Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.