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Spicy Peach Preserves
3-1/2 pounds peaches, peeled and chopped (about 4 cups)*
2 green jalapeno peppers, seeded and minced
1 red bell pepper, seeded and diced
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons fresh lime juice
1 (1.75-ounce) box powdered pectin
5 cups sugar

1. Wash jars, lids, and bands in hot, soapy water and rinse very well. Dry bands and set aside.

2. Keep jars and lids heated in a saucepan of simmering water until ready to fill the jars.

3. Combine peaches, jalapeno peppers, red bell pepper, ginger, cayenne pepper, and lime juice in a 6-quart saucepan. Gradually stir in powdered pectin. Bring mixture to a full boil over high heat, stirring constantly.

4. Add sugar to fruit mixture, stirring to dissolve. Bring mixture to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam from mixture.

5. Remove jars from simmering water to a clean towel, one at a time, with a jar lifter or pair of tongs. Using a canning funnel, ladle hot preserves into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rim and threads of each jar with a clean, damp cloth. Place a heated lid on the jar, and screw a band down evenly and firmly. Place the filled jar in a boiling water bath canner. Repeat procedure with remaining preserves and jars.

6. When canner is full, add enough boiling water to cover jars by 1 to 2 inches. Place lid on canner and bring to a boil. Process preserves for 10 minutes.

7. Using a jar lifter, remove jars from canner and set them upright on a clean towel, and let cool 12 to 24 hours. Do not try to tighten the bands any further at this point. As the jars cool, you might hear a popping noise. Don't worry, this is just to let you know that a vacuum has formed, and the jars are properly sealed.

8. To test each jar for the proper seal, press the center of the lid. The jars are properly sealed if the lid does not flex up and down. If is not sealed, you can refrigerate the jar and use the contents within 2 to 3 weeks. Or you can reprocess the jar with a new lid for the full 10 minutes as described in step 6. Remove bands, and wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place. Store jars up to 1 year.

Makes about 6 (8oz) Jars