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: 1hr
YIELD: 9 8 oz. jars
UNITS: US
INGREDIENTS
Nutrition- 3
- 2cups crushed ripe peaches
- 2cups hulled crushed strawberries
- 2tablespoons fresh lemon juice
- 1tablespoon apple cider vinegar
- 7cups sugar
- 1(3 ounce) envelope liquid fruit pectin
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DIRECTIONS
- Clean and crush strawberries in a large bowl with a potato masher or hands.
- 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.
- With GLOVED hands clean and seed scotch bonnets then mince with a knife or in a food processor.
- Add peaches, strawberries, peppers, lemon juice, vinegar and sugar in a non-reactive pot and bring to a rolling boil over medium high heat.
- Boil stirring constantly for 2 minutes.
- Add Pectin and return to rolling boil stirring constantly for additional 1 minute.
- Remove from heat and ladle into 8 oz hot sterilized jars, clean tops and affix lids and rings to jars.
- Process jars in a water bath canner for the recommended time for your altitude, cool and store for up to 12 months.
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