Kiki's Spiced Habanero Peach Jam
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
38
Spice
44
Sweetness
54
Sourness
35
mins
Prep time (avg)
6
Difficulty
Ingredients:
6 tbsps
Lemon Juice1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Nutmeg1 tsp
Ground Cardamom5 cups
White Sugar2 cups
Brown Sugar (packed)Directions:
1
Put peaches in a Dutch oven or soup pot; stir in lemon juice, vanilla bean, cinnamon, allspice, nutmeg, and cardamom
2
Place habanero peppers in a blender; top peppers with peach mixture
3
Blend until mostly smooth; transfer mixture back to the Dutch oven
4
Stir pectin into peach-habanero pepper mixture; bring to a full rolling boil
5
Quickly stir white sugar and brown sugar into mixture; return to a boil, stirring constantly, until sugar is dissolved, about 2 minutes
6
Sterilize the jars and lids in boiling water for at least 5 minutes
7
Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
8
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
9
Wipe the rims of the jars with a moist paper towel to remove any food residue
10
Top with lids, and screw on rings
11
Place a rack in the bottom of a large stockpot and fill halfway with water
12
Bring to a boil and lower jars into the boiling water using a holder
13
Leave a 2-inch space between the jars
14
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars
15
Bring the water to a rolling boil, cover the pot, and process for 15 minutes
16
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
17
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
18
Store in a cool, dark area, and wait 1 to 2 weeks before opening for best results