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 to make 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!
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
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
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
Nutrition Information
John Shotsky says
Mike, is the salt necessary for successful jelly?
Mike H. says
Hi John. The salt is not strictly necessary, but it can balance the sweetness and heat of the jam. Give it a try both ways and see what you enjoy the most!
Stephanie Mitchell says
I followed the recipe exactly but when I put the mixture into the jars the consistency was pretty runny. I am going to let it sit overnight. Will it jell up?
Mike Hultquist says
Stephanie, it should gel up within 2 days tops, but if it doesn't, you can reprocess with a bit more sugar and/or pectin. A lot has to do with the pectin product used.
Carlie says
I am about to try this! If I want to add peaches would that change the amounts of the ingredients
Mike Hultquist says
Carlie, yes, if you use peaches, use less of the habaneros by the same amount.
Timothy Wysong says
Hey Mike , love your chili recipes. Been making this jelly for years. We serve it over warm Brie cheese with crackers , so good. Oh yeah, good on ice cream as well 🙂 chili on chili head,LOL.
Mike Hultquist says
Boom! Perfect way to enjoy it, Timothy! Thanks for sharing! =)
Jeanne says
I made this today, added 3 red hot cherry peppers to add more color. Man o man!!! Needed lip balm after tasting it!!! It’s fantastic!!! Can’t wait to open a jar. It made 6 / 8oz jars though. Thanks for the recipe!!!
Mike Hultquist says
Great! Glad you enjoyed it, Jeanne!
Jeannie Bulriss says
It’s soooooo good!!!! It jelled so nicely!! Beautiful color!! And it’s hot but not a long burn!!! I’ll make it again!! Thanks!!!
Mike Hultquist says
Excellent!! So great to hear! Thanks, Jeannie! I'd love to hear how you're going to use it! =)
Bradley says
Made this last year. It is fire! I read in the substitutions that honey can be used instead of granulated sugar. Just a quarter cup of honey can replace the 4 cups of sugar?
Mike Hultquist says
Great, Bradley. You can use honey, though honey is sweeter. You'll need enough for the pectin to set, but it's usually good to use 3/4 to 7/8 parts of honey per 1 part sugar ratio.
Sharon Rossy says
Me again. Lol. Great recipe!
Mike Hultquist says
Haha, thanks, Sharon!
Sharon Rossy says
Hi - just bought habanero’s today to make another recipe. I’d love to try yours. One question, you use 4 cups of sugar, where most recipes ask for 5 or 6 cups. Just was wondering how the lesser amount affects the jelly setting up?
I love the idea of less sugar, but was a bit concerned, as there is also the addition of the lemon juice, which is additional liquid.
Thank you.
Mike Hultquist says
Sharon, I do like to use less sugar, but it does occasionally cause an issue with setting. You can use some extra pectin, or add extra sugar (per your pectin packaging), or you can use a low to no-sugar pectin. I usually don't have an issue, though. However, let me know how it turns out for you.
Sharon Rossy says
Hi Mike, so I made it - wow it is a hot momma! However, I added a little more than 5 cups of sugar. It has set well and I could see dropping the sugar down which I might try the next time.
Mike Hultquist says
Excellent! Thanks for sharing, Sharon! Yes, quite spicy! =)
Sharon Rossy says
Just wanted to add that I only added 1/4 tsp of salt because I had never seen that before and wasn’t sure about it.
Mike Hultquist says
=)
MM says
Was I supposed to remove the seeds from the peppers? I read the directions twice to make sure, but now that I have the jam made, I regret leaving them in. It's very hot.
Mike Hultquist says
MM, you can remove the seeds if you'd like, though I usually leave them in. The heat is not in the seeds, though. It's in the whitish innards of the pepper, which surrounds the seeds. FYI.
Vince says
Do you deseed the peppers?
Mike Hultquist says
You can if you'd like, Vince, though much of the heat is in the pepper innards, and that is usually removed if you remove the seeds. The seeds are edible. Some people do find them a touch bitter. You can always tap some of the out. I usually just leave them in, personally.
Vince says
Thank yo Mike for te info. I left them in and wow this packs a punch! Delicious, thank you for sharing!
Mike Hultquist says
Great! Thanks, Vince!
Abby says
I made this last year. It was super easy and delicious. I'm planning to add in some of my ghost pepper and reapers to make a little hotter 3 pepper jelly.
Mike Hultquist says
Outstanding! Nice and hot! Thanks, Abby.
Brad Younghouse says
About how many habeneros is a half pound? My scale is broken when I went to get everything out to make it tomorrow.
Mike Hultquist says
Brad, sizes vary, so it will depend on your habaneros. Could be anywhere from 10-20 or so. Enjoy!
John Dieker says
We have used this recipe for 2+ years with great reviews. This year my wife wants us to make peach/habanero jelly. How should the recipe be modified to add fresh peaches?
Mike Hultquist says
Great! For adding peaches, I would replace some of the habaneros by weight with peaches. Works great!
Marisa says
So excited for this recipe! I just pulled the jars out from the water bath and I’m waiting for them to set. I can tell it’s going to be delicious because my husband and I couldn’t stop eating the sauce that was left in the pan!
Mike H. says
Let me know how it goes... Enjoy!
Max Henderson says
Are the seeds removed from the habaneros in this recipe?
Mike Hultquist says
You can remove them if you'd like, Max. They are edible, but some people find them bitter. I usually just leave them in.
Barry Pleasant says
we make blackberry strawberry , but we do not use the boiling water bath, because that's not the way my wife's mother did it! Have never had a bad batch yet! I guess my question is why use the hot water bath. I love hyben jam with peanut butter early with black coff at 4AM
Mike Hultquist says
You can water bath for longer term storage out of the refrigerator for safety reasons. I usually don't, as I keep it in the fridge and go through it fairly quickly.
Theresa says
Mike I can’t begin to thank you enough. I have used this recipe for about 4 years. I have made habanero (of course) jalapeño , Thai, cayenne, Serrano and some I have no idea what they are. People love growing them but then don’t use them. I reap the benefits . Their my go to gifts at Christmas which my friends have come to enjoy. Thanks again.
Mike Hultquist says
Thanks so much, Theresa. I'm very happy you've been able to enjoy this recipe all these years. Such great gifts, and very thoughtful.
HLA says
Is it normal for the peppers to settle at the top of the jar?
Mike H. says
Yes, it is. It happens due to the difference in density.
Dee says
Hey there! So we’re growing habaneros and don’t quite have half a pound yet. Have you tried substituting the remaining weight with orange bell pepper? Tempted to try it for a slightly ‘cooler’ jelly but scared to waste all these peppers if it doesn’t work! Help!!
Mike Hultquist says
Dee, yes, that will work perfectly. I mix peppers all the time. Let me know how it works out for you! Enjoy!
Tonya fouraker says
My mother in law used to make this delicious jam. it was so amazing. I want to recreate it in her honor.
Mike Hultquist says
Enjoy, Tonya. I hope it's as good as hers.
Gagan says
Mike, I stumbled upon your website while searching for habanero recipes. This looks really promising. I am gonna try it today. Just wondering if I can use frozen habaneros for this one. Thanks.
Mike Hultquist says
Hi, Gagan. Yes, you can use frozen peppers for this. It works very nicely, actually, great use of frozen pods. I hope you enjoy it!
Mike H says
Wow, I love spices and this really packs a punch. I might have gone a bit over the top on the quantity of habaneros, and resulting heat. Wonderful flavor though and I think that it will be a very versatile base to start with.
Thanks for posting the recipe!
Mike Hultquist says
Glad you enjoyed it, Mike!
kevin frederick says
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
Mike Hultquist says
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.
kevin frederick says
thank you so much....I ran out and found pectin...lol. living in Mexico makes it more challenging to find certain ingredients
thanks again
Mike Hultquist says
No problem, Kevin. Glad I could help.
jo merrell says
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?
Mike Hultquist says
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.
Logan says
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?
Mike Hultquist says
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.
Kelsey says
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!
Mike Hultquist says
Thanks, Kelsey! This will last months in the refrigerator after opening.
AJ says
I was curious as to how long they last and does this need to be refrigerated after the jelly forms overnight?
Mike Hultquist says
AJ, this does need to be refrigerated. It will last several months due to the vinegar content. I hope you enjoy it!
Molly says
It only needs to be refrigerated after opening a jar, right? It’s shelf stable jelly after canning it?
Mike Hultquist says
Molly, yes, it will be shelf stable after processing in a hot water bath. Only refrigerate after you open it. Enjoy!
Molly says
Thank you!
S.May says
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
Mike Hultquist says
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!
G Simmons says
P.S. Forgot to say we have been making this recipe with great success since 2019! Thanks.
Mike Hultquist says
Outstanding!
G Simmons says
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!
Mike Hultquist says
Awesome to hear! I love this! Thanks for much for sharing!!
carolyn says
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!!
Mike Hultquist says
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.
Susan and Mike says
We made a batch a couple of years ago with another recipe sand it was sooo hot, nearly inedible so we wound up getting some commercially made fruit jams and mixing and re-jarring. Excellent results but now we’ll try with fewer peppers and adding fruit with the peppers and follow your recipe.
Mike Hultquist says
Glad you got it where you want it!
Sandy Sherman says
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❤️
Mike Hultquist says
Awesome, Sandy! Glad you loved it! I need to make some more!
Sandy Sherman says
Well get to it! I'll guarantee you'll love it!!!
Sandy Sherman says
Making it today! Can I double the recipe?
Mike Hultquist says
You sure can, Sandy! Just double the ingredients. Enjoy!
Johnny says
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.
Mike Hultquist says
Perfection! Glad you enjoyed it, Johnny.
Susan says
Made this jam once. delicious! Going to try another batch today incorporating pineapple.
mark says
I make this every year with a couple of pounds of habaneros and it’s the dogs bolocks
Mike Hultquist says
Haha, I hope that's good!
Sunny says
Have you tried freezing it? Will it change the consistency?
Mike Hultquist says
Sunny, I have not tried to freeze it. I believe it would affect the consistency.
Sunny says
Amazing recipe!
Rob Brown says
Tastes like i expected . its delish, ill make it often.
Gabby says
If done properly, and boiled for vacuum, how long does it last?
Mike Hultquist says
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.
Phil Folts says
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.
Tammi says
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).
Mike Hultquist says
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.
Lynda says
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
Mike H. says
I am glad to hear that, Lynda - enjoy!
Kristen says
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!
Mike Hultquist says
Awesome!! Enjoy, Kristen!!
Wanda says
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.
Mike Hultquist says
Thanks, Wanda! Glad they enjoyed it!!
Lisa says
Can you use sure gel instead and if so, how much?
Mike Hultquist says
Lisa, I haven't done this with Sure Gel. You might consult the directions on the product box and compare to this one.
Wanda says
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.
Shelly says
Do you remove seeds and membranes?
Mike Hultquist says
I do not, but you can if you'd like to, Shelly. Enjoy!
Celena says
Fresh lemon juice or bottled?
Mike Hultquist says
I prefer fresh, but bottled works just as well.
Christine says
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.
Mike Hultquist says
Thanks, Christine!
Maria says
Quick question, how long do I need to boil it for to can?
Mike Hultquist says
10 minutes is usually fine, though up to 20 minutes at higher elevation.
Dave Bovio says
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!
Mike Hultquist says
Perfection!
Roo says
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.
Mike Hultquist says
Thanks for sharing, Roo!
Scarlett says
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.
Mike Hultquist says
Awesome! Sounds delicious to me, Scarlett!
Carolyn says
Looks delicious! At what point can I invert the jars so the habanero’s will mix? All floated to the top.
Mike Hultquist says
Carolyn, you can do so as it starts to cool, when still liquid.
Matt says
Can you use frozen peppers?
Mike Hultquist says
You sure can, Matt. Enjoy!
Ross Koehn says
Awesome recipe! Thanks, Mike! I love spicy food and the recipe as written is perfect!
Mike Hultquist says
Thanks, Ross!
Rebecca says
Do you put the whole pepper in the food processor?
Mike Hultquist says
Yes, Rebecca, stems removed. You can core them if you'd like.
Henry says
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
Mike Hultquist says
Glad you enjoyed them, Henry! Nice and spicy!
Ron Stake says
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.
Mike Hultquist says
Excellent! Glad you enjoyed it, Ron! I appreciate it.
Karen Kemp says
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 😉 )
Mike Hultquist says
Thanks for sharing, Karen! I appreciate it, and glad you liked the jam! Great move mixing peppers to tame the heat.
June says
Wow! First time ever making a jam and this was perfect! Followed the recipe exactly.
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed it, June! Off to make some more jam! =)
Marjorie H O'Bryan says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Tracey says
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?
Michael Hultquist - Chili Pepper Madness says
Yes, that can happen. No, not too late. You can always add more pectin and reprocess it.
Maggie says
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?
Mike Hultquist says
Maggie, sorry to hear. Yes, you can definitely do that. Let me know how it goes.
Tanya Bucel says
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!!!
Michael Hultquist - Chili Pepper Madness says
Awesome, Tanya! Super happy you are enjoying it! Thanks!
Maria says
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.
Michael Hultquist - Chili Pepper Madness says
Awesome! So happy you enjoy it!
Michelle Rasmussen says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Heide says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Heide. Yes, you can remove the seeds next time. Some peppers, like cayenne, have loads of seeds. Glad you enjoyed it!
ibbeachnana says
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.
Michael Hultquist - Chili Pepper Madness says
Awesome, thanks!!
Angela says
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!
Michael Hultquist - Chili Pepper Madness says
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. =)
Gloria says
I use the jelly and put over chicken wings and bake and keep turning them until nice and brown
Michael Hultquist - Chili Pepper Madness says
Sounds perfect, Gloria!
John says
Can you freeze it? I did not read all the comments, so I apologize if this is a repeat.
Michael Hultquist - Chili Pepper Madness says
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.
Patti Seaney says
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!!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Patti! I know, this is SO GOOD!!!
KayBee says
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. 🙂
Michael Hultquist - Chili Pepper Madness says
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.
Nick De Ste Croix says
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
Michael Hultquist - Chili Pepper Madness says
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.
Peter says
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.
Mike Hultquist says
Thanks, Peter!
Tom says
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
Michael Hultquist - Chili Pepper Madness says
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.
Pam says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Pam. Yes, I've seen some variability in the firmness/consistency of the jam sometimes, though it will usually firm up nicely.
bowtie6 says
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/
Michael Hultquist - Chili Pepper Madness says
Very nice! Yes, these recipes are very easy to adapt with other peppers.
Mitch says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mitch. Glad you enjoyed it.
Robert Troxell says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks for sharing, Robert! Enjoy.
Mike says
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
Michael Hultquist - Chili Pepper Madness says
Wonderful! Thanks, Mike!
Erica A SM says
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!
Michael Hultquist - Chili Pepper Madness says
Erica, sizes vary, but approximately 15 peppers.
Sean Parnell says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Sean!
Sean Parnell says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Jose says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Ray Hobba says
Can you add peaches and how will it affect ratios?
Michael Hultquist - Chili Pepper Madness says
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/
Kylie says
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?
Michael Hultquist - Chili Pepper Madness says
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/
Judy Peterson says
I want to try this recipe with such great comments on how good it is! My question is if the jam can be frozen?
Michael Hultquist - Chili Pepper Madness says
Judy, yes, you can freeze jam in thick containers or even in plastic baggies. Let me know it goes for you.
Tom L says
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?
Michael Hultquist - Chili Pepper Madness says
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!
Leah Stebel says
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.
Michael Hultquist - Chili Pepper Madness says
Leah, absolutely. Let me now how it turns out for you.
Amanda says
Hi, I want to make this recipe but only have dry pectin, do you know how much to use? Thanks!
Michael Hultquist - Chili Pepper Madness says
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!
Paulina says
Hi mike! I hope you see this! Do you take the seeds out of the peppers before putting them in the food processor?
Michael Hultquist - Chili Pepper Madness says
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!
Dawn says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Dawn! Enjoy all the cooking!
james Nelson says
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
Michael Hultquist - Chili Pepper Madness says
Excellent, James. Glad you enjoyed it!!
Fina says
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?
Michael Hultquist - Chili Pepper Madness says
You can just refrigerate, Fina. I do that most times.
Brenda Patrick says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Jennifer says
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.
Michael Hultquist - Chili Pepper Madness says
Jennifer, yes, same rules of canning. Enjoy and good luck!!
Kathy Westley says
Could I use box pectin instead of liquid pectin
Michael Hultquist - Chili Pepper Madness says
Kathy, yep, but check the instructions on the box for proper ratios. Enjoy!
Nina Tetenbaum says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Nina Tetenbaum says
Thanks! I'll let you know how it turns out!
Nina says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Nina!
Michelle says
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!
Michael Hultquist - Chili Pepper Madness says
Absolutely, Michelle. This recipe will work with many different peppers. Let me know how it turns out for you. Thanks!!
Mimi says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Mimi! I appreciate it!
Michael says
I see a note stating add more peppers for a hotter version, could I also just use less sugar?
Michael Hultquist - Chili Pepper Madness says
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.
Wendy says
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
Michael Hultquist - Chili Pepper Madness says
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/
Cathy says
Hi , my question did you use food coloring ? The color is Beautiful ! Thank you.
Michael Hultquist - Chili Pepper Madness says
Thanks, Cathy. No, I didn't use any food coloring at all. Great color for sure!
Ron says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Carl says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Patti says
Can I invert directly after processing to get habanero bits to disperse throughout the jam?
Michael Hultquist - Chili Pepper Madness says
Patti, yes, you should have no issue with that.
Zia says
Hi,
I have apple cider vinegar on hand, would it be okay if I use that instead of cider vinegar?
Thanks!
Michael Hultquist - Chili Pepper Madness says
Sure thing, Zia. You can use apple cider vinegar. Let me know how it turns out for you. Enjoy!
Zia says
This was the first time I made any kind of jam, and it turned out so so good. Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Zia! Super happy you got some tasty habanero jam! Enjoy.
Ron says
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?
Michael Hultquist - Chili Pepper Madness says
Hi, Ron. You can just finely chop them. No problem! Let me know how it turns out for you. Enjoy!
Ron says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Rob says
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?
Michael Hultquist - Chili Pepper Madness says
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.
sonny says
made habanero jam did per recipe and did not set up. What did I do wrong?
Michael Hultquist - Chili Pepper Madness says
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.
Sonny says
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.
Michael Hultquist - Chili Pepper Madness says
Perfect! Thanks, Sonny. Glad it turned out for you.
Mandy won kenobi says
How did you change the recipe for higher elevation?
Daddy JJ says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Daddy JJ! Glad you enjoyed it!
Cheryl L Gardner says
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!
Michael Hultquist - Chili Pepper Madness says
Thank you, Cheryl. I appreciate it. Let me know how it turns out for you.
Philip C says
I going to try this recipe with Carolina Reaper peppers in a few days. Any words of advice?
Michael Hultquist - Chili Pepper Madness says
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!
Philip C says
Waiting for the jam to set, The flavor and heat came out great.
Michael Hultquist - Chili Pepper Madness says
Thanks, Philip! The image link didn't work, but I appreciate the comments!!
Philip C says
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).
Michael Hultquist - Chili Pepper Madness says
Thanks, Philip!!
Ross Starkey says
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...
Michael Hultquist - Chili Pepper Madness says
Thanks, Ross. Seems like it worked out overall. Glad you are liking the flavor. Definitely some heat! I appreciate the comments!!
Dennis says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Lee-Ann says
Can I use grape juice in place of the apple vinegar? Or half and half?
Michael Hultquist - Chili Pepper Madness says
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.
Jessica says
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.
Michael Hultquist - Chili Pepper Madness says
Haha, yes! I totally misunderstood! Yes, you can use half and half of each. Sorry!
Kathy Z says
Hi there! What color food coloring do you recommend?
thank you,
Kathy Z
Michael Hultquist - Chili Pepper Madness says
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.
Kathy Z says
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!
Kathy Z says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Kathy Z!
Aric says
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?
Michael Hultquist - Chili Pepper Madness says
I've never cooked with it. I'd love to hear someone's advice.
Michelle says
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!
Jenny says
Do you use fresh lemon juice for this or the concentrate?
Michael Hultquist - Chili Pepper Madness says
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.
Jenny says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Jenny says
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!!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad it helped!!
April says
Do you take out the seeds for this recipe or leave them in?
Michael Hultquist - Chili Pepper Madness says
April, I usually just leave them in, but you can core them out if you'd like.
Anousha says
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 ????
Michael Hultquist - Chili Pepper Madness says
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.
Marjorie says
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.
Michael Hultquist - Chili Pepper Madness says
Marjorie, no, if you consume it in a reasonable amount of time, you can just keep it in the fridge.
Marjorie says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Robina says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks for your help and input, Robina! Greatly appreciated.
laura says
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?
Michael Hultquist - Chili Pepper Madness says
Great! I would consume it within a few months, Laura. Enjoy!
Jacob M Davoult says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jacob! I'm glad you loved it! Such a great recipe.
Danny Johnson says
Mike, Have you tried the tabasco peppers in a jam yet?
Michael Hultquist - Chili Pepper Madness says
Danny, tabasco peppers would be GREAT with this recipe. I love those peppers.
Mitch Brink says
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!
Michael Hultquist - Chili Pepper Madness says
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!
Wes says
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 😉
Michael Hultquist - Chili Pepper Madness says
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.
Barbs says
Can I mix this with jalapeño peppers? I have lots of both.
Michael Hultquist - Chili Pepper Madness says
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!
Doug P says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Jeff says
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?
Michael Hultquist - Chili Pepper Madness says
Jeff, it would reduce the heat some, yes, though you'll still get heat overall.
Anne Riemer says
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
Michael Hultquist - Chili Pepper Madness says
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!
Arran says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Jamie says
Is it possible to use dried habaneros?
Michael Hultquist - Chili Pepper Madness says
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.
Michele says
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?
Michael Hultquist - Chili Pepper Madness says
Michele, yes, you sure can.
Michele says
Will I need to add more pectin along with sugar ?
Michael Hultquist - Chili Pepper Madness says
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.
Alex says
How long does a batch last? Before going bad?
Michael Hultquist - Chili Pepper Madness says
Alex, jams will last 6-12 months in the fridge once they're opened. Lower sugar jams closer to 6 months.
Angela says
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.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Angela!
Kerry Johnson says
I have been blessed with a lot of Chocolate Habaneros. Would that make a good jam? What would you di different if anything?
Michael Hultquist - Chili Pepper Madness says
Chocolate habaneros would make a good jam. You might include some other elements, like blueberry or strawberry to compliment the darker color.
Kerry Hohnson says
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.
Michael Hultquist - Chili Pepper Madness says
Glad the men loved it, Kerry! Happy to help.
Tris says
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!
rach says
This sounds delish! How many cups would 1/2 lb of peppers be approximately? Just want to make sure it sets properly.
Thank you
Michael Hultquist - Chili Pepper Madness says
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.
Victor says
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?
Michael Hultquist - Chili Pepper Madness says
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!
Regina says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Debbie says
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.
Michael Hultquist - Chili Pepper Madness says
Debbie, absolutely. You can make this exact recipe with ghost peppers. Let me know how it turns out for you!
Julie says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Charles Pappas says
Turned out wonderfully. The entire family loves this jam. Great flavor all around.
Diane Neuman says
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)
Michael Hultquist - Chili Pepper Madness says
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!
loulou says
what if you only have the powdered pectin how does that work for this recipe
Michael Hultquist - Chili Pepper Madness says
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!
Orly Nay says
Hi Mike. I love your recipes! Makes my simple meals delicious! How many Peaches or Apricots should I be using for this recipe?
Michael Hultquist - Chili Pepper Madness says
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.
Nick says
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.
Valerie says
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.
Mike Neff says
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!
Mike from Chili Pepper Madness says
Thanks, Mike! Super happy you like it!
Karen says
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.
Avinash says
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.
Marc says
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.
Linda Mccool says
I only got 4 8 oz jars with this! Is that right?
REPLY: Linda, that's right. -- Mike from Chili Pepper Madness.
Mike says
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.
Scott says
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.
Patricia Pines says
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.
Louise says
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.
Andrea Smith says
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.
Jeanette says
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.
jenn says
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!
Mark says
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.
Jeff says
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.
Shelley says
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.
mark Daigneault says
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.
sgstaley says
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.
Michael Hultquist - Chili Pepper Madness says
Perfect! Thanks!
V. L. says
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.
Sharon Rossy says
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.
Wesley Marshall says
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.
Lumeena says
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.
RayB says
I use my non-jelled jelly as a chip dip/spread. Pour it over a softened pack of cream cheese.
Barbara says
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.
Bill Savage says
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!
Michael Hultquist - Chili Pepper Madness says
Absolutely!
kiran kumar janalila says
Hats off ,thank you for making a wonderful combination of chilli peppers . I love Mexican stuff, thank you mike
Kim says
I'm thinking about making this do I take the seeds out of the peppers?
Michael Hultquist - Chili Pepper Madness says
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.
Susan says
We made the jelly - we had about 15 peppers and it filled 5 small jam/jelly jars. Love the jelly!
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Susan! Thanks!
Susan says
About how many pepper make 1/2 lb?
michael says
How many jars does this jelly make? And can you add some fruit? Strawberry, blueberry etc etc?
Mike | Chili Pepper Madness says
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.
LMS says
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.
Mike | Chili Pepper Madness says
Regina, thanks! Wendy, this made 4 small jars for us. Good luck!
Wendy says
About how many jars of jelly does this recipe make. These look like they would make great gifts
regina says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Regina! I appreciate it!