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.
David says
I would like to make this with either a sugar substitute or a decreased amount of sugar, any recommendations on substitution amounts for stevia or would this work the same with 2 cups of sugar? Thanks
Mike Hultquist says
David, you can do this, but look into low or no sugar pectin, which works much better for gelification.
Chris Coble says
After some research you can use the powder Sure Gel in this recipe..I put all ingredients (except sugar) in with two heaping table spoons of the powder on high heat with the habaneros and stirred until rolling boil. I removed from heat and then added my four cups of sugar. I returned to high heat and after a rolling boil I then set a timer for one minute while constantly stirring. The jelly set perfectly. I used the same recipe with jalapenos as well as cayenne. This is really a great recipe. Avery simple recipe as well. The heat is very intense if seeds are left in the mixture..
Mike H. says
Thanks for the feedback, Chris. I appreciate it.
Toni J says
Love this recipe! 2 years ago used the habanero's. This year I want to use jalapeno's but do I have to increase sugar? Love the lower sugar content. I will be using water bath to make shelf stable.
Thanks
Mike Hultquist says
You can use the same amount of sugar, Toni. Enjoy!!
Alicia VanCoillie says
I made a batch this past weekend and my sons can't stop eating it. I have so many peppers, I will be making more! They love it!
Mike Hultquist says
Boom! Glad you like it, Alicia! Thanks!
Niki says
Made this several times. Husband loves it!
One question: how do you get the bits of pepper to distribute evenly in the jar? Ours always settles at the top and we end up having to stir the jam before using.
Mike Hultquist says
Thanks, Niki. I sometimes turn it when hardening, or just stir it after I open it. Glad you enjoyed it!
Chris Coble says
I found this issue as well..What I did was after the water bath I waited about ten minutes then inverted the jars..I let them sit for about ten to fifteen minutes then turned them upright..As it was setting up the majority of pulp distributed more evenly..
Chelsea says
Thank you for this tip!! Just tried it with my batch and it worked amazingly, much better distribution! Purely aesthetics but very pleasing 🙂
Mike H. says
Happy to help. Thank you, Chelsea!
Maureen Herrell says
This was delicious! didn't have enough habaneros so also used some jalapeños. Added a bit more sugar as I was worried about it setting up. Next time I'll strain some of the jars, it was a bit too hot for my husband.
Mike H. says
That's great to hear you are on top of it, Maureen. Enjoy!
Helene Morris says
Do you remove the seeds
Mike Hultquist says
You can if you'd like, Helene. Core them out for milder heat. I usually leave it all in. Enjoy!
Jo says
My husband dehydrated our prolific Habaneros. Do you think i can use them to make the Jelly?
Thanks Jo
Mike Hultquist says
Jo, yes, you can do that. I would rehydrate them first in hot water, then you can proceed with the recipe. Let me know how it goes. Enjoy!
Christaljw says
Made this for this for the first time after growing an abundance of haberanos. It was delicious. Ate it with cream cheese and crackers. Will be making a few more batches. Recipe was easy to follow. Thank you
Mike Hultquist says
Thanks so much for sharing! Glad you enjoyed it!
Lauren says
Is this recipe shelf stable since it is water bathed?
Mike Hultquist says
Lauren, if you process in a water bath, yes, it will be shelf stable until you open it.
Carlie says
How do you store these once in jars? Do they need to be refrigerated if unopened?
Mike Hultquist says
Carlie, I keep mine in cleaned jars in the refrigerator with the cap screwed on. It will last many months typically.
Bethany says
I am making this recipe but only have powdered pectin. Can you tell me how to substitute powdered pectin for liquid pectin? Thanks!!
Mike Hultquist says
Bethany, the best way is to refer to the packaging instructions for the amount of powdered pectin. Let me know how it goes.
Eddie says
Two double the recipe do you just double all the ingredients?
Mike H. says
Eddie, I have a handy tool in the recipe card that allows you to double the recipe - it will automatically show you the amounts you will need to work it. Just hover over the "Servings" number to scale. Let me know if you have any difficulties finding it.