Peach Jalapeño Jelly

I'll post my recipe for "regular" peach jam soon. (And by "regular" I mean peach pie in a jar....laced with nutmeg and aged rum.) In the meantime, here's a yummy recipe for peach jam with a spicy twist. It would make a great spread for a smoked turkey sandwich. And, of course, spread over cream cheese and served with crackers. (That's why I put this in 4 ounce jars...the perfect size for a bar of cream cheese.)

Peach Jalapeño Jelly
Makes 6 half pints or 12-4 ounce jars.

3 pounds fresh peaches
1-2 fresh jalapeños, stems removed (Use one or two, with as many or as few seeds as you'd like to control the spice level.)
1 teaspoon lemon juice
1/2 cup apple cider vinegar
3 cups sugar
1 package regular dry pectin

Peel and de-pit peaches. Place peaches and jalapeños in food processor to puree. Add vinegar and lemon juice. Bring peach mixture to a boil. Be careful, it will splatter. Add the pectin and bring to a boil for one minute. Add the 3 cups of sugar and bring to a boil. Boil for 3 minutes, stirring constantly. Pour into sterilized jars and process in a hot water bath for 10 minutes.