PREP: 40 minutes PROCESS: 10 minutes MAKES: 6 half-pints

Peach and Pepper Sriracha Jam

What You’ll Need

1 lime

6½ cups sugar*

2 cups finely chopped,** peeled peaches (1½ lb.) (tip, page 203)

¾ cup finely chopped red and/or yellow sweet pepper

2 Tbsp. sriracha sauce

½ of a 6-oz. pkg. (1 foil pouch) liquid fruit pectin (tip, page 230)

How to Make It

1. Remove 1 tsp. zest and squeeze 2 Tbsp. juice from lime. In a 6- to 8-qt. heavy pot (tip, page 228) combine zest, juice, and the next four ingredients (through sriracha sauce). Bring to boiling, stirring constantly to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly (tip, page 238). Remove from heat. Quickly skim off foam with a metal spoon.

2. Ladle hot jam into six hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)

*Test Kitchen Tip: Be sure to use the full amount of sugar in a jam or jelly recipe (even though it may seem like a lot). The sugar interacts with the pectin to create the perfect gelled texture and also acts as a preservative.

**Recipe note: You can use a food processor to chop the peaches. Place small batches of cut-up, peeled peaches in the processor; cover and pulse until peaches are finely chopped.

PER 1 TBSP. JAM: 57 cal., 0 g fat, 0 mg chol., 4 mg sodium, 15 g carb., 0 g fiber, 0 g pro.