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.