Peachy Jalapeno Jelly

Ingredients

• 12 peaches, skinned
• 7 large jalapenos, chopped
• 5 to 6 cups granulated sugar
• 1 package pectin

Instructions

1. Cook the peaches until done, but not too mushy.
2. Add the jalapenos and cook until tender.
3. Add sugar and cook until thickened, then add pectin. Cook for an additional 15 minutes, stirring frequently.
4. 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.