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Habanero jam

Habanero Jam

Servings 1 Jar


  • 3 Red bell pepper
  • 10 Habanero/Rodo
  • 1 Roma Tomato
  • 2 Tablespoon Balsamic Vinegar
  • 1 Ginger
  • 2/3 Cup Sugar
  • 1 Glove Garlic


  1. Remove the stalk of the pepper and wash.

    pepper mixture for jam
  2. Clean the garlic and ginger and roughly blend them together

    rodo for jam
  3. On a high heat, place a pot and add sugar and the blended mixture, stir and bring to boil. 

    sugar and pepper mixture
  4. After the content has reduced add balsamic vinegar and stir.

    add balsamic
  5. Reduce the heat to low medium 

  6. The color would have changed and the mixture thickens.  

    After balsamic
  7. When there's no liquid in it and the color has changed (that's what you're looking for) off the heat and store the jam in a sterilized jar.

  8. Serve with any snack or food of your choice. 

    If you're not eating immediately store it and let it cool before refrigerating. 

  9. Habanero jam with oven baked sweet potatoes. 


    habanero jam with baked sweet potato

Recipe Notes

I use that amount of habanero because the habanero we source here is not spicy as the red ones, if you can't handle the heat reduce the quantity to what you can handle, also you can reduce or increase the sugar to your liking.