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1
Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
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2
WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
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3
Split red peppers, de-seed & chop coarsely.
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4
Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
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5
Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
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6
Add sugar. Return to a full boil and boil hard for 2 minutes.
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7
Remove from heat and stir in vanilla.
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8
Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
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9
Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
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10
Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
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11
After processing, remove jars and place on a towel to cool for 12 to 24 hours.
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12
Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!
