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.
Dennis says
What is the lemon juice for? I have seen other recipes that also called for cider vinegar, but no lemon juice. With vinegar and lemon juice, It seems using both would make the jam too tart.
Michael Hultquist - Chili Pepper Madness says
You can skip the lemon juice, Dennis. It ups the acidity and is a nice flavor combination with the vinegar. Feel free to just use vinegar as desired.
Lee-Ann says
Can I use grape juice in place of the apple vinegar? Or half and half?
Michael Hultquist - Chili Pepper Madness says
Lee-Ann, you can use grape juice but I'm not sure how long it will last that way. I've never done it with half and half, which I believe is more like a panna cotta. If you make it that way, let me know how it turns out for you.
Jessica says
I'm not sure she meant half and half as in cream haha! I think she meant half grape juice and half cider vinegar. But if you are planning to preserve/home can this jam I wouldn't mess too much with the acid in the recipe or it won't be a safe ratio potentially.
Michael Hultquist - Chili Pepper Madness says
Haha, yes! I totally misunderstood! Yes, you can use half and half of each. Sorry!
Kathy Z says
Hi there! What color food coloring do you recommend?
thank you,
Kathy Z
Michael Hultquist - Chili Pepper Madness says
Kathy, you can use orange for more of that habanero color. I didn't use any and it turned out pretty orange. Let me know how it goes.
Kathy Z says
The color was perfect, no food coloring needed. I don't want to add anything extra/artificial that I don't need.
I had to leave right after I finished boiling the jars and when I got home noticed that the habaneros and seeds did rise to the top. I read your reply below and will remember that for next time. But I'm sure I can just stir it up before using and it will taste and look perfect.
thank you for the great recipe and quick response!
Kathy Z says
The color is perfect without food coloring. Don't want to add anything I don't need to. I had to leave right after I finished the boiling process and noticed that my peppers and seeds did float to the top. I read your reply below and will remember that for next time. I'm sure I can just stir it up before serving and it will be just fine.
thank you for the great recipe and quick response.
Kathy Z
Michael Hultquist - Chili Pepper Madness says
Thanks, Kathy Z!
Aric says
I attempted the recipe with an alternate sweetener - erithritol, which is supposed to be equivalent in sweetness level to sugar. As my jars are cooling they are getting hazy and crystallizing. Anyone know of there is anything I can do to save these or did I wast all my habaneros?
Michael Hultquist - Chili Pepper Madness says
I've never cooked with it. I'd love to hear someone's advice.
Michelle says
Try Allulose....it’s great for dressings, jams and jellies as it doesn’t get granular after setting up. It’s keto friendly and doesn’t affect glucose levels!
Good luck!
Jenny says
Do you use fresh lemon juice for this or the concentrate?
Michael Hultquist - Chili Pepper Madness says
Jenny, I use fresh, but the concentrate works just fine for this recipe. Just be careful in how much you use. Let me know how it turns out for you.
Jenny says
Hey! So my recipe turned out way too hot lol! I used 15 habaneros and 1/2 of a sweet bell pepper along w/ 5 cups of sugar. Is there any way I can sweeten/tone this recipe down after it’s been water bathed?
Michael Hultquist - Chili Pepper Madness says
Jenny, one option is to make a new batch of jam with no heat, then add the finished jam into it to dilute the overall results. Then reprocess.
Jenny says
Your idea worked perfectly!! Don’t get me wrong, it’s still spicy, but at least I can taste some sweet along with it! Also, everything set up perfect after mixing in the previous gelled batch (which I was worried about) I am very pleased! Thank you for that!!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad it helped!!
April says
Do you take out the seeds for this recipe or leave them in?
Michael Hultquist - Chili Pepper Madness says
April, I usually just leave them in, but you can core them out if you'd like.
Anousha says
If I was to use corn flour/start in place of pectin, how many tspoons would you add please since I usually add starch to a tablespoon of water first so I’m wondering would this affect the recipe. Thanks in advance. Literally fell across your recipe. A little gem ????
Michael Hultquist - Chili Pepper Madness says
Hi, Anousha. I've never actually used flour and/or cornstarch to make a jam. I've read some ups and downs on using it and definitely prefer pectin. However, if you want to try it, I would start with a couple tablespoons mixed with water first, then stir them in and constantly stir, as flour/cornstarch can burn. If that doesn't thicken it up, you can always reprocess it again to thicken further. I would only use this as a short term jam, not for long term processing and storage as I don't have the experience to comment more specifically. Let me know how it turns out for you.
Marjorie says
If I plan to keep this in the fridge, do I have to boil the jars after? For some reason this step seems pretty daunting.
Michael Hultquist - Chili Pepper Madness says
Marjorie, no, if you consume it in a reasonable amount of time, you can just keep it in the fridge.
Marjorie says
I just picked 26 white lantern habaneros from my garden and they only weigh .6 ounces total. They are very small, and I probably have 15 or 20 more that will be ripe in a day or two, but that will probably only get me to a once, maybe a little more. 1/2 pound seems like a lot. How many habaneros came out to 1/2 a pound for you?
Michael Hultquist - Chili Pepper Madness says
Marjorie, it's hard to go by numbers because the sizes of them vary so much. Weight it best, but my guess is that you have more than enough. Also, you don't have to use 8 ounces of peppers. You can use less if you'd like and you'll still get some great flavor and jam. Let me know how it turns out for you.
Robina says
Just made another batch. Eight ounces was 22 large habaneros this go round. My previous batch had 30-32 smaller habaneros for 8 ounces. Hope this helps.
Michael Hultquist - Chili Pepper Madness says
Thanks for your help and input, Robina! Greatly appreciated.
laura says
Hoping to try this today! I'm wondering what you consider a reasonable amount of time to consume, if I were to skip the boiling and just keep it in the fridge?
Michael Hultquist - Chili Pepper Madness says
Great! I would consume it within a few months, Laura. Enjoy!
Jacob M Davoult says
Wow. This recipe is seriously the best!! Talk about absolutely ideal!! The sweet notes of the habanero add a nice touch, and the seriously low amount of sugar used comparative to most jam recipes really makes the habanero stand out! And the touch of lemon? It would've taken me quite a few attempts before thinking to do that. Thoroughly impressed and will always use this as much go to recipe! Thanks Chili Pepper Madness!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jacob! I'm glad you loved it! Such a great recipe.
Danny Johnson says
Mike, Have you tried the tabasco peppers in a jam yet?
Michael Hultquist - Chili Pepper Madness says
Danny, tabasco peppers would be GREAT with this recipe. I love those peppers.
Mitch Brink says
I should have removed the seeds and membranes.
It's outrageously hot.
On the plus side I made a very small batch to test it, so I will make it again with that change.
Awesome flavor...and it set up very quickly. Less than 30 minutes!
Michael Hultquist - Chili Pepper Madness says
Excellent, Mitch! Sorry that it was too hot, but yes, removing the innards will reduce the heat a lot. You can also make this with milder peppers. Enjoy!
Wes says
The seeds of a pepper contain none of the capsaicin that cause Heat. The seeds add NO heat, this is an old wives tale that just won't die 😉
Michael Hultquist - Chili Pepper Madness says
Wes, you are 100% correct. The heat from peppers is actually contained within the whitish pithy innards. It should be emphasized that the seeds actually contain no heat. However, they do get coated in the capsaicin from the pithy interior, so might still be hot. The seeds can also be somewhat bitter, and are a textural issue for some. Thanks for commenting.
Barbs says
Can I mix this with jalapeño peppers? I have lots of both.
Michael Hultquist - Chili Pepper Madness says
Absolutely, Barbs! I make jalapeno jam all the time. This recipe will work with any chili peppers. Let me know how it turns out for you!
Doug P says
Mike, I have been making the Habanero jam several times, it`s a big hit! I also have been making some hot sauces, they are great. I have Caribbean red Habaneros growing and would like to know what you think of the amount of these to make the jam.
Thanks for some great recipes!!
Doug P.
Michael Hultquist - Chili Pepper Madness says
Thanks, Doug! I appreciate it. I use a good 8 ounces per recipe of peppers, though it's a forgiving recipe. You can vary up the amounts. Let me know how it goes!