Jalapeño Peach Jelly

• 2 lbs peaches
• 1 cup cider vinegar (5% acidity)
• 3 -5 jalapeno peppers, seeded (optional)
• 5 cups sugar
• 1 (3 fluid ounce) envelope liquid pectin

1. Chop jalapenos in a food processor using the pulse setting. (I use three jalapenos without seeds and two with.).
2. In a large pot, place washed peaches and use a potato masher to crush. I don't peel or pit the peaches.
3. Add vinegar and jalapeno peppers. Bring to a boil over high heat. Reduce heat and simmer, covered for about 20 minutes or until peaches and peppers are very soft.
4. Using a colander lined with several layers of cheesecloth, strain the mixture for at least 2 hours and discard the solids. (I line my colander with three J cloths to cover the holes) There should be about 2 cups of liquid.
5. In a large pot, combine the 2 cups of strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly.
6. Quickly stir in pectin then return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
7. Remove from heat. Skim off foam with a metal spoon.
8. Ladle hot jelly into hot half-pint jars, leaving a 1/4-inch headspace. Jars need to be hot so that the hot jelly doesn't break the glass. .
9. Wipe jar rims with a wet paper towel then place metal lid on top.
10. Screw metal ring until just starting to resist. Don't over tighten.
11. Process filled jars in a boiling water canner for 10 minutes. .
12. Remove jars from canner and cool on wire racks. Before serving, let jelly stand at room temperature for until jelly is set. It may take 2 to 3 days for jelly to set so don't panic if it doesn't set right away. .

peaches, cider vinegar, peppers, sugar, liquid pectin

Taken from www.food.com/recipe/jalape-o-peach-jelly-536878 (may not work)