Peach Hot Pepper Jelly

This recipe came from the Sure Jell Pectin website.  

 Peach Hot Pepper Jelly

2 c. finely chopped peeled peaches (about 1 1/2 lbs.)

1 c. finely chopped red pepper (about 1 large red pepper)

1 c. finely chopped jalapeno peppers (about 10 peppers)

1 c. apple cider vinegar

1 pkg. Sure Jell Fruit Pectin

1/2 t. butter or margarine

5 c. sugar, measured into a separate bowl and set aside.  

Place peaches and peppers in 8 qt. saucepan.  Add vinegar.  Stir in pectin.  Add butter to reduce foaming. Bring to a full rolling boil on high heat, stirring constantly.  

Stir in sugar.  Return mixture to a full boil and boil for 1 minute, stirring constantly.

Skim off any foam with a spoon.  

Immediately ladle into prepared jars, leaving 1/4 inch headspace.  Wipe jar rims and cover with 2 piece lids.  Place filled jars in a water bath canner on a rack.  Cover with water 1 to 2 inches above the tops of the jars.  Cover canner and bring to a gentle boil.  Process for 10 minutes.  (Check to see if you need more time for your altitude.) 

Remove jars and place on a towel to cool.  Check seals and label jars for storage.