6 cups peeled and diced peaches (slightly mush them up with a potato masher)
3 jalapeños, diced (remove seeds if you don't want it as spicy)
4.5 cups granulated sugar
1/4 cup lemon juice
1/2 cup water
In a large, heavy bottomed stock pot, mix the peaches, 1/4 cup sugar, jalapeños, water and pectin.
Add the rest of the sugar, bring back to a hard boil and boil for 1 minute.
Hot pack the jam and either turn over to seal or hotwater process. You can also make this a freezer jam.
|make sure to boil your lids|
|Use a jar funnel to fill the jars, wipe the rim and inside jar|
with a sterilized rag
|Use a lid lifter to help put the lid on the jar|
and then lightly tighten a ring around it.