Servings: 5 cups (40 oz.)

3# peaches, pitted, sliced 3# peaches, pitted, sliced
4c sugar, white granulated 4c sugar, white granulated
¼1/4 cup apple cider vinegar ¼¼ cup apple cider vinegar
3 Jalapeños, medium sized, chopped, de-seeded 3 Jalapeños, medium sized, chopped, de-seeded
1 box fruit pectin (1.75 oz.) 1 box fruit pectin (1.75 oz.)

Mix peaches, peppers and sugar in the IP.
Allow to "rest" for 30 minutes, then add apple cider vinegar.
Mix everything well.
Close lid and top vent.
Cook on high pressure for 1 minute. NPR for 15 minutes.
Remove top and add the pectin.
Using an immersion-style blender, blend everything for two minutes (medium setting on blender).
Using the Sauté function on the IP, bring jam to a boil. Stirring often, continue to boil for 5 minutes.
After five minutes, transfer your jam to Mason jars and let cool on the counter before refrigerating.
Short-term Storage: subheading: Short-term Storage:
Jam will last refrigerated for a month.
Long-Term Storage ▶ Canning: subheading: Long-Term Storage ▶ Canning:
▶ Prepare 3 pint size jars by sterilizing in boiling water.
▶ Ladle hot jam into jars leaving ½ inch headspace.
▶ Top with lids and screw on rings until finger tight.
▶ Process in a water bath for 10 minutes by covering with at least one inch of water and bring to a boil before starting the timer.
▶ Once time has lapsed, turn off heat and allow jars to sit in water for five minutes.
▶ Remove jars from water and allow to cool for 18 to 24 hours until fully cooled.
▶ Check to make sure jars are sealed.
Canned Storage: subheading: Canned Storage:
▶ Jars will keep in pantry for up to a year.