4 cups ripe peaches, peeled and finely chopped
1 whole red pepper, finely chopped
1/2 cup green pepper, finely chopped
1 jalpeno pepper, finely chopped
1/2 teaspoon grated lemon rind
2 tablespoons cider vinegar
1 box dry fruit pectin
5 cups sugar
In a large pot, combine peaches, peppers, lemon rind, cider vinegar, and fruit pectin and stir to combine well. Place pot over high heat and stir until mixture comes to a full boil.
Stir in sugar. Bring mixture to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
To seal and process, fill hot, sterilized jars with hot preserves, leaving 1/4-inch space from rim of jar. Using a clean, damp cloth, wipe rims of jars and cover tightly with sterilized lids and screw bands.
Transfer jars to the rack of a large canning pot filled slightly more than halfway with boiling water, being sure to keep jars upright at all times. Add enough hot water to cover jars by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover pot and bring to a boil. Process jars in gently boiling water for 15 minutes for half pint jars, 20 minutes for pint jars. Using jar tongs, remove jars and transfer to a wire rack, and let cool for 24 hours.
Once jars have cooled, test the seal. Press on each lid. If lid pops back, it is not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.