- 2 lbs. diced peaches, about 5 1/2 c.
- 2 lbs. white sugar, about 5 c.
- 3-4 habaneros, very finely diced (I remove the seeds for less heat then toss them in the food processor)
- juice of 1 lemon, about 1/4 c. juice
- 6 – 8oz. jars, bands and lids, sterilized
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. Pour sugar and peach mixture into the blender and blend smooth if you don’t like chunky jam. Return mixture to pot and bring to a boil over high heat then reduce to medium to maintain a boiling temperature for about 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. Remove from heat and pour into six 8oz. warm sterile jars. Process in a hot water bath for 5 minutes, then store in a cool dark place; or store in the refrigerator until ready to use. Enjoy!
This recipe is adapted from Barefeet in The Kitchen and is by far the best peach habanero jam recipe I’ve ever tasted. Click HERE to see the original recipe and many other great one’s from Mary Younkin.