Peach Jalepeno Pepper Jam

3.5 lbs peaches diced, about10 peaches (gently rub fuzz off under cool water and leave skins on. The skins have natural pectin and add flavor and color)

3 jalepeno peppers chopped finely, (the heat is in the seeds so if you want mild jam remove the seeds if you   want some heat leave some of the seeds in.)

1 large red pepper chopped
zest of one lemon
2 Tbs fresh lemon juice
2 Tbs apple cider vinegar
6 cups sugar
2 pouches of liquid pectin

Combine the peaches, jalapenos, red peppers, zest, lemon juice, vinegar and sugar in a large pot. Cook over medium heat for 30 minutes until the peaches are completely softened. Stirring occasionally. Add the pectin and bring the jam to a full rolling boil, one that cannot be stirred down for 2 minutes and the mixture is thickened. Remove from heat and ladle into jars. Process for 10 minutes (sea level) or 20 minutes (Utah) in a water bath canner.