Ingredients
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3 ½ pounds fresh peaches - peeled, pitted, and chopped
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6 tablespoons lemon juice
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1 vanilla bean, halved lengthwise and seeds scraped out
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1 teaspoon ground cinnamon
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1 teaspoon ground allspice
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½ teaspoon ground nutmeg
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½ teaspoon ground cardamom
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2 habanero peppers, stemmed and seeded
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2 (3 ounce) pouches liquid pectin
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5 cups white sugar
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2 cups packed brown sugar
Directions
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Put peaches in a Dutch oven or soup pot; stir in lemon juice, vanilla bean, cinnamon, allspice, nutmeg, and cardamom.
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Place habanero peppers in a blender; top peppers with peach mixture. Blend until mostly smooth; transfer mixture back to the Dutch oven. Stir pectin into peach-habanero pepper mixture; bring to a full rolling boil. Quickly stir white sugar and brown sugar into mixture; return to a boil, stirring constantly, until sugar is dissolved, about 2 minutes.
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Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
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Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait 1 to 2 weeks before opening for best results.
Nutrition Facts (per serving)
75 | Calories |
19g | Carbs |
Nutrition Facts | |
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Servings Per Recipe 80 | |
Calories 75 | |
% Daily Value * | |
Sodium 2mg | 0% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 0g | 0% |
Total Sugars 19g | |
Vitamin C 7mg | 8% |
Calcium 7mg | 1% |
Iron 0mg | 1% |
Potassium 20mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.