Peach-Habanero Jam

Directions

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.