This peach habanero jelly is delicious, with the perfect amount of sweet and heat! You can modify the heat if you’re not quite brave enough to use an entire 1/2 cup of habanero peppers, and I’ll explain how to do that later in the post!
One of my best sellers is Habanero Gold Jelly, which is a Ball recipe. While it is absolutely delicious, it is also chock full of sugar. One half-pint jar contains about 200 grams of added sugar! This recipe is great if you’re looking for a lower sugar option, with only about 50 grams of sugar in one half-pint jar!
How to Use Peach Habanero Jelly
A popular way to use habanero jelly is over cream cheese as a sort of dip/topping for crackers. But there are so many ways to use it! Here’s a list of my customers’ favorite ways to use peach habanero jelly:
- Over baked salmon
- A baste for ribs or any kind of BBQ
- A sauce for wings
- A glaze for pork chops
- On cornbread
- A replacement chili sauce dip for egg/spring rolls–mix with a little vinegar to make it saucier
- A mix in for a piña colada
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Supplies to Make Peach Habanero Jelly
For this particular recipe, I recommend using a steam juicer! If you haven’t read my post about my favorite canning supplies, I recommend taking a look for items that make canning projects easier!
You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find the bulk version here.
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!
Reducing the Spice
If you prefer a milder jam, swap a portion of the habanero for yellow or orange bell peppers. It is safe to swap pepper varieties. However, you must keep the amount the same. So, whatever peppers you choose to use, make sure you’re only using 1-cups-worth of peppers total in the recipe.
Recipe Video
Recipe
Recipe adapted from Pomona’s Pectin Peach-Jalapeno Jelly recipe.
Ingredients
Instructions
- Pit peaches and add to steam juicer. Steam juice until juice stops dripping.
- Bring peppers and vinegar to a boil in a large stockpot. Cover and simmer for 5 minutes. 4 cups of peach juice and put in large stockpot.
- After 5 minutes, add peach juice and calcium water to the stockpot.
- Bring mixture to a boil.
- While waiting for mixture to come to a boil, combine sugar and Pomona’s Pectin powder in separate bowl.
- Once mixture comes to full boil, slowly add in sugar and pectin mixture. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
- Store jam in refrigerator or continue with canning instructions.
- Fill clean, warm jars with jelly mixture, making sure to leave 1/4-inch headspace.
- Debubble and double-check headspace. Add more mixture, if needed.
- Clean jar rim off to ensure no jelly is on it.
- Put a clean lid on and screw on band until fingertip tight.
- Put in water bath canner.
- Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
- Water bath process for 10 minutes, adjusting for altitude.
- Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
- Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
- Wash jars and store without bands on.
