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Peach & Pepper Sriracha Jam

Source of Recipe


From "Better Homes & Gardens: Jams and Jellies"



List of Ingredients



• 1 lime
  
• 6½ cups sugar
  
• 2 cups finely chopped, peeled peaches (1½ pounds)
  
• ¾ cup finely chopped red and/or yellow sweet pepper
  
• 2 tablespoons sriracha sauce
  
• ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin
  






Instructions



1. Remove 1 teaspoon zest and squeeze 2 tablespoons juice from lime. In a 6- to 8-quart heavy pot, combine zest, juice, and the next four ingredients (through sriracha sauce). Bring to boiling, stirring constantly to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
   
   
2. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
   
   
3. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   
   Makes 6 half-pint jars
   
   






Final Comments


You can use a food processor to chop the peaches. Place small batches of cut-up, peeled peaches in the processor and cover and pulse until peaches are finely chopped.