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4.5 from 8 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Breakfast, Brunch
Cuisine: American
Servings: 6 pints
Calories: 612kcal

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

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