Peach Jalapeno Jam

Enjoyed my breakfast this morning!  Toasted English muffin slathered with cream cheese and topped with Peach Jalapeno Jam.  Great way to start off day before dashing out the door to catch my morning train.

Ingredients:

3.5 lbs of ripe yellow peaches (I left the skin on)

1.5 c of sugar

1 jalapeno chile

7 strips of lemon peel

juice of 1 lemon

1 tsp of salt

Directions:
In a large bowl, toss peaches and sugar until well mixed.
Pour into a large strainer placed over a bowl and let stand for 30 mins.
Reserve accumulated juices for another purpose (like Peach Sangria over as a topping over ice cream)

In a large saucepan, bring peaches, chopped jalapeno chile,  lemon peel &juice and salt to a boil.
Lower heat to simmer and cook for 30 mins.

With a potato masher, lightly mash fruit.  Discard lemon peel.  Ladle mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months.

Adapted from/courtesy of:  
http://www.goodhousekeeping.com/food-recipes/a15367/carlas-peach-jalapeno-jam-recipe-ghk0714/