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.
Mimi says
Just made this with chocolate habaneros and a bell pepper to make up the weight, since I didn’t have quite enough. It is stunningly gorgeous and delicious. Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks, Mimi! I appreciate it!
Michael says
I see a note stating add more peppers for a hotter version, could I also just use less sugar?
Michael Hultquist - Chili Pepper Madness says
Michael, yes, but check with your pectin product. Some require certain amounts of sugar. You can always use a LOW SUGAR pectin, or no sugar pectin. But check the label instructions.
Wendy says
I am going to make this my habanero peppers are still green on the vine do I wait til they turn orange then pick or can you make this with green ones. Someone told me that they were less hot when they were green is this true. Also how do you freeze them? I have 4 plants and they are loaded with peppers
Michael Hultquist - Chili Pepper Madness says
Wendy, you can make this recipe with green habaneros if you'd like. They do tend to get hotter on the plants, but the green ones should still have plenty of heat. The green ones have a more vegetal flavor, like "fresh green" taste. Let me know how it turns out for you if you use them. Check out my page for Freezing Chili Peppers. I hope this helps! https://www.chilipeppermadness.com/preserving-chili-peppers/freezing-chili-peppers/
Cathy says
Hi , my question did you use food coloring ? The color is Beautiful ! Thank you.
Michael Hultquist - Chili Pepper Madness says
Thanks, Cathy. No, I didn't use any food coloring at all. Great color for sure!
Ron says
The Habanero jam came out, after reproducing with more pectin. I made the Jalapeño Jelly, and it came out great the first time. The question I know have is that many people find the Habanero jam too hot, and the Jalapeño jelly too mild. What do you suggest for in between? Jalapeño jam (with fruit and seeds kept in) or Habanero Jelly (no fruit or seeds)? Is there another pepper to use that would be in between?
Thank you for the wonderful recipes and resources!
Michael Hultquist - Chili Pepper Madness says
Thanks, Ron. I suggest a marriage of the two jams, perhaps one with a jalapeno and maybe a quarter or fewer of the habaneros. You can introduce some sweeter peppers to the habanero jam, even jalapeno. Jot down the peppers used and measurements so you can repeat for your perfect combination! Let me know how that turns out for you.
Carl says
Hey Mike
I left the seeds in when I chopped up the peppers. Just took the jars out Of the boiling water to cool. and a lot of the pepper flesh went to the top. Rookie mistake or just normal results?
Michael Hultquist - Chili Pepper Madness says
Carl, this does happen. You can stir them down when you open it, or invert the jar part way through the process. It happens to me sometimes, though.
Patti says
Can I invert directly after processing to get habanero bits to disperse throughout the jam?
Michael Hultquist - Chili Pepper Madness says
Patti, yes, you should have no issue with that.
Zia says
Hi,
I have apple cider vinegar on hand, would it be okay if I use that instead of cider vinegar?
Thanks!
Michael Hultquist - Chili Pepper Madness says
Sure thing, Zia. You can use apple cider vinegar. Let me know how it turns out for you. Enjoy!
Zia says
This was the first time I made any kind of jam, and it turned out so so good. Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Zia! Super happy you got some tasty habanero jam! Enjoy.
Ron says
I am getting ready to make this, so that I can use up my frozen habaneros from last year. I don’t have a food processor, is hand chopping okay (I have gloves) or should I use the blender?
Michael Hultquist - Chili Pepper Madness says
Hi, Ron. You can just finely chop them. No problem! Let me know how it turns out for you. Enjoy!
Ron says
Okay, I followed the recipe, except that I used frozen habaneros ( leftover from last years crop) and I finely chopped them with a knife. I used Ball’s liquid pectin, and it did not set up to jelly consistency, should I reprocess with more pectin?
Michael Hultquist - Chili Pepper Madness says
Ron, yes, you can reprocess the batch with more pectin. I've had to do that before, no problem. Sometimes it can take up to a week or longer for jams to set. Mine usually set by the next day. Things can vary based on the pectin used.
Rob says
Okay, I will let it set for another week or two before reprocessing.
Also, how do you get the pepper bits and seeds to get suspended through the jelly and not just rise to the top?
Michael Hultquist - Chili Pepper Madness says
Rob, you can stir it a bit before it completely sets to get them more uniform throughout. Also, you can use more peppers or chop them a bit larger.
sonny says
made habanero jam did per recipe and did not set up. What did I do wrong?
Michael Hultquist - Chili Pepper Madness says
Sonny, sometimes this can happen. It can take sometimes up to 2 weeks for the jam to set, so you can give it some more time. Or, you can reprocess the entire recipe with more of the pectin, then wait for it to cool and set. Let me know if either of these solutions works for you.
Sonny says
I tried it again and considered in elevation and it worked great this time around. Love the recipe. Great for just dipping chips as well. Thanks.
Michael Hultquist - Chili Pepper Madness says
Perfect! Thanks, Sonny. Glad it turned out for you.
Mandy won kenobi says
How did you change the recipe for higher elevation?
Daddy JJ says
This is the first time am hearing of this wonderful recipe.. after I tried it it was so great and a wonderful taste..
More Grace to your elbow. God Bless you for the great research.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Daddy JJ! Glad you enjoyed it!
Cheryl L Gardner says
I followed this recipe using fresh serranos, both red and green, and added 6 oz of raspberries to each batch.. So far so good!. The pan scrapings were da bomb! Will know in a few days after the jars have time to chill. Got to do something with all the peppers I am harvesting currently! Thanks for being a great chili inspiration!
Michael Hultquist - Chili Pepper Madness says
Thank you, Cheryl. I appreciate it. Let me know how it turns out for you.
Philip C says
I going to try this recipe with Carolina Reaper peppers in a few days. Any words of advice?
Michael Hultquist - Chili Pepper Madness says
My advice is to make sure you have some good ventilation in the room. Reapers can put out a lot of fumes when cooking. Enjoy! Let me know how it turns out for you! Nice and spicy!
Philip C says
Waiting for the jam to set, The flavor and heat came out great.
Michael Hultquist - Chili Pepper Madness says
Thanks, Philip! The image link didn't work, but I appreciate the comments!!
Philip C says
The Carolina Reaper jam set up real nice. Again, the Reaper heat came through fairly good and the sugar did not take too much away from it. I like the flavor of this one better than the Habanero jam (personal preference). This is a very good recipe. I just switched to a 1/2 pound of Carolina Reaper peppers instead of Habanero peppers and kept everything else the same. It worked out very well. For serious pepper heads, who want an excellent high heat jam that will last through the winter, if you follow the directions fairly closely you can't go wrong with this recipe, Highly recommended. (caution, use latex gloves and ventilation, the juices fumes do get to be a bit much).
Michael Hultquist - Chili Pepper Madness says
Thanks, Philip!!
Ross Starkey says
I made this using a half pound of chocolate habaneros from the Union Square Farmers Market. Tried it for the first time this morning, it is spicy but quite good in small amounts. I didn't use the food processor, I just used a cleaver to chop it all on the cutting board (uh, yeah, I was wearing a nitrile glove on my non-dominant hand). Those bits did all float to the tops of the jars...
My only problem was, I wasn't able to find liquid pectin, the only thing even close was something called "Pomona's Universal Pectin". Pectin's pectin, I thought, and of course I didn't open the box and read the instructions until all other ingredients were already simmering... (it is a specialty product made for LOW SUGAR jams and jellies). I figured something out on the fly and ended up with a somewhat firm jam, a bit firmer than I hoped for but not bad, considering...
Michael Hultquist - Chili Pepper Madness says
Thanks, Ross. Seems like it worked out overall. Glad you are liking the flavor. Definitely some heat! I appreciate the comments!!