This actually doesn’t take as long to make as it appears …
2 whole peaches
1 whole mango
4 habañero peppers
1/3 cup lemon juice
3 1/3 cups granulated sugar
1/4 cup Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce
1/2 Tbsp unsalted butter
1 pouch (3 ounces) liquid fruit pectin
6 half-pint (8 ounce) empty jam jars with rings and new lids
Inspect each jelly jar closely. There should be no cracks, sharp edges, air bubbles, etc., or any flaws that might cause breakage during processing or prevent the lid from making an airtight seal. Thoroughly wash the empty jars, rings and lids in hot, soapy water. Rinse these items well under hot streaming water, then leave them in a small tub of clean hot water until you’re ready to fill them.
With the peel still on the peach, cut around its pit. Gently split the peach in half with a twisting motion and remove its pit. Peel the two halves of the pitted peach, cut each half in half again, and remove the reddish crust that was around the pit. With the peel still on the mango, cut around its pit lengthwise. Split the mango in half with a twisting motion and remove its pit as well. With a large metal spoon, scoop the mango fruit from its peel. Chop the peach and mango fruit into extremely small chunks. In a medium bowl, thoroughly toss the mango and peach chunks with the lemon juice.
Put on some plastic or latex gloves before preparing the peppers to prevent chemical burns! Cut the tops off the habañero peppers and cut the peppers in half lengthwise. Remove the seeds from the peppers, then chop them into the same size chunks as the peach and mango. Add the pepper chunks to the fruit chunks and lemon juice in the bowl and thoroughly toss it all again. Set this aside.
In a 6-quart saucepan, combine the fruit chunks, habañero pepper chunks and lemon juice with the sugar, unsalted butter and the Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce. Set the saucepan on a stove over high heat. Bring the mixture to a full rolling boil. (This won’t take but a couple minutes.) Immediately after reaching this boil, stir in the fruit pectin. Return the mixture to a full rolling boil. Boil exactly one minute, stirring constantly.
After boiling exactly one minute, immediately remove the saucepan from the heat. Use a large spoon to skim off any foam. Shaking any excess hot water from the jars (don’t use a towel!), immediately pour the jam into the empty jars. Seal the jars according to the manufacturer’s directions. When all the jars are sealed, invert them for 10 minutes, then turn them upright again. After the jars are cool, check the lids to ensure they’re depressed, not raised. (They shouldn’t “click” when you push on them.)
Let the jam stand at room temperature for 24 to 72 hours until the jam exhibits the right consistency when the jar is tilted. Label and date the jars with a permanent marker.
After opening a jar, stir the jam before serving to distribute the fruit and peppers. Opened jam should be stored in a refrigerator at 30 – 34˚ F, but only for up to three weeks.
Notes:
1. While they do add some layers of flavor, the peach, mango and peppers are included mostly for color and crunch. Use the freshest of these you can find.
2. If fresh peaches can’t be found, a 1/2 cup frozen peaches can be used. Canned peaches, however, will be too soft.
3. If habañero peppers aren’t available, you can use 10 jalapeños instead. This will affect the flavor but not in a negative way.
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