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Recipe Index » Recipes » Cherry Habanero Jam

Cherry Habanero Jam

Published by Meaghan on September 1, 2016 | last updated on May 5, 2022.

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Fresh jam is easier than you’d think, and by using different flavors customizable to the season. Add some summer flair to yours with this Cherry Habanero Jam. It’s the best of sweet and heat coming together for a truly enjoyable treat.

Cherry Habanero Jam 2

“Sugar and spice and everything nice” that’s what we were taught little girls are made of. In this case, it’s what some of the best jams are made up of.

I’m sure you’ve heard of pepper jelly. It’s spicy. although the degree varies widely, and is often spread over a sweet counter part- like cream cheese– on crackers.

We took that idea and ran with it, putting a fresh Summery spin on it by adding some extra sweet to that heat with this Cherry Pepper version.

Cherry Habanero Jam 3

Beginning with a base of sweet dark cherries. We added sweet peppers and for our spice we included some Habanero.

The flavors blended beautifully and the jam had a wonderful depth to it. Just like with traditional pepper jelly it’s perfect to serve at parties over cream cheese and crackers.

Since ours were for a snack I did it for the kids, but for a party a softened block of cream cheese on a platter with Cherry Habanero Jam spread over top and dripping down the cream cheese makes a gorgeous presentation.

The fun doesn’t stop there though, spread this on toast, out over pancakes, or use it as a marinade for grilled meats like chicken and pork.

Cherry Habanero Jam

The intensity of the habanero pepper will decrease with cooking, so I’d advise tasting as you go to decide how much you want to add. Including the seeds and membranes will of course increase the heat.

We’ve found true heat seekers like it best when the hot pepper is stirred in right after cooking, but right before removing the pot from the heat.

Cherry Habanero Jam

This sweet cherry jam has just the right amount of spicy habanero flair. It's quick and easy, versatile, and a show stopper.
4.50 from 8 votes
Print Pin Rate
Course: Appetizer, Breakfast, Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 pints
Calories: 612kcal
Author: Meaghan @ 4 Sons R Us
Prevent your screen from going dark

Ingredients

  • 4 heaping cups dark red sweet cherries
  • 1 cup finely diced red pepper
  • 1 small habanero pepper
  • 4 1/2 cups white granulated sugar
  • 6 tbsp Ball Real Fruit Pectin Classic
  • 2 tbsp lime juice
  • 1 tbsp butter optional
US Customary - Metric

Instructions

  • Wash and de-stem the cherries. Using a cherry pitter, pit them over a bowl so that you lose as little juice as possible.
  • Stick a knife into the bowl and roughly chop up the cherries before adding them to a large pot.
  • Sprinkle the lime juice out over the cherries and gently stir them to coat.
  • Stir the red pepper into the cherries.
  • Finely mince the habanero pepper. Remember-- the more pith and seeds you keep will increase the heat. Add the pepper to the pot as well.
  • Stir the pectin into the fruit and heat the mixture on low heat, continuing to stir occasionally, until the pectin's melted.
  • Turn the heat up to medium-high and bring the mixture to a roiling bowl.
  • Stir in the sugar until almost completely melted. Allow the mixture to reach a rolling boil again.
  • If the pot's foaming stir in the butter. If not, you can omit it entirely. Otherwise let the jam boil for a full minute.
  • Remove the pot from heat. Skim off any excess foam. Let the mixture rest for a minute or two.
  • Fill canning jars up to a 1/4" from the top.
  • Wipe the rim of a jar with a damp paper towel, place flat lid on top of jar and place band on screwing until just hand tightened. Repeat for each additional jar until the jam is all canned.
  • Process your filled jars in a hot water bath for 10 minutes. Then store or gift accordingly.
  • Notes
  • To avoid a painful case of Hot Pepper Hands, use a pair of rubber gloves when slicing and dicing the habanero peppers.

Notes

recipe adapted from Flour On My Face

Nutrition

Calories: 612kcal | Carbohydrates: 153g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 64mg | Fiber: 1g | Sugar: 152g | Vitamin A: 853IU | Vitamin C: 36mg | Calcium: 2mg | Iron: 1mg
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

Cherry Habanero Jam Pini

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4sonsrus about us graphic

Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

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Comments

  1. Frugal Hausfrau says

    September 6, 2016 at 10:51 am

    This looks so tasty! I love the cherry spin! Thanks for sharing with us at Throwback Thursday!

    Mollie

    Reply
    • 4sonsrus says

      September 20, 2016 at 7:46 pm

      Thanks, Mollie!

      Reply
  2. Suzanne says

    September 6, 2016 at 9:03 pm

    Just sit me down with a jar of this jam, those crackers and some cream cheese and I’ll be very happy. Thank you so much for bringing this to FF!

    Reply
    • 4sonsrus says

      September 20, 2016 at 7:47 pm

      Suzanne, it’s like you read my mind. Seriously, it’s a good thing this stuff is sealed and saved in the pantry!! Out of sight out of mind because otherwise it would be a very dangerous thing with all that cheese and crackers,

      Reply
  3. Quinn Caudill says

    September 7, 2016 at 7:40 am

    I love habanero anything. I canned 40 jars of habanero jelly a few weeks ago but never thought about adding cherries. Nothing better than jam, cream cheese and crackers!! YUM!

    Reply
    • 4sonsrus says

      September 20, 2016 at 7:48 pm

      Well you sure are set on the pepper jelly for a while, Quinn! Or you’ve got a great head start on Christmas gifts!!

      Reply
  4. Marilyn Douglas says

    October 26, 2019 at 7:19 am

    CAN i USE SOUR RED CHERRIES FOR THIS RECIPE AND LEMON

    Reply
  5. Lily says

    November 5, 2019 at 10:46 am

    5 stars
    Have made this recipes for years. Very popular with family & friends. I have a surplus of poblanos this year. Any thoughts or experiences with using instead of jalapeños? Thanks

    Reply
    • 4sonsrus says

      November 7, 2019 at 2:31 pm

      You absolutely could, it would just have less heat but should still have great flavor.

      Reply
  6. Greg says

    July 6, 2020 at 10:29 pm

    5 stars
    Wonderful! I like mine a bit hotter, and a bit more depth of heat, so I add I whole jalapeno as well. And please try this on smoked brisket! I know, sounds weird, but seriously, it’s soooooo good! Pairs perfectly with smoked beef!

    Reply
    • 4sonsrus says

      July 6, 2020 at 11:40 pm

      We’ve been experimenting more & more recently with different ways to marinade and enjoy our brisket. Great suggestion! Glad you enjoyed it Greg.

      Reply
  7. Laurie MacKinnon says

    September 7, 2020 at 5:09 pm

    I have sour cherries, and wondering if you think I could use those instead of the dark red?
    Thanks in advance for your advice.

    Reply
    • 4sonsrus says

      September 7, 2020 at 6:54 pm

      You can, but your jam will need extra sugar for it to be sweet. Happy to help, Laurie!

      Reply
      • Chantal Osthoff says

        September 8, 2020 at 11:24 am

        How much more sugar would you have to use?

        Reply

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Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

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