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Peach-Habanero Jam

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Peach-Habanero Jam



Ingredients :

  • 2 pounds fresh peaches – peeled
  • pitted
  • and diced
  • 5 each habanero peppers
  • seeded and minced
  • 4 cups white sugar
  • 1 cup brown sugar
  • 3 fluid ounces whiskey
  • 2 tablespoons cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon white vinegar
  • 2 sterilized pint-sized jars
  • Methods :

  • Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
  • Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn’t run, it is done. If it runs, cook for 5 minutes more.
  • Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.
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