Scotch Bonnet-Peach Pepper Jam
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!
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.
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.
Try Some of My Other Popular Jelly and Jam Recipes
- Scotch Bonnet-Peach-Pepper Jam
- Pineapple-Mango Pepper Jam
- Kiwi-Jalapeno Jam
- Habanero Pepper Jelly
- Jalapeno Jelly
- Pepper Jelly 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
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
34 comments
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Like all your recipes I have tried, this is another delicious concoction. Not overly sweet, with a pleasant heat. I made it with canned peaches as no fresh were available. Honestly, I can barely walk past the fridge without grabbing a spoon and digging in. Thanks Mike!
Thanks, Greig! I’m glad you’re enjoying it! Nothing like a wonderful jam!
Hi, I am new to the Canning World !! I would like to make this Scotch Bonnet and Peach Pepper Jam. My question is if you do the hot water bath then the jam / jelly will be safe in the jars for 6 mths? if no bath then only last for a few weeks? I want to make this jam but dont know what to do to make it safe to put in a bath? Is the low sugar pectin a powder ?
Another question .. I made jalapeno jelly but did not use the bath method. I would like to make it just a little hotter. Could I empty all the jelly back into a pot and melt it, add a finely chopped jalapeno then pour back into clean jars and put in a bath??
Janice, see this post to help you get started – Canning and Jarring Peppers: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/. Usually you’ll sterilize your jars and lids, fill the jars, screw on the lids, the boil them for 10-15 minutes (or more for higher elevation). Then cool and store. They last a long time in the pantry this way until opened. It will last longer in the fridge, as there is a lot of citrus.
For the jalapeno jelly, yes, you can reprocess it again. It should set again, though you MIGHT need a touch more pectin if it doesn’t. Good luck. I probably would not do a water bath on a second batch like this.
You say to be sure to measure the pH. How do you measure the pH?
A friend gave me a bag of jalapeño peppers from her garden and I cannot wait to try some of your recipes!
Thanks!
L.J., use a good pH meter. I am an affiliate with Thermoworks. They make a GREAT pH meter. Here is my affiliate link for your review of their pH meter: https://www.thermoworks.com/pH-Humidity/pH?tw=CPM
Hi I was wondering if you have a recipe for a raspberry or mixed berry habanero jelly.
Thanks,
-MJ
Myriam, I do not have a recipe specific for that, but any of my jelly/jam recipes can be adapted to using raspberry or mixed berries. Check out my Cranberry-Jalapeno Jelly recipe and use raspberries and habaneros instead of cranberries and jalapeno. Would be the same recipe. Let me know if you have any further questions: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/cranberry-jalapeno-jelly/.
I was on your site looking up recipes like I always am at the end of harvest when I found this peach-pepper jam recipe and was instantly intrigued having never made jam before. Unfortuneately, I had to sub the main ingredients but it came out fantastic. Thank you.
I didn’t have access to decent fresh peaches, so used 2 cups of canned in juice. I replaced the water with a half cup of the juice and reduced the sugar to 1/2 cup. I used 2 ghost peppers instead of the scotch bonnet.
The ph came it at 2.7 so I was able to hot water can. It set up beautifully and has a nice heat/sweet balance. It’s fantastic with cream cheese on a bagel, or goat cheese.
Awesome, Jessica! So glad you enjoy it! This is one of my favorites. Delicious!
Hello Mike
I have a question did you seed your peppers or did you leave them in your recipe?
I want to use blackberries instead of peaches I have a thornless blackberry bush in my backyard and I want to try jam with them.
Joyce
Hello, Joyce. I usually leave the seeds in, but you can remove them if you’d like. Let me know how it turns out for you. The blackberries sound wonderful.
I have tried this recipe twice. I just will not set.
I have not had this problem with any other jam or chilli pepper jelly.
Yvonne
Yvonne, you can reprocess it with more of the pectin. Give that a try. It could also be the pectin you’re using. Check the directions on the label to make sure you are using the correct amounts. Some jellies/jams don’t set for a week.
Just made a batch of Peach Habanero Jam using this recipe as a base line.I
Mike do you have any recipes using the jam as an ingredient? I think a mustard sauce using this is next on my radar to fiddle with! Also a Pineapple Habanero jam & mustard sauce are in my immediate future!
Thanks, Tracy. Aside from spreading it on toast, I like to use jams like this as a glaze for fish, chicken or pork, particularly when grilled. Let know how you wind up using it.
Can I water bath this and keep it not refrigerated? I would like to make a bunch send it across country to family but also store it. Can it be canned or is it just for refrigerator.
Tara, yes you can, but check the pH of your finished hot sauce. It is best at 3.5 or below for home canning purposes.
Mine didn’t set up but it is delicious and I used it as a dip. The next batch I make I will use 3 oz of liquid pectin instead of the 3 tablespoons and see if that make a difference
Thanks, Nancy. Glad you like the flavor. I love this one. Sorry to hear it didn’t set. That has happened to me before for no apparent reason! Some jellies and jams can take up to 2 weeks to set, so keep that in mind. You can also recook the jam with a bit more sugar and pectin and see if it will set that way.
I couldn’t wait to make this recipe but it’s no longer the season of peaches and I wanted fresh fruits. So I chose pears, instead…
The result is very good and amazing; first we feel only the taste of the fruit and then the chili pepper, aromatic and with a good mouthfeel! I ate this jam, as an accompaniment to cheese and the fusion was perfect!
Excellent! I love the use of pears with this recipe. Nice.
For the scotch bonnet-peach jam, can I use a 3 oz package of liquid Certo instead of the dried pectin? thanks.
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.
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!
Good luck, Susan. Let me know how it turns out for you. You can peel the peaches if you’d like.
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.
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!
With this recipe is it x- xx -xxx hot ?
Scott, actually no. This has a bit of a kick to it, but not very much.
Sounds delicious a must try seems easy enough to make so what to put it on first is the only question
sounds great. how long will this keep?
REPLY: Rick, this should last 8-9 months in the refrigerator. — Mike from Chili Pepper Madness.
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.
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.