Peachy Jalapeno Jelly
12 peaches, skinned
7 large jalapeños, chopped
5 to 6 cups granulated sugar
1 package pectin
Cook the peaches until done, but not too mushy. Add the jalapeños and cook until
tender. Add sugar and cook until thickened, then add pectin. Cook an additional
15 minutes, stirring frequently.
Pour the jelly into sterilized jars, filling to a half inch from rim. Tighten
the lids and put in a hot bath for 20 minutes.