Peachy Jalapeno Jelly

Peachy Jalapeno Jelly

Ingredients:
12 peaches, skinned
7 large jalapeños, chopped
5 to 6 cups granulated sugar
1 package pectin

Directions:
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.
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