Ingredients

The following ingredients have 5 Servings
  • 4 cups chopped and mashed Peaches
  • 2 teaspoons Ball Citric Acid (optional to prevent browning)
  • 3 teaspoons cool water
  • 4 1/2 tablespoons Ball Classic Pectin
  • 3 tablespoons bottled lime juice
  • 5 cups granulated white sugar
  • 1 teaspoon butter (optional to help reduce foaming)
  • 1 3/4 tablespoon finely minced habanero pepper *see notes

Instruction

  • Prepare the peaches by peeling, pitting and chopping.
  • Mix the Ball Citric Acid and 3 teaspoons of water together. Stir into the peaches to prevent browning.
  • Place the chopped peaches, lime juice and pectin in a large pot.
  • On medium high heat bring the ingredients to a rolling boil.
  • Once boiling add the sugar and butter (if using) to the pot and stir well until sugar dissolves.
  • Bring mixture to a rolling boil stirring continually.
  • Remove from heat and skim off any foam.
  • Stir the minced habanero pepper into the jam. (see notes!)
  • Pour into hot prepared jars, wiping the rims and placing a flat lid and band on each hot jar.
  • Process in a hot water bath for 15 minutes.
  • Makes 5 1/2 pints of jam.