Turn peaches and fruity hot habanero peppers into a small batch of delicious sweet and spicy preserves. It is perfect on wings or with cream cheese and crackers.
Peel and slice fresh peaches if that is what you are using. A bag of frozen peach slices works equally as well.
Place peach slices and remaining ingredients in thick bottomed pot or dutch oven.
Turn heat to medium low and bring to a slow boil. Stir occasionally to ensure nothing is sticking. The mixture will be really foamy. Keep at a low boil, stirring frequently for 15 minutes.
Use an immersion blender to make the mixture as smooth as you would like.
Check the consistency of your jelly by dropping a small drop on a plate and sticking it in the fridge for a minute. If it is still runny, continue to boil until you get your desired consistency.
Ladle the habanero pepper jam into clean jars and keep in the refrigerator for up to a month or the freezer for 6 months.