Peach Jala-Habanera Jam

This jam is so good. Dave says it's his all time favorite. We love it with cream cheese and crackers, or in a glaze for chicken wings. If you like hot pepper jelly, this is sure to become your new favorite too. I used frozen peaches in place of apricots. Either will work nicely, but frozen fruit is just superior to using fresh with jellies. Also, please use RED jalapeños. It makes a real pretty colored jelly. Using green jalapeños creates a brownish cast to the jelly. Still tastes fine, but just not as pretty to look at. 

4 c frozen, sliced peaches (or apricots), chopped up in mini food processor

3/4 cup white vinegar

2 cups granulated sugar

4 finely chopped fresh RED jalapeños 

2 med. size fresh yellow bell peppers, finely diced

1 fresh habanera pepper, chopped, optional, for extra heat (I prefer it without)

1 tsp butter

1 pouch of powdered pectin (Sure-Jell)

Wash and sterilize jars and keep them hot until jelly is ready. Place boiling water canner with jar rack insert on burner with enough water to cover your jars once they are filled. Turn burner on high and begin boiling. (I always have extra water ready to boil in case I need it to cover the jars.) Also, place lids in water and boil; then reduce heat to keep them hot and sterile without melting the rubber seals. Just before jelly is done (about 5 minutes before), remove jars from boiling water, and place on CLEAN towel to drain. 

Note: to prevent cloudy mineral discoloration of jars, you may place two teaspoons of white vinegar in your canner water and in the water you are using to boil your jars.

Always use gloves when handling hot peppers. 

In large pan, (I use a large Dutch oven sized pan to prevent boiling over), combine apricots, chopped peppers (jalapeno, orange or yellow bell, and habanera), white wine vinegar, butter, and sugar. Stir. Bring to a full boil for 1minute, stirring constantly. Add powdered pectin and return to boil. Boil rapidly for 1-2 more minutes. 

When done, remove from heat. Scoop off any foam. Have jars ready. Using a canning funnel, scoop jam into jars within 1/2 and 3/4 inch of rim. Using a CLEAN wet towel or paper towel, wash off the rim of each jar. (If any jelly gets on the rim, it will not seal.) Then dry rim. 

Take sterilized lids and rings out of the pan of hot water, and cap each jar. Screw on the ring. Using the tongs, place each capped jar into the boiling water canner (on top of rack). Once all jars are loaded, check the water level. If additional water is needed to cover the jars with at least an inch or two of water, pour boiling water in.

Once the water in the canner is at a rolling boil (meaning you can't stir the boiling water down) time the boil for at least ten minutes. Never use larger jars than pints for canning jelly as one cannot ensure that the internal temperature reached is sufficient in the water bath method. 

Once time is up, turn off heat, and carefully use canning tongs to remove each jar (keeping each upright) and place the jars on a dish towel covered counter. Leave a little space between each jar. If you want to lay a paper towel over them to dry up the water on the lids that's fine, but don't touch the lids. Allow them to seal on their own. You will begin to hear them pop. Some take longer than others, but don't move them. Let them sit undisturbed for 12 hours. 

Any that may not seal should go into the refrigerator and be used within a couple of weeks.