Wash peaches in cold water, then remove the pits and discard. Cut up peach halves into chunks about ¾ inch in size. Next, clean and dice peppers. Make sure to wear gloves when seeding and dicing peppers.

Place peaches, peppers, vinegar, lemon juice, 1/4 cup sugar and box of pectin into large saucepan on top of stove and turn heat to medium-high.

Once the mixture gets to a rolling boil (where the mixture keeps bubbling whether you stir or not), quickly add the rest of the sugar. Return to full rolling boil and boil for exactly 1 minute, stirring constantly.

Make sure jars have been cleaned and are hot. It’s best to put really hot tap water in, and leave jars in the sink until you’re ready to pour in the hot jam. Get hot jars out, one at a time, and ladle hot liquid jam into the jars.

Place lids and screw bands on jars, and place in a hot-water bath canner. Process 10 minutes.