12 peaches, skinned 7 large jalapeños, chopped 5 to 6 cups granulated sugar 1 package pectin Combine
all ingredients except the pectin in a large saucepan and boil for 30
minutes. Allow to cool for ten minutes. Stir in pectin and boil for 10
minutes or until jelled. To test, dip a metal spoon in at right angles
to the surface of the jelly and lift it about 12 inches above the
surface. While still at right angles, allow the drops to "sheet" off. If
they do not come together and sheet off, continue boiling and test
again. Remove the jelly from heat, skim, and allow it to cool. Pour the jelly into sterilized jars, filling to a half inch from rim. Tighten the lids and put in a hot bath for 20 minutes. | Friends of Trogg's Hollow
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