Scotch Bonnet Strawberry And Peach Jam Recipes

STRAWBERRY - PEACH JAM

Steps:

• In a saucepan, combine the strawberries, peaches, and honey.
• Bring to a boil, then reduce heat and simmer 5 minutes, until berries and peaches begin to break down.
• Stir in the schnapps and calcium water and bring back to a boil.
• Whisk the sugar and pectin together and add to the boiling liquid.
• Boil, stirring constantly, for 2 minutes.
• Can 10 minutes in a waterbath or spoon into a jar and refrigerate.

STRAWBERRY PEACH JAM

Steps:

• Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly., In a large saucepan, mix strawberries, peaches and pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute longer. Remove from heat; skim off any foam., Immediately fill containers to within 1/2-in. of tops. Wipe off edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

STRAWBERRY & PEACH JAM

Steps:

• Wash and mash strawberries.
• Slice, pit, and dice peaches. Next, mash peaches.
• Place fruit in large pan on medium heat.
• Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into fruit and stir. Add lemon juice.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

SCOTCH BONNET STRAWBERRY AND PEACH JAM

Steps:

• 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.