6-7ripe nectarineschopped but not peeled (about 4 1/2 cups chopped)
2habanero peppersde-stemmed and rough chopped, seeds and all
1box powdered low or no sugar pectin1.75 ounce
Put all the chopped nectarines and the chopped habanero peppers in a heavy pot or large saucepan. Add the sugar and 1/3 cup water. Stir to combine and heat on medium high heat until the mixture boils. Turn down the heat a bit and boil gently for about 10 minutes, stirring often, until the fruit has softened.
Use an immersion blender to partially puree the mixture. Be careful, as it is super hot. I like to leave the jam with a few chunks still left in it for a nice texture.
Put the jam back over medium heat and add the pectin. Stir well and bring back to a boil. Boil one minute longer.
Fill clean jars with the hot jam. If you are going to freeze the jam, leave 1/2 inch free at the top to allow for expansion as it freezes.
Cover and let the jams sit until they are at room temperature. Store in the refrigerator for up to 3 weeks or in the freezer for up to a year.
https://theviewfromgreatisland.com/habanero-nectarine-jam/ August 4, 2015