Scotch Bonnet Strawberry and Peach Jam

Name: Scotch Bonnet Strawberry and Peach Jam
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9 8 oz. jars
Ingredients: 3 scotch bonnet peppers, stemmed seeds and ribs removed; 2 cups crushed ripe peaches; 2 cups hulled crushed strawberries; 2 tablespoons fresh lemon juice; 1 tablespoon apple cider vinegar; 7 cups sugar; 1 (3 ounce) envelope liquid fruit pectin

Submitted by drtazbob

"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."

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photo by drtazbob

Ready In:: 1hr
Ingredients:: 7
Yields:: 9 8 oz. jars

ingredients

3 scotch bonnet peppers, stemmed seeds and ribs removed
2 cups crushed ripe peaches
2 cups hulled crushed strawberries
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
7 cups sugar
1 (3 ounce) envelope liquid fruit pectin

directions

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