Scotch Bonnet Strawberry And Peach Jam

1. 1

   Clean and crush strawberries in a large bowl with a potato masher or hands.

2. 2

   Peel and clean peaches(make sure to remove all residue from the pits) and crush in a large bowl with a potato masher or hands.

3. 3

   With GLOVED hands clean and seed scotch bonnets then mince with a knife or in a food processor.

4. 4

   Add peaches, strawberries, peppers, lemon juice, vinegar and sugar in a non-reactive pot and bring to a rolling boil over medium high heat.

5. 5

   Boil stirring constantly for 2 minutes.

6. 6

   Add Pectin and return to rolling boil stirring constantly for additional 1 minute.

7. 7

   Remove from heat and ladle into 8 oz hot sterilized jars, clean tops and affix lids and rings to jars.

8. 8

   Process jars in a water bath canner for the recommended time for your altitude, cool and store for up to 12 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.