Peach Habanero Jam

4C Peaches skinned and crushed

2ea Medium habanero peppers

1C White grape juice

1/2C Lemon juice

1t Ground turmeric

1/4t Butter

1.75oz Ball fruit pectin

3-1/2C Sugar

1T Vanilla extract

Process

Combine the crushed peaches, minced peppers, juices, turmeric, and butter in a large pot

Slowly stir in the pectin

While stirring constantly bring the mixture to a boil over medium high heat

Stir in the sugar

Bring the mixture back to a full rolling boil over medium high heat

Stir and boil for 2 minutes. SET A TIMER do not estimate on this step

Remove from the heat and stir in the vanilla extract

Ladle the mixture into prepared 1/2 pint jars to within 1/4 inch of the top

Wipe the rim to ensure a good seal

Place the lids and rings on

Tighten to a snug fit. Don’t overtighten.

Turn the jars upside down, and shake to redistribute the fruit while you can the rest of the jam

Turn right side up,

Make sure they ping as they cool.

If they don’t ping they didn’t seal and you need to keep them refrigerated.

Sealed jars will last for a year