Servings: 96(6) 1/2 pint jars or approximately 96 tablespoons
Calories: 40kcal
Ingredients
2lbsdiced peachesabout 5 1/2 cups
2lbswhite sugarabout 5 cups
3habanerosvery finely diced (remove the seeds for less heat)
juice of 1 lemonabout 1/4 cup juice
Instructions
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.
Pour immediately into sterile canning jars. Fill the jars to ¼ inch from the top. Seal them and process for 5 minutes in a boiling water bath.
Notes
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.If you choose not to process the jam in a hot water bath, it will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months.