Scotch Bonnet Strawberry And Peach Jam

• 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

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

scotch bonnet peppers, crushed ripe peaches, strawberries, lemon juice, apple cider vinegar, sugar, liquid fruit pectin

Taken from www.food.com/recipe/scotch-bonnet-strawberry-and-peach-jam-523592 (may not work)