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The sweetness of the peaches and spiciness of the jalapeños make this a winning combination all in jam form! It's a latesummer treat perfect for so many uses!

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INGREDIENTS

3 1/2 pounds peaches
3 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons apple cider vinegar
4 jalapeños, seeded and diced
1 4inch sprig rosemary

INSTRUCTIONS

To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.

Discard peach skins then cut peaches into thin wedges and discard pits.

In a large heavybottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños, and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.

Remove from heat and cool for 10 minutes.

Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 46 hours.

After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.

Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220225 degrees.

Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.

Remove from heat and either can in a water bath (http://bit.ly/1HRhcOY) or keep in the refrigerator for up to 2 months. Alternately, this can be frozen for up to one year.