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Habanero Nectarine Jam

Habanero Nectarine Jam

A vibrant and complex jam balancing the sweetness of ripe nectarines with the fiery kick of habanero peppers. Perfect for cheese boards or toast.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 Half-pint jars
Course: Breakfast, Condiment
Cuisine: American
Calories: 852
Ingredients Method Notes

Ingredients
  

Fruit and Spice
  • 3 lbs Nectarines Ripe, pitted, and roughly chopped
  • 1 Habanero Pepper Seeds removed, minced very finely (use gloves!)
  • 1 large Lemon Juiced (about 1/4 cup)
  • 4 cups Granulated Sugar
  • 1 package Dry Pectin (low sugar/no sugar needed) High methoxyl

Method
 

Instructions
  1. Combine the chopped nectarines, lemon juice, and minced habanero in a large, heavy-bottomed pot. Stir well to combine.
  2. Add the granulated sugar to the pot. Stir until dissolved, then bring the mixture to a rolling boil over high heat. A rolling boil is one that cannot be stirred down.
  3. Once boiling vigorously, add the dry pectin all at once, stirring constantly for exactly one minute to disperse it thoroughly.
  4. Continue stirring and return the mixture to a full, rolling boil. Maintain this boil for 5 minutes, stirring frequently to prevent scorching on the bottom.
  5. Remove the pot from the heat. Skim off any foam that has formed on the surface using a metal spoon. Allow the jam to rest for 5 minutes before proceeding.
  6. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe rims clean, affix lids and bands. Process in a boiling water bath canner for 10 minutes, adjusting for altitude.

Notes

Always wear gloves when handling habanero peppers. The heat level can be adjusted by using half a pepper or removing all seeds and membranes. The jam will thicken considerably as it cools.