Habanero Peach Jam
recipe barely adapted from The View from Great Island
Yield: (6) 1/2 pint jars

2 lbs diced peaches, about 5 1/2 cups
2 lbs white sugar, about 5 cups
3 habaneros, very finely diced (remove the seeds for less heat)
juice of 1 lemon, about 1/4 cup juice

Combine all ingredients in a large heavy bottomed pot. Stir and let the mixture rest at room temperature for an hour. The peaches will release their juices as the sugar starts to dissolve. Bring to a boil over high heat and then reduce to medium high to maintain a boiling temperature for about 20-25 minutes. Stir frequently, as the mixture thickens.

The mixture will initially foam constantly, then the foam will reduce as the jam is finishing it's cooking time. Test the jam by dropping a teaspoon's worth onto a plate. When it thickens and doesn't run, it is done. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place; or store in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!