Instructions

1. To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.
2. Discard peach skins then cut peaches into thin wedges and discard pits.
3. In a large heavy bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.
4. Remove from heat and cool for 10 minutes.
5. Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours.
6. After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
7. Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
8. Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
9. Remove from heat and either can in a water bath or keep in the refrigerator for up to 2 months. Alternately, this can be frozen for up to one year.