Fruit-tootin' Pepper Jam

For toast, ice cream cream cheese with crispy crackers, straight from a bowl, whatever.....

1/2 lb. mixed peppers (red bell, jalapeño, serrano, habanero, etc.), chopped.  The amount of burn is up to you.
Strips of orange zest (about 1/4 of the orange)
3/4 lb. peaches, peeled, pitted and chopped, or one can of peaches (about 15 ounces) drained and chopped (will be about 9 ounces).

2 cups cider vinegar
1/2 c. orange juice
Juice of 1 large lime

1 c. light brown sugar
5 c. white sugar

12 Tb. powdered pectin

If you would like a visually warmer-toned jam, cut any green or other dark-colored peppers into strips so that you can remove them before blending.

In a large saucepan, combine the 2 cups of cider vinegar, orange zest, and chopped peppers. 
Simmer very gently for about ten minutes. 
Then, remove any pepper strips (and/or the orange zest) that you don't want included in the final product..

Stir in the sugars, and cook gently until all of it has dissolved.

Stick (hand) blender technique:

Whisk the 12 Tb. pectin (you really do need that much!) into the orange juice and lime juice, and add to the saucepan. Puree mixture until smooth.   Add peaches and blend quickly -- leave a little bit of the peach pulp intact for texture.  Boil mixture over a medium heat for an additional 5 minutes, stirring constantly.  If the mixture starts to foam up, reduce the heat until it calms down.

Blender / food  processor technique:

Allow the jam to cool enough that it won't scald you, then pour into your blender or food processor and whiz till smooth.  And the orange juice, lime juice, and 12 Tb. pectin and blend briefly.  Add the peaches to the mix and blend briefly.  Pour back into saucepan and boil mixture over a medium heat for an additional 5 minutes, stirring constantly.  If the mixture starts to foam up, reduce the heat until it calms down.

Pour into jars and crank up the canner, or freeze, or just EAT it all.  You don't have to share if you don't want to.
Makes about 6 cups.