Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I have bagsful stuffed in our refrigerator right now, just waiting for me to turn them into all sorts of goodness. I have plans to ferment some of them for a fiery Scotch Bonnet hot sauce, to dry some for a spicy rub, and I’ll freeze some so I can use them this winter when most peppers I cook with are scarce. BUT FIRST! I’ve made some pepper jam. Scotch Bonnet-Peach Pepper Jam, to be precise. YES! It’s hard to miss those vibrant fruits stacked and shouting, so into my cart they went and here they are, all perfectly snuggled up with my fiery Scotch Bonnet peppers in the form of a juicy jam you are going to love. Then stir in sugar and bring back to a boil. Stir constantly as it boils for 1 minute. Remove from heat, cool slightly and pour into sterilized jars. Finally, cap and refrigerate. I hope you enjoy them! Check out our Pepper Jelly and Jam Recipes for more ideas. Don’t let those peppers go to waste! I don’t know which jam I love better, this one, or my Pineapple-Mango Hot Pepper Jam. But I also LOVE using them as a quick topper for grilled or seared meats, like grilled chicken thighs or pan seared fish. They also are perfect to use as a starter glaze. I am in the middle of writing a new book about Easy Dinner Recipes for Spicy Food Lovers, and pepper jams will feature as a prominent ingredient. They are an ideal way to spice up your dinners in a quick and easy way.
