JALAPENO PEACH JAM

Step 1: If canning, clean five 125 ml canning jars with fresh lids and rims. Fill a canner (or large pot lined with a trivet) with enough water to completely immerse jars; bring to a boil. Place a saucer or small plate in the freezer. Step 2: To prepare peaches, use a paring knife to score an ‘x’ in the bottom and blanch in boiling water for 20 seconds. Transfer to an ice water bath to stop the cooking and cool. Use paring knife to peel away skin. Slice and chop by hand or transfer chunks of peaches to a food processor and pulse until finely chopped. Step 3: Stir peaches with sugar and lemon juice in nonreactive bowl or glass measure. Cover and let stand at room temperature for 2 to 4 hours or transfer to the refrigerator overnight. Step 4: Transfer peach mixture to large heavy saucepan set over medium-high heat. Bring to a boil, stirring occasionally. Stir in chopped jalapenos and butter (which helps to reduce foam). Reduce heat to medium and cook for 15 minutes. Step 5: Test jam by spooning a little on the cold plate; return it to the freezer for 1 minute. Run a finger through the jam, if it stays separated, it is ready. Otherwise, continue cooking for 1 to 2 minutes before testing again. Fill hot jars with hot jam leaving 1/4-inch headspace. Remove any air bubbles. Wipe rims clean and top with seals; screw on jar rings, finger tight. Process jars in a boiling hot water for 10 minutes. Turn off heat and let stand in pot for 5 minutes. Step 6: Remove jars to a towel-lined tray and let stand undisturbed for 2 hours. Test seals then let stand undisturbed for 12 hours. (Sealed lids make an audible ‘pop’ when removed from the canner and should be indented.) Properly sealed jam can be stored at room temperature for up to 1 year. Unsealed jam can be covered and reserved in the refrigerator for up to 4 weeks.