This fresh peach and habanero pepper jam is the ideal topping for a variety of dishes because it is both hot and sweet. Palisade peaches were utilized.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 32 |
| Yield: | 2 pint-sized jars |
Ingredients
- 2 pounds fresh peaches – peeled, pitted, and diced
- 5 habanero peppers, seeded and minced
- 4 cups white sugar
- 1 cup brown sugar
- 3 fluid ounces whiskey
- 2 tablespoons cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon white vinegar
- 2 sterilized pint-sized jars
Instructions
- Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
- Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn’t run, it is done. If it runs, cook for 5 minutes more.
- Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.
Reviews
I pinned this recipe because it looks delicious! Haven’t made it yet, mostly because I would be interested in how to can this in 8 oz jars with a boiling water bath process. I have canned jams/jellies over the years, just not sure how the whiskey (alcohol) would affect the process. Any info or suggestions appreciated! Thanks!