Scotch Bonnet Strawberry And Peach Jam - cooking recipe

Ingredients

3 scotch bonnet peppers, stemmed seeds and ribs removed
2 cups crushed ripe peaches
2 cups hulled crushed strawberries
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
7 cups sugar
1 (3 ounce) envelope liquid fruit pectin

Preparation

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.