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.
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.
Anne says
if you let your jelly sit off the heat for about 5 minutes, stir well, then laddle into your jars it helps the fruit stay evenly incorporated throughout the jar.
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.