|Sharon Johnson's Peach Preserves for Cold Mornings|
I took a jar of this to work and left it in the break room.One greedy fellow spotted it and took a whole tablespoonful. He ate it and proclaimed it excellent. He left the break room and got halfway down the hall and then suddenly said "Hey!! That stuff is hot!! He then went right back with his spoon and got another large gob.
Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Position knife blade in food processor bowl; add orange quarters and chiles. Process until finely chopped, stopping once to scrape down sides.
Place orange, habaņero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.
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 candy thermometer registers 221 degrees, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.
Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on
bands. Process jars in boiling-water bath 5 minutes. Yield: 6 half-pints.
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