Scotch Bonnet Strawberry and Peach Jam

A Sweet Hot topping for toast, ice cream, crackers or anything. I like mine a little spicier so I use 6 Scotch Bonnets and leave the ribs and seeds in 2.

• Ready In: 1 hr
• Yields: 9 8 oz. jars

Ingredients

• 3  scotch bonnet peppers, stemmed seeds and ribs removed
• 2  cups  crushed ripe  peaches
• 2  cups  hulled crushed strawberries
• 2  tablespoons fresh lemon juice
• 1  tablespoon apple cider vinegar
• 7  cups sugar
• 1 (3 ounce) envelope  liquid fruit pectin

Directions

1. Clean and crush strawberries in a large bowl with a potato masher or hands.
2. Peel and clean peaches(make sure to remove all residue from the pits) and crush in a large bowl with a potato masher or hands.
3. With GLOVED hands clean and seed scotch bonnets then mince with a knife or in a food processor.
4. Add peaches, strawberries, peppers, lemon juice, vinegar and sugar in a non-reactive pot and bring to a rolling boil over medium high heat.
5. Boil stirring constantly for 2 minutes.
6. Add Pectin and return to rolling boil stirring constantly for additional 1 minute.
7. Remove from heat and ladle into 8 oz hot sterilized jars, clean tops and affix lids and rings to jars.
8. Process jars in a water bath canner for the recommended time for your altitude, cool and store for up to 12 months.