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.
Dale Lawrence says
Hello,
I'm wondering if it's possible to quadruple this recipe and cook everything at the same time?
I've made a recipe for years, and it stopped setting up for me.
Mike Hultquist says
Dale, I have doubled this recipe, but haven't tested it with a quadruple batch. You MIGHT need more pectin.
Terry says
I've been making this for 2 yrs. now, but continue to have trouble reaching a desired consistency for jam. HOWEVER, that said, it makes a great sauce, poured over cream cheese, served with crackers. My guests loved it and the cream cheese cuts the heat.
Mike Hultquist says
Thanks, Terry. Definitely a great glaze for sure. Be sure to check the pectin product you're using - the instructions might want more pectin. You can always reprocess a batch with more pectin later if it doesn't gel up. Glad you like the flavor!
Allam says
Hi, I’ve made this recipe many times and it always turns out great. I want to add raspberries this time to make a raspberry habanero jam. Any recommendations about how I can go about this? Would cooking the raspberries down to get rid of some water then just adding it to the jam mix yield a good result in your opinion?
Mike Hultquist says
Allam, yes, that will work nicely. You can mix those in by weight in place of the habaneros and have a nice mix! I hope you enjoy it!
Lynn McMahan says
Does this last longer than a month if you properly do a water bath?
Mike Hultquist says
Yes, that will make it shelf stable. You may need to add more acid, though. Best to shoot for a pH of 4.0 or lower for home canning. Enjoy!
Jody says
Your instructions say this recipe can be water bath canned so does additional acid need to be added in addition to the vinegar and lemon juice already called for in the recipe and if so, how much? Thank you
Mike Hultquist says
Jody, I did not measure the pH, but shoot for 3.5 or lower for home canning. You might need to add more vinegar to achieve that.
Sue says
I can't handle very spicy foods so I made this using Habanadas. Worked up well and tastes very good. It does have a bit of a vinegary taste on the back end.
Will this still work if I only use 1 cup of vinegar? If this recipe still needs that much acid would replacing a 1/4 cup of the vinegar with lemon juice work?
Mike Hultquist says
Sue, you can use less vinegar and replace with more lemon juice. You can use other liquid as well, though it won't last as long. Enjoy!
Maria says
Best recipe, been making for years, we grow habanero peppers just for this jam. Given as gifts, my dentist asks for it, lol
I wear a mask while cooking, the fumes are strong and make me cough.
Mike Hultquist says
Awesome to hear, Maria! Glad your dentist likes, it too, haha! I do love to hear it. Very wise with the mask!
Jennh says
Hi Mike, I took your advice and used equal amounts of habanero and mango (frozen but thawed) it turned out beautifully, made 5 x 8oz jars! It looks beautiful also!
Mike Hultquist says
Wonderful!! Glad you like it!! Very glad to help. I appreciate it.
Sandra Wright says
did you change anything in this mango/habanero recipe?
i am using 1/2 lbs each of mango & habanero & feel i should be doing something else.
Dawn says
Looking forward to trying this recipe this weekend. How many jars of jam does it make?
Mike Hultquist says
Dawn, this makes 5-6 8 ounce jars. Enjoy!
Kevin says
I look forward to making this over the weekend. Numerous reviews mention adding fruits to the recipe. Am I missing something (directions) around a variation to add fruit?
Mike Hultquist says
Kevin, you can add fruits to this. I have several recipes with fruit and chilies in the Jellies/Jam Recipes section here: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/. Essentially, you can just replace some of the habaneros with fruit of choice.
Jenny says
Hi Mike, used this recipe last year with fresh mangoes but wondered if I could use frozen, and if so do I thaw them first?
Mike Hultquist says
Hi, Jenny! Yes, you can use frozen, and it is best to thaw them first. Enjoy!!
Pia E says
Only have powdered fruit pectin, what would the conversion quantity be, and should I adjust the cooking time?
Hope to hear back, can’t wait to make this!
Mike Hultquist says
Pia, it's best to look at the label of the product you're using, as each will have a different recommendation.
Sharon Rossy says
Hi. I’ve been making the Habanero Gold recipe for a long time and I have made yours as well. My question is could apricots be added to this recipe, marinating in the vinegar/lemon juice for at least 4 hours? Would it alter the recipe significantly because your recipe uses less sugar, which I like.
Thank you
Mike Hultquist says
Sharon, yes, you can use apricots. You'll just need to make room for them so maybe less habanero. I don't believe it should alter the recipe, but be sure to use a low sugar pectin if needed. I hope you enjoy it.
Sharon Rossy says
Hi Mike. I forgot to mention, that the apricots are the dried apricots that are soaking in the vinegar. Not sure if that changes anything. The Habanero Gold recipe calls for 6 cups of sugar and one packet of liquid pectin. It would be great if it would work with your recipe using 4 cups of sugar. What do you think?
Mike Hultquist says
That should still work, as long as they fit by volume. Some people have reported issues when using less sugar, but I often use less (like 4 cups instead of 6) and have good results. I don't like so much sugar either. Enjoy!
LA says
Do you seed before adding blender
Mike Hultquist says
I do not, typically, but you can if you'd like. Removing the whitish innards (where the seeds are) generally removes much of the heat, so that is something to keep in mind. Enjoy!