Habanero Peach Jam

Instructions

1. Put your jars through the hot cycle of the dishwasher to clean.
2. You can reuse the glass jars, but always purchase new lids for each new batch of jam.
3. This is to ensure that they seal properly.
4. (They sell extra lids right next to the jars in the grocery store.)
5. Peel and slice your peaches over a bowl, to catch the juices.
6. Weigh the peaches and then weigh out the same amount of sugar.
7. Put the peaches, sugar, habanero peppers and lemon juice in a large heavy bottomed pot.
8. Stir to combine everything and mash the peaches a bit with a large wooden spoon or potato masher.
9. Let sit for an hour.
10. Bring the mixture to a boil, and boil for approximately 20-30 minutes, stirring frequently.
11. It will foam up for most of the time, and eventually, when the jam is nearly ready, the foam will die down.
12. Check to see if the jam is ready by dropping a small amount on a very cold plate.
13. When it is ready it will jel as it cools on the plate.
14. When you are satisfied with the jelling, ladle the hot jam into clean jars, filling almost to the top.
15. Put the lids on, but don't screw them too tightly, and immediately set the jars upside down.
16. Let the jars cool, and then turn them right side up and refrigerate.
17. Notes: I considered adding a bit of cider vinegar to this batch, but didn't.
18. I would like to try that next time to see how it affects the flavor.
19. This jam is perfectly sweet/hot, but I would like to try a touch of vinegar to give it a tangy edge as well.
20. I would use cider vinegar, and maybe start with just a few tablespoons, especially with such a small amount of peaches.