4 cups peeled and chopped peaches (672g)
1 fresh red bell pepper, seeded & finely chopped
3 fresh green jalapeños*, seeded & finely chopped
1/2 tsp. grated lemon rind (2g)
2 tbsp. apple cider vinegar (30ml)
3 fl. oz liquid pectin (1 packet/88ml)
5 cups white sugar (1kg)
Combine prepared peaches along with peppers, lemon rind, vinegar and pectin in a large, non-reactive Dutch oven or stew pot. Stir to combine well. Place on the stove and bring to a simmer over high heat. Stir until the mixture comes to a full boil. Stir in sugar and return to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Skim off foam with a spoon.* Pour into clean warm, sterilized jars, filling to within 1/4-inch of rim.
*Make sure to use fresh jalapeños. For even spicier jam, leave in the jalapeño seeds. For the spiciest jam, use fresh chile serrano, either seeded or with seeds. Super hot!
**Foam naturally forms on the top surface of any home-made jam or jelly. Whatever you skim off is certainly edible and is a delightful taster for anyone snooping around your kitchen.