Let me start off with two warnings
1. This is not for the meek. Just a taste test after testing for gelling made my mouth tingle.
2. This is a very polarizing jam. I love it. I want to eat it on everything now. Mid can’t stand it.
With that out of the way…yes, this is a jam for people with a high heat tolerance. To take it down a notch (or six) use a much cooler pepper like a jalapeno. I like it with this amount of heat, but I’ve also been told that I have a ‘scary’ heat tolerance.
My cooking has been referred to as edible masochism.
I can’t make this stuff up.
Firestarter Jam (Peach-Scotch Bonnet Jam)
3 cups sliced peaches
1 seeded, diced scotch bonnet pepper- I really would seed it. The heat level on this isn’t unbearable for me, but I don’t think I would leave the seeds in there either. If you can’t get a scotch bonnet, try a couple bird’s eye peppers or a habanero.
scant 1 1/2 cup sugar
1 1/2 table bottled lemon juice
Prep 3 quarter pint jars for boiling water bath canning.
In a large saucepan, bring fruit, sugar, pepper, and lemon to a hard boil. After 10 minutes of boiling check for gel by placing a plate in the freezer. Place a small amount of jam on the plate and freeze for 30 seconds. When you can run your finger through the jam and it holds it shape without running together, it’s gelled.
Fill jars and process for 10 minutes using a boiling water canner. Or, you can freeze the jam for up to one year.
I did BWB process these jars. If you are not familiar with how to boiling water bath process food for canning, please make sure to read over a source like the Ball Blue Book or the National Center for Home Food Preservation. Canning is not particularly difficult, but it’s also not a process that you should take lightly. This recipe assumes you know the basics of boiling water bath canning. If you are not comfortable with canning, this recipe can be stored in the freezer for 1 year.
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