3 lbs (about 7–8) very ripe peaches, peeled, pitted, and roughly chopped (about 8 cups fruit)

3 tbsp fresh lemon juice (divided)

1 tbsp apple cider vinegar

5 cups sugar*

1/2 tsp lemon zest

1/2 tsp freshly grated ginger

3 tbsp powdered pectin (about half of a 1.75 oz packet)

3 jalapeño peppers**

*Adjust sugar depending on sweetness of peaches. Less sugar shortens shelf life if canning.
**Leave seeds/membranes in peppers for more heat, or remove for a milder jam.