Step 1

In a medium-size saucepan, add peaches, peppers, vinegar, and pectin. Stir until well mixed.

Step 2

Bring to a rolling boil and add sugar. Bring back to a rolling boil and boil hard for 1 minute, stirring all the while. If there's a bit of foam, spoon it off once the jam is finished boiling.

Step 3

Ladle into jars, and process for 10 minutes in a water bath. If you're at a higher elevation, you'll need 15 minutes.

Step 4

The chopped peppers may settle near the bottom of the jars, so if you want everything to distribute evenly, you'll need to let it cool off a bit and then give each jar a few very gentle turns to help the peppers redistribute.