Peach Habanero Jam

In the process of making freezer jam this year, I decided that I wanted to put up some jam that didn’t need to be frozen, and I had seen a recipe for peach habanero jam on Pinterest, so I decided to try that out.  I was curious about the combination of sweet and hot, and I have always loved (and hoarded) my jalapeno pepper jelly, so I had a feeling this was going to be a match made in heaven. 

I was right!recipe courtesy Singing For My Supper ; image courtesy Savoring Time in the Kitchen

I made two separate batches, one with the amount of habanero called for in the recipe, and one with a couple extra habaneros thrown in.  While The Messy Mister didn’t…um, appreciate…the heat of the hotter batch (he’s kind of wimpy in the heat department), I LOVED how the heat just built and built up to the point where I almost started to get concerned, then held out for a moment before starting to dissipate.  I found that when I tried the regular version on a bagel with cream cheese, the heat got a little lost (even though I could still taste the flavor of the habanero with the peach, I wanted more heat to balance the sweet), whereas the hotter version packed just the right amount of punch.  In the future, I’ll definitely be making the same two batches, and I will label them accordingly.  “Peach Habanero Jam, Too Hot For The Saucy Mister” and “Peach Habanero Jam, SUUUUUUUPER Hot, Just Like Saucy Mama” should suffice, I think.