Ingredients
10 -12 ripe peaches, peeled and chopped
3 jalapenos finely chopped (leave some seeds)
6 ½ cups sugar
Juice or 2 lemons and zest from one (save one lemon for the end of cooking)
1 Tbsp apple cider vinegar
½ tsp cardamom or seeds from one pod (this is optional – I just love the flavor)
4 Tbsp liquid pectin (Certo – comes in a pouch)
8 clean 8 oz jars (or size you want to use)
Directions
Combine all ingredients except juice from one of the lemons in a large Dutch oven or pot and let it sit for about 10 minutes.
Gradually heat the pot over medium high until ingredients come to a boil.
Lower heat and let boil – stirring to keep from sticking and occasionally removing any foam that may rise to the top.
Boil for 10 to 12 minutes until mixture begins to thicken (will thicken more as it cools).
Remove from heat and squeeze in juice of the second lemon.
Use a ladle to spoon jelly into jars and seal tightly.