Sunset Peach Heat Jam

In a medium saucepan, combine the diced peaches, minced peppers, sugar, lemon juice, and salt.
Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.
Cook for 15–20 minutes, gently smashing the peaches with a spoon as they soften.
Continue simmering until the jam thickens and takes on a glossy finish.
Taste and adjust as needed: add more sugar for sweetness, more pepper for heat, or more lemon for brightness.
Allow the jam to cool before transferring it to jars. It will continue to thicken as it cools.

Add fresh ginger for a bright, aromatic kick.
Stir in cinnamon for a warm, spiced finish.
Use a mix of peaches and nectarines for added depth.
Add a splash of bourbon during the last few minutes of cooking for a rich, smoky note.

For a silky texture, blend half of the cooked jam and stir it back into the pot.
Keep it rustic by leaving the fruit slightly chunky.
Adjust pepper varieties based on your heat preference; habanero will give the jam a fiery edge.
Store in the refrigerator for up to two weeks or freeze for longer storage.