this summer and just harvested a couple dozen of them. I'm gonna try this recipe with those and see what happens. Should be good.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 25, 2021 at 8:31 am

      Nice. Lemon drop peppers would be fantastic here. Also, it's so much about experimentation with ratios and different peppers, then adjusting as desired. You totally get it, Marjorie! Enjoy.

      Reply
  40. Tracey says

    September 19, 2021 at 12:47 pm

    I also had an issue with it not setting up. I'm going to let it sit until tomorrow to see if that helps. Would it be too late at that point to add more pectin?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 19, 2021 at 12:59 pm

      Yes, that can happen. No, not too late. You can always add more pectin and reprocess it.

      Reply
      • Maggie says

        October 26, 2022 at 5:56 am

        Hi! Mine also didn’t set. The first time I made this recipe it did and was amazing! But for some reason last night it didn’t. Do I need to add the same amount of pectin again if I want to re-process it?

        Reply
        • Mike Hultquist says

          October 26, 2022 at 2:56 pm

          Maggie, sorry to hear. Yes, you can definitely do that. Let me know how it goes.

          Reply
  41. Tanya Bucel says

    September 19, 2021 at 9:44 am

    5 stars
    Ok... First of all, THANK YOU FOR THIS GORGEOUS RECIPE! I had a windfall in my habaneros this year! Thank you my hubby! I making this today after reading all the remarks as well - I have been canning for years and chose to just do the recipe! Will let you know how this turns out! This is by far the BEST recipe I have seen so far this jam. Once you make this..... you will be handing this out like candy ... heads up!!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 19, 2021 at 9:56 am

      Awesome, Tanya! Super happy you are enjoying it! Thanks!

      Reply
  42. Maria says

    September 18, 2021 at 3:13 pm

    5 stars
    This is my second year making this jam! Last year I made 3 batches, this year, I’ve already made 4 batches and will make at least 2 more! Everyone loves it! My mom is 85, she eats it everyday! We have a garden, so the habanero peppers are all from the garden. Thanks for a terrific recipe, now I’m going to try the jalapeño jam.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2021 at 3:29 pm

      Awesome! So happy you enjoy it!

      Reply
  43. Michelle Rasmussen says

    September 16, 2021 at 5:30 pm

    Hello! Having habaneros for the first time and this recipe looks great. How spicy is it on a scale 1-10 with the seeds in? Thinking of i should remove the seeds to make it a bit milder.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 17, 2021 at 5:50 am

      Michelle, it's hard to say because many people have a different definition of "hot". I'd say it's pretty hot. You can core out the innards to remove much of the heat. I would give that a go, then see for yourself. FYI: The heat really isn't in the seeds, but in the whitish innards. Let me know how it turns out for you.

      Reply
  44. Heide says

    September 06, 2021 at 11:04 am

    5 stars
    Hi there!
    I made this recipe with cayenne peppers from a friend's harvest. I used the entire pepper and added an extra 2 teaspoons of dry pectin to the jam because of other reviewer's comments about the jam being loose. My finished product set up nicely and is very colorful, albeit with LOTS of seeds floating on top! I will let the recipients of this jam know that they should stir up the jam, once the jars are open. Were I to make another batch (a definite possibility), I will remove the seeds before chopping up the peppers and add a few back in while cooking.

    I enjoy spicy foods and this is a definite keeper recipe! Thanks for sharing it!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 07, 2021 at 5:38 am

      Thanks, Heide. Yes, you can remove the seeds next time. Some peppers, like cayenne, have loads of seeds. Glad you enjoyed it!

      Reply
  45. ibbeachnana says

    August 26, 2021 at 12:28 pm

    5 stars
    Definitely 5 stars for heat! LOL, I thought that I missed the part about taking the seeds and membranes out of the peppers, but not. Thanks for the recipe and I see some crispy chicken wings playing in puddles with some of my peach and some habanero jam. Have a great day.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 28, 2021 at 6:45 am

      Awesome, thanks!!

      Reply
  46. Angela says

    August 09, 2021 at 12:28 pm

    5 stars
    I made this jam last summer exactly as written. MY Gosh, it was hotter than Hades!! Not wanting to waste this batch I prepared another batch using banana peppers instead. I combined the two batches. Still hot as blue blazes!!! So I scrounge around the kitchen and found a mango. I pureed it and stirred it in. Still hot, but I canned it anyway and figured someone would eat it. Now, I have all kinds of people asking for jars of my Liquid Hot Magma Jam, and I am waiting by my 6 habanero plants for them to ripen. My daughter loves it and has used it in several ways, her favorite being added a big scoop to some homemade BBQ sauce and used on wings. Her Cajun sweetheart is in love! Thanks for the recipe and inspiration!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 09, 2021 at 12:35 pm

      Haha, nice, Angela! This is great to hear! I love it. Liquid Hot Magma Jam! So perfect. Great uses for it, btw. Thanks for sharing. =)

      Reply
  47. Gloria says

    July 29, 2021 at 3:04 pm

    5 stars
    I use the jelly and put over chicken wings and bake and keep turning them until nice and brown

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 30, 2021 at 6:27 am

      Sounds perfect, Gloria!

      Reply
  48. John says

    July 10, 2021 at 1:20 pm

    Can you freeze it? I did not read all the comments, so I apologize if this is a repeat.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 10, 2021 at 1:27 pm

      John, I have never frozen jam, but I do believe you can do it. Just keep enough headspace in your container. Let me know how it goes for you.

      Reply
  49. Patti Seaney says

    June 30, 2021 at 11:29 am

    5 stars
    I make this recipe all the time!! I am known as the "crack" queen because my friends all call it "crack". I follow it to the letter and it has always turned out perfect! Thanks for sharing this and other really great recipes!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 30, 2021 at 11:35 am

      Thanks so much, Patti! I know, this is SO GOOD!!!

      Reply
  50. KayBee says

    June 23, 2021 at 3:46 pm

    5 stars
    Hi! I'm wondering why vinegar is needed. I've never made jam that required that so just curious. I'm wanting to make a tayberry or raspberry habanero jam. 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 24, 2021 at 7:32 am

      KayBee, it's good to help it keep longer because of the acidity. You can skip it and use another liquid. Let me know how it turns out for you.

      Reply
  51. Nick De Ste Croix says

    June 02, 2021 at 1:07 pm

    5 stars
    Hi Michael.
    I regularly make this habanero jam, but was wondering if I could also add mint to it?
    If so, how much mint do you think it would need, and would fresh or freeze dried be best?
    Thanks, and keep up the good work!
    Nick

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 02, 2021 at 1:21 pm

      Hey, Nick. If you were making a jelly, I would say YES to fresh mint, but since this is a jam (where you leave the peppers and bits in the jam), I'd be a little concern about the floating herbs. I think it would be ok, though. I would add fresh finely chopped mint in after you boil everything, then proceed. Freeze dried would work nicely as well, or even frozen. Let me know how it turns out for you.

      Reply
      • Peter says

        September 21, 2022 at 9:23 pm

        5 stars
        I've added fresh mint to many recipes. When using it, I grind it into a small portion of the recipe's sugar volume until the sugar simply looks like I've added green colouring, I then mix it with the remainder of the sugar and proceed as required by the recipe.
        I haven't used it in this recipe, as I love it just as it is.

        Reply
        • Mike Hultquist says

          September 21, 2022 at 9:31 pm

          Thanks, Peter!

          Reply
  52. Tom says

    May 31, 2021 at 12:25 am

    4 stars
    I love spicy food and enjoy it pretty much every day, but I followed the recipe above and found the jam to be too hot to enjoy. I de-seeded that habaneros and used a full pound of the flesh so I knew it would have some kick but now I am wondering if there is a way to tame it down somewhat? Today I put cream cheese on toast, then added a thin covering of the jam, and then added my omelet on top and still the kick came through really powerfully...

    Sorry Michael, I sent in a comment saying that I found this recipe too hot, but now found the problem in that I used 1/2 Kg of habaneros, not 1/2 lb. I've also identified my habanero as a Red Savina, which is far hotter than many of the other habanero varieties. So the problem remains, where to from here? I can simply dilute it by reheating a new batch with all ingredients but the habaneros and then add them in, bring to the boil and then jar it. Would this seem like a reasonable approach?
    Cheers, Tom

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 01, 2021 at 6:58 am

      Thanks, Tom. Yes, you can either make another batch with no peppers or mild peppers, then combine them. Or, reheat and dilute as you mention for a double batch that way. Let me know how it goes for you.

      Reply
  53. Pam says

    December 07, 2020 at 7:06 am

    5 stars
    My hubby loves this recipe. The hotter the better. Our Habanero's are in abundance this year. Will be making lots more of this. I do have one question. I have made two batches and they both set up more consistent with firm jelly. Is that normal? Thanks for the great recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 07, 2020 at 9:34 am

      Thanks, Pam. Yes, I've seen some variability in the firmness/consistency of the jam sometimes, though it will usually firm up nicely.

      Reply
  54. bowtie6 says

    November 08, 2020 at 4:09 pm

    Awesome recipe - I've made three different batches so far. I've deviated a bit though - added Tabasco peppers as well as Havasu peppers. And to make things more exciting I've added a couple of mangos.

    The results are amazing!

    https://bowtie6.com/habanero-pepper-jam/

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 09, 2020 at 1:36 pm

      Very nice! Yes, these recipes are very easy to adapt with other peppers.

      Reply
  55. Mitch says

    November 05, 2020 at 2:48 pm

    4 stars
    Love the recipe. I find the jam to be very hot. Even a nibble gets me sweating. I tripled the recipe and added an extra 3oz puch of pectin because last time my jam was a little loose. I also took extra care to remove a bunch of seeds before chopping, which took way more prep time, but it turned out great. Thanks for the recipe.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 07, 2020 at 7:29 am

      Thanks, Mitch. Glad you enjoyed it.

      Reply
  56. Robert Troxell says

    October 31, 2020 at 4:42 pm

    5 stars
    I used a few more peppers and sampling the pan residue required 2 pints of milk to calm the burn. The taste is superb. The yield was exactly 32 ounces. I also used dry pectin in place of liquid. I used 1 box because that was recommended on the label recipe for the same amount of sugar. Seems to be setting up fine. No problems with pepper pieces floating, but the seeds stay at the top. I would consider removal for aesthetic value. You could easily half the pepper quantity and still have a spicy jam.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 01, 2020 at 8:02 am

      Thanks for sharing, Robert! Enjoy.

      Reply
  57. Mike says

    October 26, 2020 at 6:52 pm

    5 stars
    First time making it and it’s absolutely the best thing I have tasted. Going to mix it up a bit with different peppers I have and see how it goes

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 27, 2020 at 5:08 am

      Wonderful! Thanks, Mike!

      Reply
  58. Erica A SM says

    October 19, 2020 at 5:20 am

    Approximately, how many habaneros are there in a 1/2 pound and how many half pint jars will this recipe make? My habanero plant was very generous this season. lol, it's a good problem to have!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 19, 2020 at 6:41 am

      Erica, sizes vary, but approximately 15 peppers.

      Reply
  59. Sean Parnell says

    October 15, 2020 at 3:34 pm

    5 stars
    Follow up. Jam consistency was perfect the peppers that floated up stirred in just fine. Awesome flavor. Way over the top on the heat. My doing as I used Habaneros and a bunch of Kraken scorpions. The sugar didn't tame the heat as much as I thought it would. Certainly not your typical grocery store hot pepper jam.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 16, 2020 at 8:26 am

      Thanks, Sean!

      Reply
  60. Sean Parnell says

    October 14, 2020 at 12:00 pm

    Just did jam for the 1st time. processed for 10 min in hot water bath. is it normal for all the peppers to float to the top of jars?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 14, 2020 at 12:13 pm

      Sean, yes, not always but it does happen. I's happened to me a few times. You stir it back down but then would need to redo the water bath. I would just stir it after you open it next time.

      Reply
  61. Jose says

    October 11, 2020 at 7:25 pm

    Ok new to all of this. So my question is how long is the shelf life. I will probably be making around 10+ jars of this. Do they have to be stored in the fridge, freezer or is the shelf fine. Obviously in fridge once opened. Thanks again and can’t wait to try this.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 12, 2020 at 2:03 pm

      Jose, this should last a few months easily in the fridge, especially with the vinegar as a preservative. You can always process the jars in a water bath for shelf keeping. They will keep many months or even years this way, until opened.

      Reply
  62. Ray Hobba says

    October 09, 2020 at 12:33 pm

    Can you add peaches and how will it affect ratios?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 10, 2020 at 1:43 pm

      Ray, yes, you can use peaches. Check out this recipe for Peach-Scotch Bonnet Jam for ratios. Just use habaneros with it. Great stuff! https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/scotch-bonnet-peach-pepper-jam/

      Reply
  63. Kylie says

    October 07, 2020 at 11:56 am

    I want to add either mango or peach to this recipe. Do I just add some in? Or is there a certain way to go about it?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 07, 2020 at 12:17 pm

      Kylie, no problem. Just replace half the amount of peppers with the same amount of chopped mango or peach. I have other recipes like this on the site. Check out my Chili Pepper Jam Recipes: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/

      Reply
  64. Judy Peterson says

    October 02, 2020 at 3:30 pm

    I want to try this recipe with such great comments on how good it is! My question is if the jam can be frozen?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 03, 2020 at 7:31 am

      Judy, yes, you can freeze jam in thick containers or even in plastic baggies. Let me know it goes for you.

      Reply
  65. Tom L says

    September 27, 2020 at 9:50 am

    5 stars
    I made a batch a few weeks ago and it turned out great! Was also my first jamming experience. I’m about to start a second batch and was wondering if I could add some fruit like mango or pineapple to the recipe?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 27, 2020 at 10:28 am

      Great, Tom. Absolutely. Check out my other jelly/jam recipes. I have a number with fruit in them. Great combo for sure. Let me know how it turns out for you. Curious to hear!

      Reply
  66. Leah Stebel says

    September 19, 2020 at 9:16 am

    Can I use white vinegar instead of cider vinegar? I made a couple batches a few months ago and it was delicious. I am getting ready to make about 5 more batches. I thought we used apple cider vinegar but my husband seems to think we used white vinegar.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 22, 2020 at 12:02 pm

      Leah, absolutely. Let me now how it turns out for you.

      Reply
  67. Amanda says

    September 18, 2020 at 8:59 pm

    Hi, I want to make this recipe but only have dry pectin, do you know how much to use? Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2020 at 10:34 pm

      Amanda, it's best to check the label of the particular pectin product you're using. That should tell you the correct ratios. Let me know how it turns out!

      Reply
  68. Paulina says

    September 18, 2020 at 2:13 pm

    Hi mike! I hope you see this! Do you take the seeds out of the peppers before putting them in the food processor?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2020 at 10:34 pm

      Hi, Paulina. I usually do not deseed my peppers. I just leave them in. However, you can remove them if you'd like. Let me know how it turns out for you. Enjoy!

      Reply
  69. Dawn says

    September 11, 2020 at 12:03 pm

    5 stars
    Just whipped up a batch of this bit of deliciousness! I was gifted about 5# of various peppers and every time I ran a search for recipes to use them for, your recipes always sounded better than any other ones (so I bought two of your ebooks immediately! I did not have enough habaneros to make up 1/2 #, so I threw in all the red jalapenos and orange serranos. Plenty hot for me! They are in the water canner as I type! No I have to go pickle the rest of the serranos, make some cowboy candy out the the rest of the jalapenos, and check on the poblanos I'm drying. Now what to do with the little poblanos I still have? Decisions, decisions!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 11, 2020 at 2:41 pm

      Thanks so much, Dawn! Enjoy all the cooking!

      Reply
  70. james Nelson says

    September 08, 2020 at 8:25 pm

    5 stars
    First time I have ever made a jam glad I picked this one to start with very simple and awesomely delicious, Thank you for the recipe

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 09, 2020 at 6:10 am

      Excellent, James. Glad you enjoyed it!!

      Reply
  71. Fina says

    September 08, 2020 at 12:40 pm

    Is it necessary to do the canning method or could I just put the jam in a glass container after step 5 and let it set in the fridge?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 08, 2020 at 12:43 pm

      You can just refrigerate, Fina. I do that most times.

      Reply
  72. Brenda Patrick says

    September 04, 2020 at 4:04 pm

    I followed the recipe but I doubled it.
    As I was waiting for it to start to boil, I sat down and got on the dreaded FB. The mixture boiled over.
    Caused a terrible terrible stink.
    Couldn't breath.
    After I got the mass all cleaned up, I started the mixture to boil again. Not much boiled out.
    I put the mixture in the 8 oz jats, processed at 10 minutes.
    The mixture didn't set up.
    Is there any way to salvage my 9 8oz jars?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 05, 2020 at 9:27 am

      Sorry to hear, Brenda. As long as it is not burned, you can reprocess the jam with more pectin to help it set. Setting could take up to a week in some cases, though, so you might wait and see.

      Reply
  73. Jennifer says

    September 01, 2020 at 4:51 am

    5 stars
    I cannot wait to start this! My habaneros have grown mad this year. My question is on the boiling bath ~ are the jars to be covered approximately 2 inches over the lid like with vegetable canning?
    Thank you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 01, 2020 at 5:39 am

      Jennifer, yes, same rules of canning. Enjoy and good luck!!

      Reply
  74. Kathy Westley says

    August 30, 2020 at 3:49 pm

    Could I use box pectin instead of liquid pectin

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 30, 2020 at 3:56 pm

      Kathy, yep, but check the instructions on the box for proper ratios. Enjoy!

      Reply
  75. Nina Tetenbaum says

    August 27, 2020 at 8:12 am

    Do I have to use pectin? I never use pectin in my jams and jellies, just cook it long enough to set up on a cold plate. Do you think that might work here?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 27, 2020 at 8:26 am

      Nina, yes, that will work if you are used to make jams without pectin. You may need some other fruits to help it thicken up. Let me know how it turns out for you.

      Reply
      • Nina Tetenbaum says

        August 27, 2020 at 9:14 am

        Thanks! I'll let you know how it turns out!

        Reply
      • Nina says

        August 29, 2020 at 4:21 pm

        The jam jelled just fine by cooking it longer. I used 9oz of habaneros, and as you suggested I added additional fruit to give it more flesh, pectin, to jell, which I did in the way of a Bull's Horn pepper, a sweet meaty pepper. The jam's heat was not diminished at all by the sweet pepper. Thanks for the great recipe.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          August 30, 2020 at 7:04 am

          Thanks, Nina!

          Reply
  76. Michelle says

    August 26, 2020 at 7:47 pm

    Would this this recipe work okay with Matchbox peppers instead of Habanero peppers? If not, would you have a good recipe that includes Matchbox peppers? BTW, I enjoy all your recipes! Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 26, 2020 at 9:56 pm

      Absolutely, Michelle. This recipe will work with many different peppers. Let me know how it turns out for you. Thanks!!

      Reply
  77. Mimi says

    August 23, 2020 at 3:06 pm

    5 stars
    Just made this with chocolate habaneros and a bell pepper to make up the weight, since I didn’t have quite enough. It is stunningly gorgeous and delicious. Thanks for the recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 24, 2020 at 2:26 pm

      Thanks, Mimi! I appreciate it!

      Reply
  78. Michael says

    August 20, 2020 at 8:12 am

    I see a note stating add more peppers for a hotter version, could I also just use less sugar?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 20, 2020 at 3:07 pm

      Michael, yes, but check with your pectin product. Some require certain amounts of sugar. You can always use a LOW SUGAR pectin, or no sugar pectin. But check the label instructions.

      Reply
  79. Wendy says

    July 16, 2020 at 1:21 pm

    I am going to make this my habanero peppers are still green on the vine do I wait til they turn orange then pick or can you make this with green ones. Someone told me that they were less hot when they were green is this true. Also how do you freeze them? I have 4 plants and they are loaded with peppers

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 16, 2020 at 1:54 pm

      Wendy, you can make this recipe with green habaneros if you'd like. They do tend to get hotter on the plants, but the green ones should still have plenty of heat. The green ones have a more vegetal flavor, like "fresh green" taste. Let me know how it turns out for you if you use them. Check out my page for Freezing Chili Peppers. I hope this helps! https://www.chilipeppermadness.com/preserving-chili-peppers/freezing-chili-peppers/

      Reply
  80. Cathy says

    July 05, 2020 at 10:03 am

    Hi , my question did you use food coloring ? The color is Beautiful ! Thank you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 06, 2020 at 5:58 am

      Thanks, Cathy. No, I didn't use any food coloring at all. Great color for sure!

      Reply
  81. Ron says

    June 27, 2020 at 11:09 am

    The Habanero jam came out, after reproducing with more pectin. I made the Jalapeño Jelly, and it came out great the first time. The question I know have is that many people find the Habanero jam too hot, and the Jalapeño jelly too mild. What do you suggest for in between? Jalapeño jam (with fruit and seeds kept in) or Habanero Jelly (no fruit or seeds)? Is there another pepper to use that would be in between?

    Thank you for the wonderful recipes and resources!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 29, 2020 at 4:41 am

      Thanks, Ron. I suggest a marriage of the two jams, perhaps one with a jalapeno and maybe a quarter or fewer of the habaneros. You can introduce some sweeter peppers to the habanero jam, even jalapeno. Jot down the peppers used and measurements so you can repeat for your perfect combination! Let me know how that turns out for you.

      Reply
  82. Carl says

    June 05, 2020 at 4:39 pm

    Hey Mike
    I left the seeds in when I chopped up the peppers. Just took the jars out Of the boiling water to cool. and a lot of the pepper flesh went to the top. Rookie mistake or just normal results?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 06, 2020 at 8:47 am

      Carl, this does happen. You can stir them down when you open it, or invert the jar part way through the process. It happens to me sometimes, though.

      Reply
      • Patti says

        September 03, 2020 at 1:19 pm

        5 stars
        Can I invert directly after processing to get habanero bits to disperse throughout the jam?

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          September 03, 2020 at 1:40 pm

          Patti, yes, you should have no issue with that.

          Reply
  83. Zia says

    May 31, 2020 at 6:26 am

    Hi,

    I have apple cider vinegar on hand, would it be okay if I use that instead of cider vinegar?

    Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 31, 2020 at 8:27 am

      Sure thing, Zia. You can use apple cider vinegar. Let me know how it turns out for you. Enjoy!

      Reply
      • Zia says

        June 12, 2020 at 1:29 pm

        5 stars
        This was the first time I made any kind of jam, and it turned out so so good. Thank you so much!

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          June 12, 2020 at 1:39 pm

          Thanks so much, Zia! Super happy you got some tasty habanero jam! Enjoy.

          Reply
  84. Ron says

    May 18, 2020 at 1:21 pm

    I am getting ready to make this, so that I can use up my frozen habaneros from last year. I don’t have a food processor, is hand chopping okay (I have gloves) or should I use the blender?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 18, 2020 at 1:51 pm

      Hi, Ron. You can just finely chop them. No problem! Let me know how it turns out for you. Enjoy!

      Reply
      • Ron says

        May 25, 2020 at 9:10 am

        Okay, I followed the recipe, except that I used frozen habaneros ( leftover from last years crop) and I finely chopped them with a knife. I used Ball’s liquid pectin, and it did not set up to jelly consistency, should I reprocess with more pectin?

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          May 25, 2020 at 10:16 am

          Ron, yes, you can reprocess the batch with more pectin. I've had to do that before, no problem. Sometimes it can take up to a week or longer for jams to set. Mine usually set by the next day. Things can vary based on the pectin used.

          Reply
          • Rob says

            May 25, 2020 at 1:15 pm

            Okay, I will let it set for another week or two before reprocessing.

            Also, how do you get the pepper bits and seeds to get suspended through the jelly and not just rise to the top?

            Reply
            • Michael Hultquist - Chili Pepper Madness says

              May 26, 2020 at 8:15 am

              Rob, you can stir it a bit before it completely sets to get them more uniform throughout. Also, you can use more peppers or chop them a bit larger.

              Reply
  85. sonny says

    January 27, 2020 at 8:19 am

    made habanero jam did per recipe and did not set up. What did I do wrong?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 27, 2020 at 8:50 am

      Sonny, sometimes this can happen. It can take sometimes up to 2 weeks for the jam to set, so you can give it some more time. Or, you can reprocess the entire recipe with more of the pectin, then wait for it to cool and set. Let me know if either of these solutions works for you.

      Reply
      • Sonny says

        February 14, 2020 at 6:42 am

        5 stars
        I tried it again and considered in elevation and it worked great this time around. Love the recipe. Great for just dipping chips as well. Thanks.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          February 14, 2020 at 7:32 am

          Perfect! Thanks, Sonny. Glad it turned out for you.

          Reply
        • Mandy won kenobi says

          March 28, 2020 at 10:24 am

          How did you change the recipe for higher elevation?

          Reply
  86. Daddy JJ says

    January 27, 2020 at 7:55 am

    5 stars
    This is the first time am hearing of this wonderful recipe.. after I tried it it was so great and a wonderful taste..

    More Grace to your elbow. God Bless you for the great research.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 27, 2020 at 8:49 am

      Thanks so much, Daddy JJ! Glad you enjoyed it!

      Reply
  87. Cheryl L Gardner says

    December 05, 2019 at 4:46 pm

    4 stars
    I followed this recipe using fresh serranos, both red and green, and added 6 oz of raspberries to each batch.. So far so good!. The pan scrapings were da bomb! Will know in a few days after the jars have time to chill. Got to do something with all the peppers I am harvesting currently! Thanks for being a great chili inspiration!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 05, 2019 at 5:23 pm

      Thank you, Cheryl. I appreciate it. Let me know how it turns out for you.

      Reply
  88. Philip C says

    October 16, 2019 at 5:43 am

    5 stars
    I going to try this recipe with Carolina Reaper peppers in a few days. Any words of advice?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 16, 2019 at 6:28 am

      My advice is to make sure you have some good ventilation in the room. Reapers can put out a lot of fumes when cooking. Enjoy! Let me know how it turns out for you! Nice and spicy!

      Reply
      • Philip C says

        October 18, 2019 at 11:31 am

        5 stars
        Waiting for the jam to set, The flavor and heat came out great.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          October 18, 2019 at 1:12 pm

          Thanks, Philip! The image link didn't work, but I appreciate the comments!!

          Reply
          • Philip C says

            October 18, 2019 at 1:52 pm

            5 stars
            The Carolina Reaper jam set up real nice. Again, the Reaper heat came through fairly good and the sugar did not take too much away from it. I like the flavor of this one better than the Habanero jam (personal preference). This is a very good recipe. I just switched to a 1/2 pound of Carolina Reaper peppers instead of Habanero peppers and kept everything else the same. It worked out very well. For serious pepper heads, who want an excellent high heat jam that will last through the winter, if you follow the directions fairly closely you can't go wrong with this recipe, Highly recommended. (caution, use latex gloves and ventilation, the juices fumes do get to be a bit much).

            Reply
            • Michael Hultquist - Chili Pepper Madness says

              October 18, 2019 at 2:56 pm

              Thanks, Philip!!

              Reply
  89. Ross Starkey says

    October 10, 2019 at 1:44 pm

    5 stars
    I made this using a half pound of chocolate habaneros from the Union Square Farmers Market. Tried it for the first time this morning, it is spicy but quite good in small amounts. I didn't use the food processor, I just used a cleaver to chop it all on the cutting board (uh, yeah, I was wearing a nitrile glove on my non-dominant hand). Those bits did all float to the tops of the jars...
    My only problem was, I wasn't able to find liquid pectin, the only thing even close was something called "Pomona's Universal Pectin". Pectin's pectin, I thought, and of course I didn't open the box and read the instructions until all other ingredients were already simmering... (it is a specialty product made for LOW SUGAR jams and jellies). I figured something out on the fly and ended up with a somewhat firm jam, a bit firmer than I hoped for but not bad, considering...

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 10, 2019 at 2:36 pm

      Thanks, Ross. Seems like it worked out overall. Glad you are liking the flavor. Definitely some heat! I appreciate the comments!!

      Reply
  90. Dennis says

    October 05, 2019 at 8:49 am

    What is the lemon juice for? I have seen other recipes that also called for cider vinegar, but no lemon juice. With vinegar and lemon juice, It seems using both would make the jam too tart.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2019 at 10:44 am

      You can skip the lemon juice, Dennis. It ups the acidity and is a nice flavor combination with the vinegar. Feel free to just use vinegar as desired.

      Reply
  91. Lee-Ann says

    October 02, 2019 at 10:41 pm

    Can I use grape juice in place of the apple vinegar? Or half and half?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 03, 2019 at 6:08 am

      Lee-Ann, you can use grape juice but I'm not sure how long it will last that way. I've never done it with half and half, which I believe is more like a panna cotta. If you make it that way, let me know how it turns out for you.

      Reply
      • Jessica says

        October 13, 2019 at 5:51 pm

        I'm not sure she meant half and half as in cream haha! I think she meant half grape juice and half cider vinegar. But if you are planning to preserve/home can this jam I wouldn't mess too much with the acid in the recipe or it won't be a safe ratio potentially.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          October 14, 2019 at 7:44 am

          Haha, yes! I totally misunderstood! Yes, you can use half and half of each. Sorry!

          Reply
  92. Kathy Z says

    September 29, 2019 at 2:49 pm

    Hi there! What color food coloring do you recommend?

    thank you,
    Kathy Z

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 29, 2019 at 2:57 pm

      Kathy, you can use orange for more of that habanero color. I didn't use any and it turned out pretty orange. Let me know how it goes.

      Reply
      • Kathy Z says

        September 29, 2019 at 7:54 pm

        5 stars
        The color was perfect, no food coloring needed. I don't want to add anything extra/artificial that I don't need.
        I had to leave right after I finished boiling the jars and when I got home noticed that the habaneros and seeds did rise to the top. I read your reply below and will remember that for next time. But I'm sure I can just stir it up before using and it will taste and look perfect.
        thank you for the great recipe and quick response!

        Reply
    • Kathy Z says

      September 29, 2019 at 7:49 pm

      5 stars
      The color is perfect without food coloring. Don't want to add anything I don't need to. I had to leave right after I finished the boiling process and noticed that my peppers and seeds did float to the top. I read your reply below and will remember that for next time. I'm sure I can just stir it up before serving and it will be just fine.
      thank you for the great recipe and quick response.

      Kathy Z

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        September 29, 2019 at 9:52 pm

        Thanks, Kathy Z!

        Reply
  93. Aric says

    September 18, 2019 at 4:00 pm

    I attempted the recipe with an alternate sweetener - erithritol, which is supposed to be equivalent in sweetness level to sugar. As my jars are cooling they are getting hazy and crystallizing. Anyone know of there is anything I can do to save these or did I wast all my habaneros?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 19, 2019 at 6:29 am

      I've never cooked with it. I'd love to hear someone's advice.

      Reply
    • Michelle says

      September 26, 2019 at 4:59 pm

      Try Allulose....it’s great for dressings, jams and jellies as it doesn’t get granular after setting up. It’s keto friendly and doesn’t affect glucose levels!
      Good luck!

      Reply
  94. Jenny says

    September 03, 2019 at 8:47 pm

    Do you use fresh lemon juice for this or the concentrate?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 03, 2019 at 10:17 pm

      Jenny, I use fresh, but the concentrate works just fine for this recipe. Just be careful in how much you use. Let me know how it turns out for you.

      Reply
    • Jenny says

      September 04, 2019 at 4:13 pm

      Hey! So my recipe turned out way too hot lol! I used 15 habaneros and 1/2 of a sweet bell pepper along w/ 5 cups of sugar. Is there any way I can sweeten/tone this recipe down after it’s been water bathed?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        September 04, 2019 at 4:41 pm

        Jenny, one option is to make a new batch of jam with no heat, then add the finished jam into it to dilute the overall results. Then reprocess.

        Reply
        • Jenny says

          September 05, 2019 at 5:20 am

          Your idea worked perfectly!! Don’t get me wrong, it’s still spicy, but at least I can taste some sweet along with it! Also, everything set up perfect after mixing in the previous gelled batch (which I was worried about) I am very pleased! Thank you for that!!

          Reply
          • Michael Hultquist - Chili Pepper Madness says

            September 05, 2019 at 6:33 am

            Excellent! Glad it helped!!

            Reply
  95. April says

    September 02, 2019 at 1:03 pm

    Do you take out the seeds for this recipe or leave them in?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 02, 2019 at 3:04 pm

      April, I usually just leave them in, but you can core them out if you'd like.

      Reply
  96. Anousha says

    August 29, 2019 at 10:15 am

    5 stars
    If I was to use corn flour/start in place of pectin, how many tspoons would you add please since I usually add starch to a tablespoon of water first so I’m wondering would this affect the recipe. Thanks in advance. Literally fell across your recipe. A little gem ????

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 29, 2019 at 12:31 pm

      Hi, Anousha. I've never actually used flour and/or cornstarch to make a jam. I've read some ups and downs on using it and definitely prefer pectin. However, if you want to try it, I would start with a couple tablespoons mixed with water first, then stir them in and constantly stir, as flour/cornstarch can burn. If that doesn't thicken it up, you can always reprocess it again to thicken further. I would only use this as a short term jam, not for long term processing and storage as I don't have the experience to comment more specifically. Let me know how it turns out for you.

      Reply
  97. Marjorie says

    August 24, 2019 at 11:11 am

    If I plan to keep this in the fridge, do I have to boil the jars after? For some reason this step seems pretty daunting.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 24, 2019 at 12:27 pm

      Marjorie, no, if you consume it in a reasonable amount of time, you can just keep it in the fridge.

      Reply
      • Marjorie says

        September 07, 2019 at 8:22 am

        5 stars
        I just picked 26 white lantern habaneros from my garden and they only weigh .6 ounces total. They are very small, and I probably have 15 or 20 more that will be ripe in a day or two, but that will probably only get me to a once, maybe a little more. 1/2 pound seems like a lot. How many habaneros came out to 1/2 a pound for you?

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          September 07, 2019 at 10:27 am

          Marjorie, it's hard to go by numbers because the sizes of them vary so much. Weight it best, but my guess is that you have more than enough. Also, you don't have to use 8 ounces of peppers. You can use less if you'd like and you'll still get some great flavor and jam. Let me know how it turns out for you.

          Reply
        • Robina says

          January 10, 2020 at 6:06 pm

          5 stars
          Just made another batch. Eight ounces was 22 large habaneros this go round. My previous batch had 30-32 smaller habaneros for 8 ounces. Hope this helps.

          Reply
          • Michael Hultquist - Chili Pepper Madness says

            January 10, 2020 at 6:08 pm

            Thanks for your help and input, Robina! Greatly appreciated.

            Reply
      • laura says

        October 03, 2019 at 11:41 am

        Hoping to try this today! I'm wondering what you consider a reasonable amount of time to consume, if I were to skip the boiling and just keep it in the fridge?

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          October 03, 2019 at 11:50 am

          Great! I would consume it within a few months, Laura. Enjoy!

          Reply
  98. Jacob M Davoult says

    August 11, 2019 at 7:42 pm

    5 stars
    Wow. This recipe is seriously the best!! Talk about absolutely ideal!! The sweet notes of the habanero add a nice touch, and the seriously low amount of sugar used comparative to most jam recipes really makes the habanero stand out! And the touch of lemon? It would've taken me quite a few attempts before thinking to do that. Thoroughly impressed and will always use this as much go to recipe! Thanks Chili Pepper Madness!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 12, 2019 at 7:16 am

      Thanks, Jacob! I'm glad you loved it! Such a great recipe.

      Reply
  99. Danny Johnson says

    August 03, 2019 at 9:37 am

    Mike, Have you tried the tabasco peppers in a jam yet?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 04, 2019 at 12:39 pm

      Danny, tabasco peppers would be GREAT with this recipe. I love those peppers.

      Reply
  100. Mitch Brink says

    July 19, 2019 at 7:59 am

    5 stars
    I should have removed the seeds and membranes.
    It's outrageously hot.

    On the plus side I made a very small batch to test it, so I will make it again with that change.

    Awesome flavor...and it set up very quickly. Less than 30 minutes!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 19, 2019 at 8:08 am

      Excellent, Mitch! Sorry that it was too hot, but yes, removing the innards will reduce the heat a lot. You can also make this with milder peppers. Enjoy!

      Reply
      • Wes says

        August 21, 2019 at 9:05 pm

        The seeds of a pepper contain none of the capsaicin that cause Heat. The seeds add NO heat, this is an old wives tale that just won't die 😉

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          August 22, 2019 at 6:32 am

          Wes, you are 100% correct. The heat from peppers is actually contained within the whitish pithy innards. It should be emphasized that the seeds actually contain no heat. However, they do get coated in the capsaicin from the pithy interior, so might still be hot. The seeds can also be somewhat bitter, and are a textural issue for some. Thanks for commenting.

          Reply
  101. Barbs says

    July 13, 2019 at 6:19 am

    Can I mix this with jalapeño peppers? I have lots of both.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 13, 2019 at 1:05 pm

      Absolutely, Barbs! I make jalapeno jam all the time. This recipe will work with any chili peppers. Let me know how it turns out for you!

      Reply
  102. Doug P says

    July 11, 2019 at 6:09 am

    5 stars
    Mike, I have been making the Habanero jam several times, it`s a big hit! I also have been making some hot sauces, they are great. I have Caribbean red Habaneros growing and would like to know what you think of the amount of these to make the jam.
    Thanks for some great recipes!!
    Doug P.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 11, 2019 at 6:12 am

      Thanks, Doug! I appreciate it. I use a good 8 ounces per recipe of peppers, though it's a forgiving recipe. You can vary up the amounts. Let me know how it goes!

      Reply
  103. Jeff says

    March 31, 2019 at 6:11 am

    5 stars
    Big fan...thanks for many great recipes! Wondering if I strained the solids out of the Habanero peppers (like the jalapeno jelly recipe) would it reduce the heat any?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 31, 2019 at 10:13 am

      Jeff, it would reduce the heat some, yes, though you'll still get heat overall.

      Reply
  104. Anne Riemer says

    February 26, 2019 at 12:12 pm

    5 stars
    This recipe is fantastic! Very spicy. I have friends who can't get enough of it. For me, I'll reduce the habanero count slightly next batch. The color is gorgeous too, so I agree it makes a really nice gift. So when you say chop the habaneros, you mean seeds too, right?
    Thanks,
    Anne

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 26, 2019 at 12:14 pm

      Excellent, Anne! Super happy you love it! When chopping, yes, I include the seeds and innards. However, you can remove them if you'd like. Enjoy!

      Reply
  105. Arran says

    December 07, 2018 at 9:04 am

    I made this yesterday and followed the measurements exactly. However it has not set at all, so can I put it back into the pan and add more sugar and re boil it ? Will this affect the flavour?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 07, 2018 at 1:29 pm

      Arran, it can take up to a week sometimes to set. However, yes, you can reprocess it with a bit more sugar and more pectin to help it set. Let me know how it goes. This has happened to me before, even with the exact same recipe. Sometimes it is the pectin.

      Reply
  106. Jamie says

    November 27, 2018 at 11:54 am

    Is it possible to use dried habaneros?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 27, 2018 at 12:48 pm

      Jamie, if you do use dried habaneros for this, I would rehydrate them first. See my post on How to Rehydrate Dried Chili Peppers. Let me know how it turns out for you.

      Reply
  107. Michele says

    November 26, 2018 at 6:55 pm

    For some reason what I made is REALLY hot. Can I just dump em all into a pot and add more sugar and then process?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 27, 2018 at 12:59 am

      Michele, yes, you sure can.

      Reply
      • Michele says

        November 28, 2018 at 6:15 am

        Will I need to add more pectin along with sugar ?

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          November 28, 2018 at 7:58 am

          Michelle, yes, if you split the batch, it is best to add in the appropriate amount of sugar and pectin for 2 batches total. Let me know how it turns out for you.

          Reply
  108. Alex says

    November 06, 2018 at 12:26 am

    How long does a batch last? Before going bad?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 06, 2018 at 6:59 am

      Alex, jams will last 6-12 months in the fridge once they're opened. Lower sugar jams closer to 6 months.

      Reply
  109. Angela says

    October 26, 2018 at 6:56 pm

    5 stars
    Love this recipe! Slightly sweet, very spicy! We had an abundance of habaneros in our garden this year. Perfect recipe for canning to enjoy throughout the winter.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 27, 2018 at 10:25 am

      Awesome! Thanks, Angela!

      Reply
  110. Kerry Johnson says

    October 04, 2018 at 5:37 pm

    I have been blessed with a lot of Chocolate Habaneros. Would that make a good jam? What would you di different if anything?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2018 at 6:12 am

      Chocolate habaneros would make a good jam. You might include some other elements, like blueberry or strawberry to compliment the darker color.

      Reply
      • Kerry Hohnson says

        October 08, 2018 at 2:55 pm

        5 stars
        Thank you for your suggestions. I made 1 batch plain and 1 with Blueberries. All I could taste was pure pain (Huge Pepper Weenie), so I took it to work- the men loved it. They could even taste the Blueberries.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          October 08, 2018 at 3:25 pm

          Glad the men loved it, Kerry! Happy to help.

          Reply
      • Tris says

        November 12, 2018 at 11:01 pm

        Took the words right from my mind! I have choc Habs and have already stored them every which way (ferment, dehydrate (smoked/non smoked), freeze(both ways) but haven't prepared a jam yet have made many many hot sauces. Love the flavor but the heat is a little intense on mine!

        Reply
  111. rach says

    September 29, 2018 at 6:20 pm

    5 stars
    This sounds delish! How many cups would 1/2 lb of peppers be approximately? Just want to make sure it sets properly.

    Thank you

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 01, 2018 at 12:18 pm

      Thanks, Rach. It will depend on the sizes of your peppers, though figure you can easily chop 20-30 habanero peppers for this recipe. Let me know how it turns out for you.

      Reply
  112. Victor says

    September 28, 2018 at 12:08 pm

    5 stars
    Hey mike, I love this recipe just as it is, but I would like to add fruit to it, like pineapple or maybe strawberry do I have to do something different to the original recipe?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 28, 2018 at 12:41 pm

      Thanks, Victor. I have a couple different recipes you can check out. Just swap in habanero peppers and whatever fruit you'd like. Let me know how it turns out for you. See: Scotch Bonnet-Peach Pepper Jam, and Pinapple-Mango Hot Pepper Jam. I hope you like them!

      Reply
  113. Regina says

    September 18, 2018 at 4:49 pm

    Hi Mike. I'm very eager to try this recipe as my Habanero plant has been producing sooooo much more than I ever anticipated. I really would like to make this for Christmas gifts for my friends but have a friend that is allergic to Lemons. Is the lemon juice a must, can I simply omit it, or is there some kind of substitution I can use?

    Thank you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 20, 2018 at 2:50 pm

      Regina, you can make this without the lemon juice. Try lime juice, or just use a bit of extra apple cider vinegar. Let me know how it turns out for you.

      Reply
  114. Debbie says

    September 18, 2018 at 3:18 pm

    what about with ghost peppers? a friend gave me some from garden and wanted to use for jam. usually do dry pectin freezer recipes. thanks.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 20, 2018 at 2:48 pm

      Debbie, absolutely. You can make this exact recipe with ghost peppers. Let me know how it turns out for you!

      Reply
  115. Julie says

    September 18, 2018 at 7:43 am

    4 stars
    I made this with extra peppers and made a triple batch and made 13.5 jars!!! It’s beautiful but it hasn’t set to jam consistency and it’s been 2 days!!

    Any tips to make it harden up some for jam?

    I did tilt them around several times to keep the pepper bits and seeds speed throughout.. will that cause the jam to not set right?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2018 at 8:01 am

      Julie, this recipe definitely scales up, but when making very large batches of jam, like you've done, it runs the risk of the jam not setting. It just happens sometimes with larger batches. It should have set after 2 days. You can heat the jam back up with more pectin, then ladle it back into the jars for setting. Let me know how it turns out for you.

      Reply
  116. Charles Pappas says

    August 31, 2018 at 3:39 pm

    5 stars
    Turned out wonderfully. The entire family loves this jam. Great flavor all around.

    Reply
  117. Diane Neuman says

    August 14, 2018 at 12:46 pm

    5 stars
    I am a spice weenie. I made your jam for the hubby. Our garden overflows with habenero's this year. I was shocked to find that I LIKED IT TOO! It captured the beautiful citrus qualities I have never been able to taste before because of the heat! I will be making TONS of this! Thank you for sharing! (I increased the sugar by 1/4 cup, but the next batch I won't, it really isn't needed)

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 14, 2018 at 12:53 pm

      That's hilarious. I am very good friends with a number of "spicy weenies". I'm glad you liked it. It is surprising how low-heat this recipe is, considering it is made habanero peppers, which are pretty darned hot on their own. But I agree, the citrus qualities REALLY come through. Thanks!

      Reply
  118. loulou says

    June 16, 2018 at 1:57 pm

    what if you only have the powdered pectin how does that work for this recipe

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 16, 2018 at 1:59 pm

      Loulou, yes, you can make this recipe with powdered pectin. Just be sure to consult the directions on the pectin label. Let me know how it turns out for you!

      Reply
  119. Orly Nay says

    January 17, 2018 at 7:10 pm

    5 stars
    Hi Mike. I love your recipes! Makes my simple meals delicious! How many Peaches or Apricots should I be using for this recipe?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2018 at 3:45 pm

      REPLY: Thanks, Orly! If you want to include peaches, try this recipe. You can sub in Habaneros for the Scotch Bonnets. You'll need about 2 peaches and 2/3 cup chopped peppers. https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/scotch-bonnet-peach-pepper-jam -- Mike from Chili Pepper Madness.

      Reply
  120. Nick says

    November 27, 2017 at 12:48 pm

    I made this yesterday and it tastes great!
    The only problem is that all the seeds have floated to the top, and it's quite runny!
    Where am I going wrong with the recipe please?
    Many thanjs

    REPLY: Nick, it's hard to say, though it's possible you could have used more habaneros in the jam. You can also tip them a bit before they harden up completely to redistribute some of the peppers within. Something to try next time. -- Mike from Chili Pepper Madness.

    Reply
  121. Valerie says

    September 30, 2017 at 1:27 am

    Hi Mike, looking forward to trying this recipe, my question is, if I add something like pineapple or nectarine, how does that change the ratios of everything else? I don't want to turn down the heat too much! Thanks...

    REPLY: Valerie, you can use whatever fruits you'd like. Just keep the amounts of peppers/fruits roughly the same to achieve the proper consistency. -- Mike from Chili Pepper Madness.

    Reply
  122. Mike Neff says

    September 26, 2017 at 1:12 am

    I used your recipe and I believe it turned out perfect. I had a freezer bag full of habenaros, ghost, and a few other peppers that we sweet but hot. I used them all and made a double batch. I did not use my honey as intended because I forgot to. I cleaned the had to cut the tops and clean some seeds or cause I didn't want it all seedy. When I started cooking though I was a little worried maybe I processed too much. It looked cloudy to me. I added the liquid pecton in and cooked just like instructed. Poured it into jars and it was awesomely clear or as clear as I expected. I'm happy. It looks good and I did taste a little. It's good! How could it be bad with that much sugar! It's hot too but I think since I stripped the peeps a little bit I cut it's heat down like I wanted. Didn't want it to be to hot for everyone. Awesome recipe and will do this again add it was so easy!

    Reply
    • Mike from Chili Pepper Madness says

      August 31, 2018 at 3:46 pm

      5 stars
      Thanks, Mike! Super happy you like it!

      Reply
  123. Karen says

    September 22, 2017 at 12:16 am

    I made the habanaro jam, but,all the seeds & pepper chunks floated to the top & not mixed through, what did I do wrong??

    REPLY: Karen, it's most likely because you had more room for peppers and. It's OK, though. You can easily mix the whole thing once it is solidified. -- Mike from Chili Pepper Madness.

    Reply
  124. Avinash says

    September 18, 2017 at 2:18 pm

    Hi
    Your recipes are too good.
    How much is 4 cup sugar if we convert it in OZ ?
    Thanks
    Avinash

    REPLY: Avinash, 1 cup = 8 ounces. Let me know how it turns out for you. -- Mike from Chili Pepper Madness.

    Reply
  125. Marc says

    September 02, 2017 at 7:10 am

    I've just made this jam, but used scotch bonnets, tastes fantastic, but it's a bit hit for all the family, can I put half the weight of chiles in , will that make itless hot? Thanks

    REPLY: Marc, yes, you can use fewer habaneros for lower heat, or sub in other sweeter peppers as well. Glad you enjoyed it! -- Mike from Chili Pepper Madness.

    Reply
  126. Linda Mccool says

    September 02, 2017 at 3:57 am

    I only got 4 8 oz jars with this! Is that right?

    REPLY: Linda, that's right. -- Mike from Chili Pepper Madness.

    Reply
  127. Mike says

    September 01, 2017 at 4:58 am

    I want to try out this. Is there a problem with using peppers that were in the freezer? Can you use natural honey instead of sugar?

    Mike, yes, absolutely. If you want to use honey instead of sugar, use 7/8 the amount of honey. Let me know how it turns out for you. -- Mike from Chili Pepper Madness.

    Reply
  128. Scott says

    August 22, 2017 at 9:00 pm

    Hi Mike, I made a jelly recipe with habanero and pineapple last year. If I followed your recipe and added the pineapple would I still use the same amount of pectin?

    REPLY: Scott, yes, the amount of pectin won't change as long as the overall ratios are close. -- Mike from Chili Pepper Madness.

    Reply
  129. Patricia Pines says

    August 17, 2017 at 7:01 pm

    Hi - I have a couple pounds of jalapenos and habaneros ready to use. I'm planning to make jelly and dry some. I've been looking at some Ball recipes for pepper jellys and I also came across yours. What does the lemon juice do?

    Thanks!

    REPLY: Patricia, it is mostly in order to bring the PH level down to help with preserving. I hope you enjoy it! -- Mike from Chili Pepper Madness.

    Reply
  130. Louise says

    August 07, 2017 at 4:11 am

    Hi, If I decide to use the food coloring, what color did you use? It's such a beautiful color!

    REPLY: Louise, I didn't use any coloring, but orange would be a nice addition. -- Mike from Chili Pepper Madness.

    Reply
  131. Andrea Smith says

    July 31, 2017 at 9:16 pm

    would it be okay to use other kinds of peppers with the habaneros? Such as jalapenos or cayenne?

    REPLY: Andrea, yes, you can use other peppers with this recipe. No problem at all. -- Mike from Chili Pepper Madness.

    Reply
  132. Jeanette says

    May 01, 2017 at 8:29 pm

    Have made this a couple of times with great results! Do I have to do the water bath at the end? Is that what makes it set up?

    REPLY: Jeanette, the water bath is only if you want to preserve it on the shelf for a while. Otherwise, it will set overnight and you can just enjoy it over the next month or so. Just keep it in the fridge. Enjoy! -- Mike from Chili Pepper Madness.

    Reply
  133. jenn says

    March 22, 2017 at 4:45 am

    so excited to find this recipe. i have some spicy red peppers growing in my garden (i forgot what kind we planted) and my plant is currently exploding with fruit - yes in march! will be cooking up a batch of this tomorrow. thank you so much!

    Reply
  134. Mark says

    March 08, 2017 at 12:30 pm

    Is it okay to use dry pectin instead? Would you elaborate on the difference in using if you understand it? Thanks. i am looking forward to trying your recipe today

    REPLY: Mark, yes, you can use dry pectin, but be sure to follow the instructions and ratios on the label over these recipe directions. I've used both kinds of pectin and they both work nicely. -- Mike from Chili Pepper Madness.

    Reply
  135. Jeff says

    January 17, 2017 at 6:54 pm

    Thank you so much Mike and Patty for this recipe. I made a double batch of this last night, and it came out perfect. Nice sweet, fruity taste, with a little kick to it. Some how mine made a dozen pints. LOL. I used Red Savina Halapeno Peppers due to the fact that they are a little bit hotter. I can't wait to try out the same recipe with other peppers as well. Thanks again for the extremely easy to follow recipe.

    Reply
  136. Shelley says

    November 19, 2016 at 1:21 am

    Hi Mike-I will be making this and wanted to know what will happen if I do not add the food coloring? I have never done any jellies and don't know much about the pectin coloring.

    REPLY: Shelley, you don't need the food coloring. It only affects color, nothing else, so feel free to skip it. Let me know how it turns out! -- Mike from Chili Pepper Madness.

    Reply
  137. mark Daigneault says

    October 27, 2016 at 9:52 pm

    I only have a couple of questions, how many jars does this recipe make? would the ratio of dry pectin be the same as the liquid? i can't wait to make it and my friends are drooling on the pics I've sent them. I need to make probably 12 half pint jars.

    REPLY: Mark, this makes about 4-5 smaller jars, so upscale accordingly. If you're using dry pectin, be sure to follow the labeled instructions for the ratios. -- Mike from Chili Pepper Madness.

    Reply
    • sgstaley says

      September 01, 2018 at 4:15 pm

      My batch filled ten 1/4 pint jars almost exactly. I was left with 1/2" headroom on the last jar.

      Had I not culled out a few bad spots on my peppers that I had missed earlier, it would have been ten 1/4 pints to the tee.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        September 02, 2018 at 9:28 am

        5 stars
        Perfect! Thanks!

        Reply
  138. V. L. says

    October 21, 2016 at 11:03 pm

    I have made Habanero Pepper Jam for years with a slightly different recipe, I always take out the seeds and most of the vein, but you did not mention this, I looked closely at your pictures and I did not see the tale tale pepper seeds in your jam, in my jam I have a few floating seeds that I may miss and I have particles of opaque seeds that get broken up by the blender, did you remove the seeds? I also add a seeded red bell pepper for intensifying the color so I do nothave to add food coloring. We like our jam served with cream cheese on crackers.

    REPLY: Hi, V.L. I didn't remove the seeds, though habaneros usually aren't super seedy. I've made plenty of jams where there were a lot of seeds. If desired, it's easy to remove them before using. -- Mike from Chili Pepper Madness.

    Reply
  139. Sharon Rossy says

    October 05, 2016 at 1:41 am

    Just made this for the second time. I used a bit more habanero's and half of a sweet red pepper. I confess I did add 5 1/2 cups of sugar. The only recommendation I would give is to give the head space for jams for preserving which is 1/4". I love the addition of the lemon juice. It's addictive.

    Reply
  140. Wesley Marshall says

    September 29, 2016 at 10:52 pm

    Just made my first batch of Jam. I used Orange Jalapeños for mine as they have a great flavor plus I think they will go great in a jam. Followed recipe although I used jam sugar instead of separate sugar and pectin. Cant wait to taste it (it's still hot but starting to set)

    REPLY: That sounds great, Wesley. Let me know how it turns out! -- Mike from Chili Pepper Madness.

    Reply
  141. Lumeena says

    September 10, 2016 at 4:27 pm

    How many habanero peppers are in 1/2 lbs exactly????

    REPLY: Lumeena, depends on the size of them, but you'll probably get a good 20+ or so? -- Mike from Chili Pepper Madness.

    Reply
  142. RayB says

    August 19, 2016 at 6:26 pm

    I use my non-jelled jelly as a chip dip/spread. Pour it over a softened pack of cream cheese.

    Reply
  143. Barbara says

    August 17, 2016 at 8:15 am

    I messed up mine did not turn out like jam. Everything sealed fine and I tasted it wow mine was hot but good. So I have these jars it tastes good but what do I call it? How can I use them?

    REPLY: Sorry to hear, Barbara. You can still use it as a marinade, or even as a glaze over grilled foods, particularly chicken or fish. -- Mike from Chili Pepper Madness.

    Reply
  144. Bill Savage says

    June 21, 2016 at 8:26 pm

    5 stars
    You can use frozen chillies the same way you use fresh ones,thaw them out and then use as normal.I have had frozen scotch bonnets in the freezer for a year and when thawed they were just as hot as the fresh ones ,I made chillie jam with them ,awesome!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2018 at 3:48 pm

      Absolutely!

      Reply
  145. kiran kumar janalila says

    March 08, 2016 at 1:25 am

    Hats off ,thank you for making a wonderful combination of chilli peppers . I love Mexican stuff, thank you mike

    Reply
  146. Kim says

    October 30, 2015 at 5:31 am

    I'm thinking about making this do I take the seeds out of the peppers?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2018 at 3:48 pm

      5 stars
      REPLY: Kim, no, you don't have to, though you can remove the seeds and innards for a milder jam. The seeds, also, will start to float around. Another reason to remove them if you'd like. REPLY: Mine were fairly mild, though either will do. - Mike from Chili Pepper Madness.

      Reply
  147. Susan says

    September 06, 2015 at 1:16 pm

    5 stars
    We made the jelly - we had about 15 peppers and it filled 5 small jam/jelly jars. Love the jelly!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2018 at 3:49 pm

      5 stars
      That's GREAT, Susan! Thanks!

      Reply
  148. Susan says

    September 05, 2015 at 2:13 pm

    About how many pepper make 1/2 lb?

    Reply
  149. michael says

    August 24, 2015 at 1:40 pm

    How many jars does this jelly make? And can you add some fruit? Strawberry, blueberry etc etc?

    Reply
  150. Mike | Chili Pepper Madness says

    August 23, 2015 at 7:54 pm

    LMS, it's actually not super spicy, but if you'd like, you can seed and remove the innards of the habanero peppers before making this recipe. That will reduce the heat quite a bit for you.

    Reply
  151. LMS says

    August 22, 2015 at 11:33 am

    The habaneros from my garden this year are crazy hot - how hot/spicey does this recipe end up? I can't imagine putting in a 1/2 a pound of these peppers in anything.

    Reply
  152. Mike | Chili Pepper Madness says

    August 21, 2015 at 1:49 pm

    Regina, thanks! Wendy, this made 4 small jars for us. Good luck!

    Reply
  153. Wendy says

    August 20, 2015 at 3:05 pm

    About how many jars of jelly does this recipe make. These look like they would make great gifts

    Reply
  154. regina says

    July 14, 2015 at 3:18 am

    5 stars
    Hi Mike, I LOVE your recipes! Already made many of them, just recently Habanero Pepper Jam, and yesterday the Beer Honey Mustard. Love them! Thanksfor the awesome websites, and the super fine photography! I love anything spicy but am a vegetarian, so maybe more veggie recipes? Thanks also for answering my question about frozen chilies. Still haven't found anything to use them for. Take care, keep up the good work, Regina goldstar15@live.com

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2018 at 3:51 pm

      5 stars
      Thanks, Regina! I appreciate it!

      Reply

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#kt-layout-id_886631-20 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_886631-20 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_886631-20 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}#kt-layout-id_886631-20 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_886631-20 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_886631-20 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_975555-9f > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_975555-9f > .kt-inside-inner-col,.kadence-column_975555-9f > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_975555-9f > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_975555-9f{position:relative;}
.wp-block-kadence-advancedheading.kt-adv-heading_534668-ac, .wp-block-kadence-advancedheading.kt-adv-heading_534668-ac[data-kb-block="kb-adv-heading_534668-ac"]{text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_534668-ac mark, .wp-block-kadence-advancedheading.kt-adv-heading_534668-ac[data-kb-block="kb-adv-heading_534668-ac"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

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