Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Kiki's Spiced Habanero Peach Jam 3.9 (14) 14 Reviews 5 Photos I developed this recipe when I was low on funds one holiday season and needed an inexpensive gift for family and friends. I now make several batches every years at several peoples request. It has become a huge hit at bake sales as well. Don't be afraid of the fact that it has habanero peppers in the recipe. The heat is very subtle and just adds to the flavor of the jam. It's also great spread over a block of cream cheese served with crackers for an easy appetizer for parties. Try it instead of sugar in your baked bean recipe and you will not be disappointed. Submitted by KIKI810 Published on June 18, 2020 Save Rate Print Share Close Add Photo 5 5 5 5 Prep Time: 20 mins Cook Time: 30 mins Additional Time: 7 days Total Time: 7 days 50 mins Servings: 80 Yield: 80 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 80 servings 3 ½ pounds fresh peaches - peeled, pitted, and chopped 6 tablespoons lemon juice 1 vanilla bean, halved lengthwise and seeds scraped out 1 teaspoon ground cinnamon 1 teaspoon ground allspice ½ teaspoon ground nutmeg ½ teaspoon ground cardamom 2 habanero peppers, stemmed and seeded 2 (3 ounce) pouches liquid pectin 5 cups white sugar 2 cups packed brown sugar Directions Put peaches in a Dutch oven or soup pot; stir in lemon juice, vanilla bean, cinnamon, allspice, nutmeg, and cardamom. Place habanero peppers in a blender; top peppers with peach mixture. Blend until mostly smooth; transfer mixture back to the Dutch oven. Stir pectin into peach-habanero pepper mixture; bring to a full rolling boil. Quickly stir white sugar and brown sugar into mixture; return to a boil, stirring constantly, until sugar is dissolved, about 2 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait 1 to 2 weeks before opening for best results. I Made It Print Nutrition Facts (per serving) 75 Calories 19g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 80 Calories 75 % Daily Value * Sodium 2mg 0% Total Carbohydrate 19g 7% Dietary Fiber 0g 0% Total Sugars 19g Vitamin C 7mg 8% Calcium 7mg 1% Iron 0mg 1% Potassium 20mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.