Kiki's Spiced Habanero Peach Jam

Ingredients

• 3 1/2 pounds fresh peaches - peeled, pitted, and chopped
• 6 tablespoons lemon juice
• 1 vanilla bean, halved lengthwise and seeds scraped out
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 2 habanero peppers, stemmed and seeded
• 2 (3 ounce) pouches liquid pectin
• 5 cups white sugar
• 2 cups packed brown sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chopped peaches and lemon juice in a large heavy pot. Add the vanilla bean halves and scraped seeds, the cinnamon, allspice, nutmeg and cardamom, and stir well.

2. Finely mince the habanero peppers, wearing gloves, and add them to the pot. Mash the peaches lightly and simmer over medium heat for about 10 minutes, stirring often, until soft.

3. Remove and discard the vanilla bean halves. Stir in the white sugar and brown sugar until dissolved, then bring the mixture to a full rolling boil over high heat.

4. Stir in both pouches of liquid pectin. Return the jam to a hard boil that keeps bubbling even when stirred, and boil exactly 1 minute.

5. Skim off any foam. Ladle the hot jam into hot sterilized jars, leaving 1/4 inch (6 mm) of headspace, wipe the rims clean and seal with lids and bands.

6. Process the sealed jars in a boiling water bath for 10 minutes, adjusting the time for altitude. Cool undisturbed for 24 hours, then check that each lid has sealed.