- 2 lbs. diced peaches, about 5 1/2 c.
- 2 lbs. white sugar, about 5 c.
- 3-4 habaneros, very finely diced (3 should do it with all the seeds removed)
- juice of 1 lemon, about 1/4 c. juice
- 6 – 8oz. jars, bands and lids, sterilized
Combine all ingredients in a large pot, stir then let the mixture rest at room temperature for one hour. The peaches will release their juices as the sugar starts to dissolve. Pour sugar, peach and pepper mixture into the blender and blend smooth if you don’t like chunky jam. I like mine smooth! Return mixture to the pot and bring to a boil over high heat. Once boiling, reduce to medium and continue to boil for 25 minutes. Stir frequently, as the mixture thickens.
The mixture will foam at first then the foam will slowly go away as it continues to cook. 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.