Habanero Pepper Jam
A recipe for sweet and spicy habanero pepper jam made with plenty of habanero peppers.
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!
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.
- 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
-
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.
Makes about 1 quart (32 ounces).
Heat Level: Medium. The sugar tames much of the habanero heat. Add more habaneros for a hotter version.
140 comments
Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
made habanero jam did per recipe and did not set up. What did I do wrong?
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.
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.
Perfect! Thanks, Sonny. Glad it turned out for you.
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.
Thanks so much, Daddy JJ! Glad you enjoyed it!
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!
Thank you, Cheryl. I appreciate it. Let me know how it turns out for you.
I going to try this recipe with Carolina Reaper peppers in a few days. Any words of advice?
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!
Waiting for the jam to set, The flavor and heat came out great.
Thanks, Philip! The image link didn’t work, but I appreciate the comments!!
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).
Thanks, Philip!!
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…
Thanks, Ross. Seems like it worked out overall. Glad you are liking the flavor. Definitely some heat! I appreciate the comments!!
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.
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.
Can I use grape juice in place of the apple vinegar? Or half and half?
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.
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.
Haha, yes! I totally misunderstood! Yes, you can use half and half of each. Sorry!
Hi there! What color food coloring do you recommend?
thank you,
Kathy Z
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.
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!
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
Thanks, Kathy Z!
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?
I’ve never cooked with it. I’d love to hear someone’s advice.
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!
Do you use fresh lemon juice for this or the concentrate?
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.
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?
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.
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!!
Excellent! Glad it helped!!
Do you take out the seeds for this recipe or leave them in?
April, I usually just leave them in, but you can core them out if you’d like.
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 ????
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.
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.
Marjorie, no, if you consume it in a reasonable amount of time, you can just keep it in the fridge.
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?
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.
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.
Thanks for your help and input, Robina! Greatly appreciated.
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?
Great! I would consume it within a few months, Laura. Enjoy!
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!
Thanks, Jacob! I’m glad you loved it! Such a great recipe.
Mike, Have you tried the tabasco peppers in a jam yet?
Danny, tabasco peppers would be GREAT with this recipe. I love those peppers.
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!
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!
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 😉
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.
Can I mix this with jalapeño peppers? I have lots of both.
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!
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.
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!
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?
Jeff, it would reduce the heat some, yes, though you’ll still get heat overall.
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
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!
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?
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.
Is it possible to use dried habaneros?
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.
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?
Michele, yes, you sure can.
Will I need to add more pectin along with sugar ?
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.
How long does a batch last? Before going bad?
Alex, jams will last 6-12 months in the fridge once they’re opened. Lower sugar jams closer to 6 months.
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.
Awesome! Thanks, Angela!
I have been blessed with a lot of Chocolate Habaneros. Would that make a good jam? What would you di different if anything?
Chocolate habaneros would make a good jam. You might include some other elements, like blueberry or strawberry to compliment the darker color.
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.
Glad the men loved it, Kerry! Happy to help.
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!
This sounds delish! How many cups would 1/2 lb of peppers be approximately? Just want to make sure it sets properly.
Thank you
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.
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?
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!
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.
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.
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.
Debbie, absolutely. You can make this exact recipe with ghost peppers. Let me know how it turns out for you!
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?
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.
Turned out wonderfully. The entire family loves this jam. Great flavor all around.
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)
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!
what if you only have the powdered pectin how does that work for this recipe
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!
Hi Mike. I love your recipes! Makes my simple meals delicious! How many Peaches or Apricots should I be using for this recipe?
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.
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.
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.
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!
Thanks, Mike! Super happy you like it!
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.
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.
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.
I only got 4 8 oz jars with this! Is that right?
REPLY: Linda, that’s right. — Mike from Chili Pepper Madness.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
Perfect! Thanks!
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.
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.
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.
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.
I use my non-jelled jelly as a chip dip/spread. Pour it over a softened pack of cream cheese.
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.
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!
Absolutely!
Hats off ,thank you for making a wonderful combination of chilli peppers . I love Mexican stuff, thank you mike
I’m thinking about making this do I take the seeds out of the peppers?
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.
We made the jelly – we had about 15 peppers and it filled 5 small jam/jelly jars. Love the jelly!
That’s GREAT, Susan! Thanks!
About how many pepper make 1/2 lb?
How many jars does this jelly make? And can you add some fruit? Strawberry, blueberry etc etc?
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.
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.
Regina, thanks! Wendy, this made 4 small jars for us. Good luck!
About how many jars of jelly does this recipe make. These look like they would make great gifts
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
Thanks, Regina! I appreciate it!