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Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.
Ingredients
- 2 pounds fresh peaches – peeled, pitted, and diced
- 5 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
Directions
Step 1
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.
Step 2
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.
Step 3
Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 136 | |
| % Daily Value * | |
| Sodium3mg | 0% |
| Total Carbohydrate33g | 12% |
| Total Sugars33g | |
| Vitamin C10mg | 50% |
| Calcium9mg | 1% |
| Iron0mg | 1% |
| Potassium22mg | 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.
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