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.
Scotch Bonnet-Peach Pepper Jam Recipe
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!
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.
Scotch Bonnet-Peach Pepper Jam Ingredients
- Peaches.
- Scotch Bonnet Peppers.
- Water.
- Lemon Juice.
- Low-Sugar Pectin.
- Sugar.
Scotch Bonnet-Peach Pepper Jam - The Recipe Method
Firstly, add peach, chili peppers, water, lemon juice and pectin to a pot. Bring to a quick roiling boil, stirring constantly.
Then stir in sugar and bring back to a boil. Stir constantly as it boils for 1 minute.
Remove from heat, cool slightly and pour into sterilized jars.
Finally, cap and refrigerate.
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.
Scotch Bonnet-Peach Pepper Jam Uses
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.
Recipe Tips & Notes
- This recipe scales nicely, so measure and adapt accordingly. This particular recipe makes 3-4 cups or so.
- You may consider giving jams away as gifts to your friends and neighbors. They'll love you for it!
Storage & Leftovers
Scotch Bonnet-Peach Pepper Jam can typically last in an airtight container in the fridge for several months. However, this timing may vary based on various factors. So always check for signs of spoilage before consuming.
Try Some of My Other Popular Jelly and Jam Recipes
Got any questions? Ask away! I’m happy to help. 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
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
- Add peach, chili peppers, water, lemon juice and pectin to a pot. Bring to a quick roiling boil, stirring constantly.
- Stir in sugar and bring back to a boil. Stir constantly as it boils for 1 minute.
- Remove from heat, cool slightly and pour into sterilized jars.
- Cap and refrigerate.
Notes
Nutrition Information
Vivian says
One more question!
If we use fewer habaneros, should we adjust anything else to make it safe for canning? Thank you again!
Mike Hultquist says
Using fewer habaneros can result in a thinner sauce, but you can use less liquid, or sub in other peppers. Again, just be sure to refer to the acidity. Enjoy!! Let me know how it turns out!
Vivian says
Hi! I have a couple of questions...
1. I was going to make this with habaneros instead of scotch bonnet peppers. We wanted it a tad spicier. Is there anything I need to adjust for safe canning?
2. I noticed when I adjusted the servings, it always stays at "juice from one lemon". Is that intended to be that way?
Just checking to make sure my amounts are safe for canning.
Thank you!!
Mike Hultquist says
Vivian, add extra lemon juice if you batch it up - eg, and extra lemon per extra batch. The main thing you want is the acidity for safe canning. Shoot for a pH of 4.0 or less. I recommend 3.5 or lower for home canning. You can also use vinegar. Let me know if this helps.
Vivian says
Thanks so much for the quick reply, it definitely makes sense! Viv
Denise says
i am planning on using sugar rush peach peppers in this recipe. is this a safe canning recipe? if so, can you provide the instructions. thank you
Mike H. says
Hi Denise, yes, it is, but check the pH of your finished hot sauce. It is best at 3.5 or below for home canning purposes. Please see this post to get you started.
Linda says
Have you made this with Pomona’s pectin? Is it still the same number of teaspoons? I want to end up with about four jars. Thank you
Mike Hultquist says
Linda, I have not. Check the label to use the suggested amount from that product. Enjoy!