Ingredients:

6 medium jalapeno peppers

1 medium green bell peppers

1 medium red bell pepper

1½ cup apple cider vinegar

1 Tbsp. crushed red pepper flakes (omit if you want milder)

6½ cups sugar

2 pouch Certo liquid pectin (6 oz. total)

1 cup diced peach

Directions:

1. Wash, seed and chop peppers. For the jalapeno peppers wear gloves if you are hand chopping. The peppers should be pretty finely chopped.

2. Finely dice the peeled peach. In a large stockpot combine jalapeno peppers, bell peppers, sugar, vinegar and crushed red pepper flakes over high heat.

3. Continue to a full rolling boil. Boil for five minutes. Add pectin and peaches.

4. Return to full rolling boil for 3 minutes. Let the jelly cool for a minute and skim off foam.

5. Place in hot jars. Process in water bath canner for 10 minutes. Makes 7 half pints.

Bon Appetit!