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Scotch Bonnet Strawberry and Peach Jam

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“A Sweet Hot topping for toast, ice cream, crackers or anything. I like mine a little spicier so I use 6 Scotch Bonnets and leave the ribs and seeds in 2.”
READY IN:
1hr
YIELD:
9 8 oz. jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean and crush strawberries in a large bowl with a potato masher or hands.
  2. Peel and clean peaches(make sure to remove all residue from the pits) and crush in a large bowl with a potato masher or hands.
  3. With GLOVED hands clean and seed scotch bonnets then mince with a knife or in a food processor.
  4. Add peaches, strawberries, peppers, lemon juice, vinegar and sugar in a non-reactive pot and bring to a rolling boil over medium high heat.
  5. Boil stirring constantly for 2 minutes.
  6. Add Pectin and return to rolling boil stirring constantly for additional 1 minute.
  7. Remove from heat and ladle into 8 oz hot sterilized jars, clean tops and affix lids and rings to jars.
  8. Process jars in a water bath canner for the recommended time for your altitude, cool and store for up to 12 months.

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