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
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!
Janet says
I have a ton of bonfire peaches. I would like to make habanero peach jam. They are so difficult to work with. The pits are almost impossible to remove. Do you have any advice?
Mike Hultquist says
Janet, I have never worked with bonfire peaches before! I wish I could help, sorry.
Whit says
This is my first time making a hot pepper jam - it is really delicious and the directions were easy to follow! Thank you so much for sharing your recipe I’ll for sure be making this again, everyone loves it and the jars are emptying fast!
Mike H. says
You are very welcome, Whit! Enjoy it!
maddie says
Followed instructions. Easy and worthy of a 5 star.
Mike H. says
I appreciate it, Maddie. Glad you enjoyed it!
Phil says
How long should this be water bathed to preserve it?
Mike Hultquist says
Phil, 10 minutes is usually enough, though up to 20 minutes for higher elevations.
Steve says
Peach habenero over vanilla ice cream. Best of 2 worlds.
Michael Hultquist - Chili Pepper Madness says
Yes!! Sounds amazing!!!
Greig says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Greig! I'm glad you're enjoying it! Nothing like a wonderful jam!
Janice M says
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??
Michael Hultquist - Chili Pepper Madness says
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.
LJ says
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!
Michael Hultquist - Chili Pepper Madness says
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
Myriam Jimenez says
Hi I was wondering if you have a recipe for a raspberry or mixed berry habanero jelly.
Thanks,
-MJ
Michael Hultquist - Chili Pepper Madness says
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/.
Jessica C O'Malley says
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.
Michael Hultquist - Chili Pepper Madness says
Awesome, Jessica! So glad you enjoy it! This is one of my favorites. Delicious!
Joyce says
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
Michael Hultquist - Chili Pepper Madness says
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.