Habanero Peach Jam

As a Dane we love jam. We love jam on everything! Right now it is peach season where I live and we have awesome peaches. Full, juicy and rich in flavor it is by far one of my favorite fruits. I just wish it lasted longer. So what to do? Make jam for later of course. Often I put jam on cheese, pate or perhaps a pork chop! This time I decided to put a different spin on it. Love the Habanero (Scotch Bonnet) pepper. So why not incorporate the heat with the sweet? This is a very easy recipe that is awesome on just about anything. I will also show in the video how to jar them.In my video I finish with making a pork chop dinner and serving the jam on the side. The combination of caramelized onions and the jam are perfect together. In my humble opinion of course. Hope you find this delish!

Ingredients: Habanero Peach Jam.

Ingredients

8 medium size peaches
sugar ( after pitting the peaches weigh them and set aside an equal amount of sugar.
1 lemon
7 gr. ( 2tbsp ) Vanilla
2 whole Habaneros
7 half pint jars

Directions for Habanero Peach Jam.

Directions

Take out pits of the peaches, dice and weigh out the flesh and add the same amount of sugar. ( I leave the skins on.)
Fine dice the habanero making sure to take out the seeds. Set aside.
Place the peaches into a heavy bottom pot add sugar, peppers, vanilla, and the juice from one whole lemon.
Using a potato masher, mash all together and let sit for one hour.
Bring to a boil on the stove and reduce immediately to a simmer.
Place the jars in preheated oven at 350 F. ( 176 C.) for at least 20 minutes.
Once you have it on simmer, stir occasionally until the foam has disappeared. (see video) About 30 to 40 minutes.
Let cool for 10 minutes.
Take jars out of oven being careful to not touch the insides of the jars. (it is hot! use gloves)
Pour jam into jars until about 90% full. Place lid and secure but not too tight and turn upside down.
Once cooled I place them in the fridge.