Peach Pepper Jelly • No Canning Skills Needed!

For jam that will be preserved with a hot water bath

For the prep:

1. Wash jars and screw bands in hot soapy water. Rinse well.
2. Place jars, right sides up, on the rack in the bottom of a boiling-water canner. Fill the canner with enough warm water so it covers the tops of jars by at least 1 inch.
3. Bring water to a boil; boil jars for 10 minutes. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
4. Place new lids in a medium saucepan filled with water; bring water to boil. Turn off the heat. Let the lids stand in water until ready to be used.

For the jam:

1. Place peaches, peppers (red and habanero) and chopped apple in a large saucepot. Add vinegar and stir in pectin. Add butter (to reduce foaming).
2. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
3. Stir in sugar. Return the mixture to a full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
4. Remove jars from the water; drain well.
5. Immediately ladle fruit mixture into prepared jars, filling to within ¼ inch of the tops.
6. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on the rack, then lower into the canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
7. Cover the canner; bring water to a gentle boil and cook for 10 minutes. Remove jars and place them upright on a towel to cool completely.
8. After the jars cool, check the seals by pressing the centers of the lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

For jam that will be stored in the refrigerator or freezer

For the prep:

1. Wash jars and lids in hot soapy water, rinse well and set them on a clean kitchen towel to drain. Or you can run them through the dishwasher.

For the jam:

1. Place peaches, peppers (red and habanero) and chopped apple in a large saucepot. Add vinegar and stir in pectin. Add butter (to reduce foaming).
2. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
3. Stir in sugar. Return the mixture to a full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
4. Ladle fruit mixture into your prepared jars, filling to within ½ inch of the tops.
5. Wipe jar rims and threads. Cover lids and allow jam to come to room temperature.
6. Store the refrigerator for 2-3 weeks or in the freezer for up to a year.