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.