Scotch Bonnet Strawberry And Peach Jam Food

SCOTCH BONNET STRAWBERRY AND PEACH JAM

Steps:

• Clean and crush strawberries in a large bowl with a potato masher or hands.
• 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.
• With GLOVED hands clean and seed scotch bonnets then mince with a knife or in a food processor.
• Add peaches, strawberries, peppers, lemon juice, vinegar and sugar in a non-reactive pot and bring to a rolling boil over medium high heat.
• Boil stirring constantly for 2 minutes.
• Add Pectin and return to rolling boil stirring constantly for additional 1 minute.
• Remove from heat and ladle into 8 oz hot sterilized jars, clean tops and affix lids and rings to jars.
• Process jars in a water bath canner for the recommended time for your altitude, cool and store for up to 12 months.

STRAWBERRY & PEACH JAM

Steps:

• Wash and mash strawberries.
• Slice, pit, and dice peaches. Next, mash peaches.
• Place fruit in large pan on medium heat.
• Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into fruit and stir. Add lemon juice.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.