3habanerosvery finely diced (remove the seeds for less heat)
juice of 1 lemonabout 1/4 cup juice
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. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place; or store in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!
On my stove, this recipe cooks for 20 minutes while set at Medium-High. However, as several readers have confirmed, that is not true for all stoves. Lower the cooking temperature as low as possible, while still maintaining a constant boil. When the jam stops foaming, test the jam by dropping a teaspoon's worth onto a plate. When it thickens and doesn't run, it is done. This may take as little as 10 minutes, or as long as 20 minutes, depending on your stove.
Habanero Peach Jam https://barefeetinthekitchen.com/habanero-peach-jam-recipe/