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13 October 2017

A recipe for homemade spicy and slightly sweet jam that incorporates juicy peaches and fiery Scotch Bonnet chili peppers for a perfect pairing of flavor. Use it as a spread, a quick sauce, or starter glaze.

HOLY MOLY did my Scotch Bonnet plant produce this year! Seriously, I only planted a single Scotch Bonnet pepper plant and it went NUTS with peppers.

I have bagsful stuffed in our refrigerator right now, just waiting for me to turn them into all sorts of goodness. I have plans to ferment some of them for a fiery Scotch Bonnet hot sauce, to dry some for a spicy rub, and I’ll freeze some so I can use them this winter when most peppers I cook with are scarce.

BUT FIRST! I’ve made some pepper jam. Scotch Bonnet-Peach Pepper Jam, to be precise.

YES!

Scotch Bonnet-Peach Pepper Jam - Recipe

You NEED to have a good pepper jam around the house. For eating. OBVI. But seriously, the reason I love having a good pepper jam around the house is for the obvious snacking – think morning toast spread, topping bagels with cream cheese, corn bread lovin’, mini night time munchies.

But I also LOVE using them as a quick topper for grilled or seared meats, like grilled chicken thighs or pan seared fish.

They also are perfect to use as a starter glaze. I am in the middle of writing a new book about Easy Dinner Recipes for Spicy Food Lovers, and pepper jams will feature as a prominent ingredient.

They are an ideal way to spice up your dinners in a quick and easy way.

Scotch Bonnet-Peach Pepper Jam - Recipe

At the moment, peaches are in season and our grocery store is STOCKED with them. I heard them shouting out to me as I entered the store, got only a couple steps in and heard them, “Mike! Yo! Over here, man!”

It’s hard to miss those vibrant fruits stacked and shouting, so into my cart they went and here they are, all perfectly snuggled up with my fiery Scotch Bonnet peppers in the form of a juicy jam you are going to love.

The recipe also scales nicely, so measure and adapt accordingly. This particular recipe makes 3-4 cups or so.

Give jams away as gifts to your friends and neighbors. They’ll love you for it!

I hope you enjoy them!

Check out our Pepper Jelly and Jam Recipes for more ideas. Don’t let those peppers go to waste! I don’t know which jam I love better, this one, or my Pineapple-Mango Hot Pepper Jam.

Dang! Try them both.

Scotch Bonnet-Peach Pepper Jam - Recipe

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.

Scotch Bonnet-Peach Pepper Jam - Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
A recipe for homemade spicy and slightly sweet jam that incorporates juicy peaches and fiery Scotch Bonnet chili peppers for a perfect pairing of flavor. Use it as a spread, a quick sauce, or starter glaze.
Course: Main Course
Cuisine: American
Keyword: jam, jelly, scotch bonnet, spicy
Servings: 30
Calories: 30 kcal
Ingredients
  • 2 cups chopped peach about 2 peaches
  • 2/3 cup chopped Scotch Bonnet peppers
  • 2/3 cup water
  • Juice from 1 small lemon
  • 3 tablespoon low-sugar pectin
  • 1 cup sugar
Instructions
  1. Add peach, chili peppers, water, lemon juice and pectin to a pot. Bring to a quick roiling boil, stirring constantly.
  2. Stir in sugar and bring back to a boil. Stir constantly as it boils for 1 minute.
  3. Remove from heat, cool slightly and pour into sterilized jars.
  4. Cap and refrigerate.
Recipe Notes

Makes about 3 cups.

Nutrition Facts
Scotch Bonnet-Peach Pepper Jam - Recipe
Amount Per Serving
Calories 30
% Daily Value*
Potassium 19mg 1%
Total Carbohydrates 7g 2%
Sugars 7g
Vitamin A 0.7%
Vitamin C 1.2%
Calcium 0.1%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.
Scotch Bonnet-Peach Pepper Jam - Recipe

 

12 comments

  1. For the scotch bonnet-peach jam, can I use a 3 oz package of liquid Certo instead of the dried pectin? thanks.

    1. Michael Hultquist - Chili Pepper Madness

      Ruth, if you’re using liquid pectin, check the recipe on the box to make sure your proportions are right. Each type of pectin can vary with the amounts of ingredients used.

  2. Good morning,

    Today is the day I’m making your recipe but I’m going to use jalapeño peppers.

    After reading through the recipe, it didn’t say to peel the peaches, which I would think you would, but thought I better ask first.

    I made your kiwi jalapeño jam but haven’t tried it yet–it thickened up perfectly using 6 Tbsp. pectin. I’m going to try and make a cranberry jalapeño jam using this recipe using cranberries. I’ll let you know how both turn out.

    Thank you!

    1. Michael Hultquist - Chili Pepper Madness

      Good luck, Susan. Let me know how it turns out for you. You can peel the peaches if you’d like.

  3. Hi,

    I am really on a kick on pepper jellies and jams and am going to make your kiwi jalapeño jam tomorro and hopefully make this one as well. Can you substitute jalapeño peppers for this one and I want to can it in a hot water water bath.

    Also I want to make a double batch. Would you suggest using a whole box of low sugar pectin?

    Thank you.

    1. Michael Hultquist - Chili Pepper Madness

      Hi, Susan. Yes, you can use jalapeno peppers instead of Scotch Bonnets. No problem. Also, if you’re doubling the recipe, use 6 tablespoons of the low sugar pectin. Let me know how it turns out for you!

    1. Michael Hultquist - Chili Pepper Madness

      Scott, actually no. This has a bit of a kick to it, but not very much.

  4. Tyrel linder

    Sounds delicious a must try seems easy enough to make so what to put it on first is the only question

  5. sounds great. how long will this keep?

    REPLY: Rick, this should last 8-9 months in the refrigerator. — Mike from Chili Pepper Madness.

  6. Looks and sounds delicious! I am experimenting with my homegrown chilies and I’ve made a couple of hot sauces and one jam. I think I was far more successful with the jam (maybe the latest sauce will be awesome, it’s not done fermenting yet). Thanks for the recipe, I may just try it and then remix it. We’ll see!

    Eric

    REPLY: Keep up the great work, Eric! — Mike from Chili Pepper Madness.

  7. I was considering making this recipe with less sugar and or a sugar substitute like agave syrup. Do you think it will change the overall consistency ?

    REPLY Henry, no, I don’t think it will change the consistency. I have made this with ZERO sugar and the consistency is the same. — Mike from Chili Pepper Madness.

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