SMOKY HONEY HABANERO PEACH JAM

RECIPE

Ingredients

10-12 large peaches, pitted, peeled and diced (you need 10 cups diced peaches)

1/2 cup raw honey

2 tbls lime or lemon juice

1 tsp cinnamon

1 tsp cloves

3 habanero peppers, seeded and diced small1

1 tbls red pepper flakes

2 tsp butter, to prevent foaming

1 box Sure-Jell (fruit pectin)

11 1/2 cups sugar

Method

Peel, pit, slice and dice peaches to equal 10 cups. Put the peaches in a large stock pot with the lime or lemon juice, honey, cinnamon, cloves, smoky honey habanero spice rub, or habanero peppers, red pepper flakes and butter.

Stir in pectin and butter; heat over high heat stirring often (use a long handled spoon and be careful as jam will splatter some) until mixture comes to a boil. Add sugar all at once and return to a rolling boil (one that doesn't stop when stirring) and boil hard one minute. 

Remove from heat and fill prepared jars, leaving 1/4-inch head-space. Process half-pint or pint jars 10 minutes in boiling water bath or steam canner.

Remove jars and allow to cool on a kitchen towel on your counter top 24 hours. Jars are sealed when button on top of lid is fully depressed and won't move up and down.

Store in pantry up to one year. Open jars must be refrigerated.

Recipe notes - This jam is mildly spicy. It has a very nice slow heat finish, but if you want more heat, you can taste test this before canning, and add more spice rub, diced habanero peppers or red pepper flakes.

Yield:approx. 12 - 8 oz jelly jars