Habanero Nectarine Freezer Jam
User Reviews
3.7
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3 pints
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Calories
32 kcal
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Course
Condiments
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Cuisine
American
Habanero Nectarine Freezer Jam
Description
The Habanero Nectarine Freezer Jam starts with roughly chopped ripe nectarines, including skin but not peeled, combined with chopped habanero peppers including seeds for heat. Sugar and a small amount of water are added, and the mix is cooked until boiling and the fruit softens after about 10 minutes of gentle boiling with frequent stirring.
An immersion blender is used to partially puree the hot mixture, leaving some chunks to preserve texture and mouthfeel. Caution is needed when blending hot liquids to avoid splattering. The partially pureed fruit and pepper mixture is returned to the heat, where powdered pectin is stirred in and the mixture is brought back to a boil for one minute to activate setting properties.
The hot jam is then filled into clean jars, leaving space at the top for freezing expansion. The jars are covered and allowed to cool to room temperature before being stored in the freezer. This jam offers a balance of sweet nectarine flavors with a spicy habanero kick, suitable for spreading on bread or serving as a condiment with meats or cheeses.
Ingredients
- 6-7 ripe nectarines chopped but not peeled (about 4 1/2 cups chopped
- 2 habanero pepper de-stemmed and rough chopped, seeds and all
- 1 cup sugar
- 1.75 ounces powdered pectin in the pink box. Buy it here, Sure Jell brand; low or no sugar
Instructions
- Put all the chopped nectarines and the chopped habanero peppers in a heavy pot or large saucepan. Add the sugar and 1/3 cup water. Stir to combine and heat on medium high heat until the mixture boils. Turn down the heat a bit and boil gently for about 10 minutes, stirring often, until the fruit has softened.
- Use an immersion blender to partially puree the mixture. Be careful, as it is super hot. I like to leave the jam with a few chunks still left in it for a nice texture. Note: Use caution when blending hot liquids to prevent splatters and burns. Allow food to cool slightly before blending, ensure the container is deep enough, and start on a low speed
- Put the jam back over medium heat and add the pectin. Stir well and bring back to a boil. Boil one minute longer.
- Fill clean jars with the hot jam. If you are going to freeze the jam, leave 1/2 inch free at the top to allow for expansion as it freezes.
- Cover and let the jams sit until they are at room temperature. Store in the refrigerator for up to 3 weeks or in the freezer for up to a year.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3pints
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Serving | 2 Tbsp | |
| Calories | 32kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.001g | 0% |
| Polyunsaturated Fat | 0.002g | 0% |
| Sodium | 5mg | 0% |
| Potassium | 30mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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