Name: Hot Peach Jam Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 112.0
Ingredients: 6 cups peach, peeled and chopped; 3 tablespoons lemon juice; 2 tablespoons hot pepper, finely diced (use your favorite pepper, and make sure to remove seeds for less heat if desired); 1/2 tablespoon habanero pepper sea salt; 1 3/4 ounces powdered pectin; 6 cups granulated sugar

Hot Peach Jam Recipe

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20 m 20 m 112 Servings

Ingredients

6 cups Peach, peeled and chopped
3 tablespoons Lemon Juice
2 tablespoons Hot Pepper, finely diced (use your favorite pepper, and make sure to remove seeds for less heat if desired)
1/2 tablespoon habanero pepper sea salt
1 3/4 ounces Powdered Pectin
6 cups Granulated Sugar

Directions

In a large sauce pan, crush the chopped peaches. Add in the lemon juice, diced pepper, and habanero pepper sea salt. Bring to a boil and then let simmer, stirring frequently.
Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you'll hear a popping noise as they do). Makes 7 eight-ounce jars.

Notes

You can find Habanero Pepper Sea Salt on Amazon.