Canned peach jalapeño jam

Put jars in the oven at 200 to sterilize.

Boil pot of water and boil peaches for 1min then put in the sink full of cold water.  Once the peaches cool peal the peaches and dice them.  Dice jalapeños and blend in the food processor if desired.  Heat up jar lids on low heat. 

4 cups diced peaches

3 fresh jalapeños without seeds or 1/4 cup canned jalapeños

6 1/2 cups sugar

1/4 cup lemon juice

1-2 tbsp of butter

1 pkg certo

Bring peaches, jalapeños, lemon juice and sugar to a boil for 1 min then remove and add certo and butter stir and let sit 5 min before pouring into jars.   Use a wet cloth to clean rims then put the lids on the jars.  Allow to sit 24 hours to seal. 

I do a double batch each time.  1/2 25 lb box yields 4 batches.