Anita’s Hot Peach Pepper Jam

5 cups sugar

3 litres or about 5.5 cups peeled and chopped peaches 

1/2 cup chopped jalapeno peppers ( I used 5 big jalapeno, you can add habanero if you like it hotter and I left the seeds in)

1/4 cup apple cider vinegar (or white wine vinegar)

1 box regular powdered pectin (I find Bernardine is the best)

2 1/2 tablespoons lemon juice (or lime juice)

1/2 teaspoon butter (optional – this is to stop foaming and fruit separation)

Blenderize the peppers (if you freeze them first they chop easier). Mix the lemon juice, vinegar, butter, chopped peaches, 3 1/2 cups of sugar and pepper mixture and boil for for about 20 to 30 minutes in a heavy pot stirring constantly. Mash the mixture.
Mix the pectin and remaining  sugar together and add to the peach pepper mixture boil for 5 minutes. Pour into sterilized jars and boil the jars in a boiling bath water for 5 minutes. Makes 8 - 8 ounce jars.