I started making this jam late last summer, after a more than abundant harvest of golden habañero peppers from my garden.
It took a few test batches to get the ratio of peppers to pears right, but after realizing I only needed six ingredients, five if you take out the bourbon (but why would you?), once I had the final recipe established, it was perfect. The sweetness from the pears, followed by the low heat from the peppers, not only wakes up your taste-buds, the release of endorphins from the capsaicin in the peppers gives your brain a nice little jolt!
