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Kiki's Spiced Habanero Peach Jam
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
10130 minutes
Spice up peach jam with habanero peppers for a sweet and spicy kick. Pair with cream cheese and crackers for a delicious appetizer.
Ingredients:
  • 3.5 pounds fresh peaches - peeled, pitted, and chopped
  • 6 tablespoons lemon juice
  • 1 vanilla bean, halved lengthwise and seeds scraped out
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cardamom
  • 2 habanero peppers, stemmed and seeded
  • 2 (3 ounce) pouches liquid pectin
  • 5 cups white sugar
  • 2 cups packed brown sugar
Instructions:
  • Combine peaches in a Dutch oven or soup pot with lemon juice, vanilla bean, cinnamon, allspice, nutmeg, and cardamom; stir well.
  • Blend habanero peppers with peach mixture in a blender until mostly smooth. Transfer back to the Dutch oven. Stir in pectin and bring to a full rolling boil. Quickly add white sugar and brown sugar, stirring constantly until sugar is dissolved, about 2 minutes.
  • Place the jars and lids in boiling water for a minimum of 5 minutes to sterilize. Fill the hot, sterilized jars with jam, leaving 1/4 inch of space from the top. Gently swirl a knife or thin spatula inside the jars to eliminate air bubbles. Clean the jar rims using a damp paper towel to remove any residue. Finally, cover with lids and secure tightly with rings.
  • Fill a large stockpot halfway with water and place a rack inside. Bring the water to a boil. Carefully lower jars into the pot with a holder, leaving a 2-inch space between them. Add more boiling water if needed until the jars are covered by at least 1 inch of water. Cover the pot, let the water return to a boil, and process for 15 minutes.
  • Take the jars out of the stockpot and place them on a cloth-covered or wooden surface, spaced several inches apart, to cool down. After cooling, press the top of each lid with a finger to ensure a tight seal (lid remains stable). Store in a cool, dark place for 1 to 2 weeks before opening for optimal flavor.

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