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. Detailed instructions are listed below the recipe card.
- Remove and let cool overnight. The liquid will thicken up into a nice habanero jam for you. So delicious!
Want a quicker, no-canning version? Try my Easy Habanero Pepper Jelly - it's ready in 20 minutes and sets up overnight in the fridge.
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 (cored/innards removed if desired for less heat)
- 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
How to Can Habanero Pepper Jam (Water Bath Method)
The refrigerator version of this recipe is ready to eat within 24 hours and will keep for 1-3 months. If you want shelf-stable jars you can store in the pantry and give as gifts, you can process them using a water bath canner.
What you'll need:
- Water bath canner or large stockpot with a rack
- Sterilized half-pint (8 oz) mason jars with new lids and bands
- Jar lifter and canning funnel (highly recommended)
Steps:
- Before you start making the jam, sterilize your jars. Place clean jars in a large pot, cover with water, and boil for 10 minutes. Keep them hot until you're ready to fill.
- Make the habanero jam following the recipe below. While the jam is cooking, keep a small saucepan of water simmering on low and place your lids in it to soften the sealing compound.
- Working quickly, ladle the hot jam into the hot sterilized jars, leaving exactly ¼ inch of headspace at the top. Wipe the jar rims clean with a damp paper towel - any residue can prevent a proper seal.
- Place the lids on and screw the bands to fingertip-tight (snug but not overtightened).
- Lower the jars onto the rack in your canner. Make sure they're covered by at least 1-2 inches of water. Bring the water to a rolling boil and process for 10 minutes at sea level.
- Turn off the heat and let the jars sit in the canner for 5 minutes before removing. Set them on a towel and leave undisturbed for 12-24 hours. You'll hear the satisfying ping of each lid as it seals.
- After 24 hours, check the seals by pressing the center of each lid. It should be concave and firm with no flex. Any unsealed jars should go in the refrigerator and be used within a month.
Altitude adjustments: If you're above 1,000 feet, increase the processing time. Add 1 minute for every 1,000 feet above sea level up to 3,000 feet, then an additional 2 minutes for every 1,000 feet above that.
Shelf life: Properly sealed jars will keep in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 1 month.
A note on acidity: This recipe uses 1¼ cups of cider vinegar plus ¼ cup of lemon juice, which together provide sufficient acidity for safe water bath canning. If you significantly reduce the vinegar, aim for a pH of 4.0 or lower (3.5 preferred) before canning.
NOTE: This post was updated on 3/26/26 to include canning information. The recipe was not changed.
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.