Habanero Peach Jam
Recipe barely adapted from and with thanks to The View from Great Island
Foto: Barefeet In The KitchenBahan-bahan
- 2 lbs diced peaches (about 5 1/2 cups)
- 2 lbs white sugar (about 5 cups)
- 3 habaneros (very finely diced (remove the seeds for less heat))
- juice of 1 lemon (about 1/4 cup juice)
Langkah-langkah
Combine all ingredients in a large heavy-bottomed pot. Stir and let the mixture rest at room temperature for an hour. The peaches will release their juices as the sugar starts to dissolve.
Bring to a boil over high heat and then reduce to medium-high to maintain a boiling temperature for about 20-25 minutes. Stir frequently, as the mixture thickens.
The mixture will initially foam constantly, then the foam will reduce as the jam is finishing it's cooking time. Test the jam by dropping a teaspoon's worth onto a plate. When it thickens and doesn't run, it is done.
Pour immediately into sterile canning jars. Fill the jars to ¼ inch from the top. Seal them and process for 5 minutes in a boiling water bath.
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