Friday, June 3, 2016

We Be Jammin'... Firestarter Jam



Firestarter Jam 
(Peach-Scotch Bonnet Jam)
Found on redcrowgreencrow.wordpress

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 tablespoons 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.

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