Wash your peaches and cut them in half to remove pits. Once the pits are removed, if the area around where the pit was is especially dark, cut it away with a sharp knife. Cut your peaches into chunks. 5 peaches should give you about 5 cups of chopped fruit.
Prepare your habanero peppers by washing them and then, wearing your disposable or dish washing gloves, cut off the stem. Cut the pepper in half and discards the seeds and inner ribbing. Cut the peppers into smaller pieces.
Blend the peaches and habanero peppers in a blender until smooth and no chunks remain. You will have to do this in batches.
Pour your pureed fruit into a large pot and add the lemon juice and fruit pectin. Stir well and bring to a boil over medium high heat. Boil for approximately 5 minutes, stirring constantly.
Add the sugar to the fruit and stir well to combine. Cook over medium high heat until the mixture comes to a rolling boil. Stir constantly (we like to use a large whisk at this point). Once you have achieved a rolling boil that does not go away even as you are stirring, continue to cook for one more minute.
Remove fruit from heat. You will notice that you have some foam which has developed on the surface, at the edges of the pot. Using a spoon, skim off the foam.
Remove your canning jars from the hot water, lifting them carefully using the jar lifter. At this point, place your canning snap lids and bands in a bowl of hot water. We like to transfer some of the water from the large pot into a smaller bowl for this as it makes it easier to then remove the snap lids and bands.
Place the canning funnel into your jars, one at a time, and use a ladle to fill the jars with the jam (which is still quite liquid at this point). Fill, leaving 1/4 inch space on the top. Repeat with the rest of the jars. You may find that you have only completely filled 5 of your jars and that you have some jam left over, but not enough to completely fill a 6th jar. If this is the case, simply put your excess jam in any container and store it in the refrigerator without processing it.
Once all of your jars are filled, use a non-metallic spoon (we like to use a wooden coffee stir stick) to remove any air bubbles in your jars. Do this by gently stirring your spoon or stick around in your jar. If doing so leaves you with more than 1/4 inch of head space on the top, add more jam.
Carefully remove the snap lids and bands from the hot water. Cover your jars with these two pieces and be careful not to over tighten your bands.
Using your jar lifter, transfer your jars to your large pot which is still filled with hot water. Be careful to keep your jars upright.
Cover your pot and bring the water to a boil. Boil for 20 minutes.
Remove the pot from the heat and remove your jars carefully using your jar lifter. Allow them to rest on a flat surface, undisturbed, for 24 hours. You will hear the popping sound of your jars being sealed. If any of your jars do not seal (meaning you can still press down on the snap lid and feel some give), simply store your jam in the fridge to be used within several weeks.
Properly processed jars will keep for months, and up to a year, at room temperature. Refrigerate jam after opening.