Monday, July 9, 2012

This recipe comes from CSA members Christiane and Patrick Lynn at 28 Cooks:

Peach Habanero Jam
Yield - 4 half pints

5 cups peaches, peeled, pitted, and quartered
3 cups sugar
3 habanero peppers, stems removed and 4 slits cut into the sides (leave peppers whole)
1/4 cup lemon juice
1 packet liquid fruit pectin (I used Certo)

Combine peaches, sugar, peppers, and lemon juice in a large saucepan. Stir to mix, then let sit for a few minutes to allow the peaches to get juicy. Bring to a boil over medium heat then reduce to a nice gentle boil. Boil about 2 hours, until thickened. Mash lightly with a potato masher. Add pectin and bring to a hard boil. Boil for 5 minutes, then remove from heat.
Meanwhile, prepare jars and lids by washing in soapy water and sterilizing in simmering water. Fill hot sterilized jars, leaving 1/4" headspace. Seal jars and place into boiling water bath for 20 minutes. Remove from water and cool on counter.

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