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.
Patricia Pines says
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.
Louise says
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.
Andrea Smith says
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.
Jeanette says
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.
jenn says
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!
Mark says
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.
Jeff says
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.
Shelley says
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.
mark Daigneault says
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.
sgstaley says
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.
Michael Hultquist - Chili Pepper Madness says
Perfect! Thanks!
V. L. says
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.
Sharon Rossy says
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.
Wesley Marshall says
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.
Lumeena says
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.