Making Honey Peach Jalapeño Preserves involves a few precise steps, and following them closely will help ensure a properly set, well-balanced preserve.

Step 1: Prep the Peaches

Wash, peel, pit, and dice the peaches into small pieces, saving any juices as you work.

Step 2: Combine the Base Ingredients

Place the peaches and their juices into a large, heavy-bottomed saucepan or Dutch oven.

Step 3: Add the Remaining Ingredients

Stir in the minced jalapeños, honey, lemon juice, lemon zest, kosher salt, and crushed red pepper flakes if using.

Step 4: Soften the Peaches

Cook over medium heat, stirring frequently, until the peaches begin to soften, about 8 to 10 minutes.

Step 5: Prepare the Pectin

In a small bowl, whisk the powdered fruit pectin with 1/4 cup of the granulated sugar to help prevent lumps.

Step 6: Add the Pectin Mixture

Stir the pectin mixture into the peaches and bring everything to a full rolling boil.

Step 7: Add the Remaining Sugar

Add the remaining granulated sugar all at once, stirring constantly until completely dissolved.

Step 8: Hard Boil

Continue boiling vigorously for 1 to 2 minutes, stirring continuously. This step is essential for properly activating the pectin and ensuring the preserve sets correctly.

Step 9: Skim and Season

Remove the preserves from the heat and skim off any foam if desired. Stir in the vanilla extract, if using.

Step 10: Adjust the Texture

For chunkier preserves, leave the peaches as they are. For a smoother consistency, pulse a few times with an immersion blender while leaving some fruit pieces intact.

Step 11: Jar the Preserves

Ladle the hot preserves into clean, sterilized half-pint jars, leaving about 1/4 inch of headspace.

Step 12: Seal and Store

For refrigerator preserves, allow the jars to cool completely before sealing and refrigerating. For shelf-stable storage, process the sealed jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary, then cool completely before storing.