repare the Ingredients:

Peel and chop the peaches into small pieces. Dice the jalapeños, removing seeds for a milder jam.

Cook the Jam:

In a large, heavy-bottomed pot, combine the peaches, jalapeños, sugar, and lemon juice.

Heat over medium heat, stirring frequently, until the sugar dissolves completely.

Bring the mixture to a boil and add the pectin. Stir well and boil for 1-2 minutes until the mixture thickens.

Sterilize Jars and Lids:

Wash jars and lids with hot, soapy water. Sterilize jars in a boiling water bath for 10 minutes. Keep them warm until ready to fill.

Fill the Jars:

Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and secure the lids.

Process in a Water Bath:

Place the filled jars in a boiling water bath, ensuring they are fully submerged. Process for 10 minutes (adjust time for altitude if needed).

Cool and Store:

Remove jars from the water bath and place them on a towel to cool. After 24 hours, check the seals. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 2 weeks.