Jalapeno Peach Jam

3 1/2 lbs peaches, peeled, pitted and chopped

2 medium jalapeno peppers, stemmed, seeded and minced

7 1/2 c. sugar

1 pouch liquid pectin

juice of 2 small lemons (1/4 c.)

1-2 T. butter


Place peaches, jalapeno, sugar and lemon juice in a large pot over medium high heat.  Bring to a boil and cook for about 30 minutes or until peaches are tender.  If the mixture foams stir in a T. of butter. You can add a second T of butter if needed.  When peaches are tender, add the liquid pectin and boil for one minute longer. Ladle jam into hot jars leaving a 1/4" headspace.  Wipe the rims, cover with lids and rings and process in a boiling water bath for 10-15 minutes.