Habanero Peach Jam

Name: Habanero Peach Jam
Yield: 96 porsi
Cuisine: Indonesian
Ingredients: 2 lbs diced peaches (about 5 1/2 cups); 2 lbs white sugar (about 5 cups); 3 habaneros (very finely diced (remove the seeds for less heat)); juice of 1 lemon (about 1/4 cup juice)

Recipe barely adapted from and with thanks to The View from Great Island

📊 Sedang 🍽 96 porsi 👁 43

Bahan-bahan

96 porsi

2 lbs diced peaches (about 5 1/2 cups)
2 lbs white sugar (about 5 cups)
3 habaneros (very finely diced (remove the seeds for less heat))
juice of 1 lemon (about 1/4 cup juice)

Langkah-langkah

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.