Peach/Pepper Jam recipe

I just put up two batches of peach/pepper jam. For those of you who requested the recipe, here it is. This jam is great on crackers and cream cheese. It makes a great Christmas treat for neighbors and friends. And it is wonderful on grilled chicken. I know you will find many more uses for it. Be sure and let me know.

Peach Pepper Jam
3 lbs of ripe peaches (about 9 medium enough to make 6 cups)
6 cups sugar (divided)
1 cup finely chopped red bell pepper
1/2 cup finally chopped jalapenos or hot red chili peppers (I used fresh jalapenos)
1 cup white vinegar

Peel peaches (dip in a pan of hot water and the skins come right off), cut up so you have 6 cups. (I leave some large chunks in mine)
Sprinkle with 3 cups sugar and let stand overnight if possible, but you don't have to. Stir the fruit and put in a large pot. Bring to a boil. Reduce heat and cook at slow steady boil for 15 minutes.
Add remaining ingredients (3 cups sugar, peppers and vinegar). Bring to boil, reduce temperature and cook at slow steady boil for 45 minutes stirring occasionally. Skim (if you put in a teaspoon of butter, it cuts down on the need to skim). Put in hot jars. Top with hot lids, screw down and turn upside down on a clean dish towel. When jam cools, the lids should have sealed.