Orange/Peach/Habanero Jam

• 3 lbs. ripe peaches, peeled and quartered
• 1/2 medium sized orange, quartered and seeded
• 2 habaneros, seeds and all
• 4 cups sugar
• 1/4 tsp almond extract
• 3/4 cup honey

Combine peaches, sugar and honey in a dutch oven, stir well. Cover and let stand 45 minutes. In food processor or blender, chop oranges and habaneros until finally chopped, scraping down sides a couple of times. Place orange, habaneros and an equal amount of water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer 10 minutes.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium high and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil, cook, uncovered 20 to 25 minutes or until a candy thermometer registers 221F, stirring often. Remove from heat, stir in almond extract. Skim off foam with metal spoon.

Quickly pour hot mixture into hot jars, leaving 1/4 inch headspace, wipe jar rims. Cover with lids and Process in boiling water bath 10 minutes.

Yield: 6 half pints