• Yield 7 half pints

Preparation:

• Prepare 6 half pint jars in hot water. Using a knife peel and rough chop your peaches. Using rubber glove prep your peppers by taking out the seeds and the stem.  Add peaches and peppers to a blender or food processing and pulse till fine diced. 

Cooking:

• In a stainless steel pot add peach/pepper mixture, cider vinegar, and sugar.  Heat over medium/low for about 30 minutes, stirring occasionally.
• Bring to a boil and add the pectin. Bring back to a boil till you can not stir it down, about 3-5 minutes. Remove from heat. (See processing below)