4 cups skinned, crushed peachesApproximately 4 lbs, however your volume measurement is what you will need to go by. I crush mine with a potato masher. If you want chunky jam, leave some slightly larger pieces in there.
1/2cminced habanero peppersSeeds and pith removed. **Always use gloves when cutting up a hot pepper!
1cwhite grape juiceNo sugar added
1/2c bottled lemon juice
1tspground turmeric
1/4tspbutterThe butter helps prevent the jam from getting foamy on top.
1.75ozpacket of Ball fruit pectin (powdered)The no or low sugar needed variety
To begin, prep your jars and canning supplies. See the link below this recipe for more information.
In a large pot (non-reactive) combine the crushed peaches, minced peppers, juices, turmeric and butter. Stir those together.
Slowly stir in the pectin.
While stirring constantly, gradually bring the mixture to a boil over medium high heat.
Stir in the sugar.
Again while stirring continually, bring the mixture back to a boil over medium high heat. You want the mixture to come to a full, rolling boil. This is very important. Of the jam doesn't boil long enough, it will not thicken. Stir and boil for 2 minutes. Set a timer for that, don't estimate.
Remove it from the heat and stir in the vanilla extract.
Ladle the mixture into prepared half pint jars, leaving 1/4 inch head space. (The space between the top of the jam and the top of the jar.)
Wipe the rims of the jars clean with a clean, damp cloth, if necessary so the lids will seal well. Place the lids and rings on, snugly, but do not wrench them down.
Place them in your hot water bath, making sure they are covered with 2 inches of water over the tops of the jars. Process them (boil) for 10 minutes.
Carefully transfer the jars to a draft-free surface that has been covered with a towel. Allow them to sit, cool and rest for 12-24 hours.
The next day, test the lids to make sure they all sealed. Remove the rings and label your jars.