Kiki's Spiced Habanero Peach Jam

Recipe View 5 mins Combine peaches, lemon juice, vanilla bean (and seeds), cinnamon, allspice, nutmeg, and cardamom in a Dutch oven or large soup pot. (5 minutes)

Recipe View 5 mins Carefully place habanero peppers in a blender. Top with a portion of the peach mixture. Blend until mostly smooth, then return the mixture to the Dutch oven. (5 minutes)

Recipe View 10 mins Stir in the liquid pectin. Bring the mixture to a full rolling boil over medium-high heat. (10 minutes)

Recipe View 5 mins Quickly add both the white and brown sugars, stirring constantly until completely dissolved. Return to a boil and continue stirring for about 2 minutes. (5 minutes)

Recipe View 5 mins Prepare your canning jars and lids by sterilizing them in boiling water for at least 5 minutes. (5 minutes)

Recipe View 10 mins Ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace at the top. Use a knife or spatula to remove any trapped air bubbles. (10 minutes)

Recipe View 5 mins Wipe the rims of the jars clean with a damp paper towel, then place the lids and rings on top, tightening them finger-tight. (5 minutes)

Recipe View 5 mins Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Gently lower the filled jars into the boiling water, ensuring they are at least 1 inch below the water level. (5 minutes)

Recipe View 15 mins Cover the pot and process the jars in boiling water for 15 minutes to ensure proper sealing. (15 minutes)

Recipe View 5 mins Carefully remove the jars from the stockpot and place them on a cloth-covered surface to cool completely. (5 minutes)

Recipe View Once cooled, check the seals. The lids should be concave and not flex when pressed. Store in a cool, dark place for at least 1-2 weeks before enjoying for optimal flavor development.