JALAPENO PEACH SPREAD

Steps:

• Place peaches and jalapenos in a food processor and pulse until finely chopped.
• Pour this mixture into a Dutch oven or large saucepan.
• Add sugar and allspice and combine well.
• Stirring constantly, bring to a boil over medium-high heat, then lower the heat to medium-low.
• Cook 20 minutes over medium-low, stirring often, or until thickened.
• It will be like a thick sauce.
• Ladle into clean,sterilized,heat-resistent jars.
• Cover with clean, sterilized lids and let cool to room temperature.
• Place in refrigerator and keep chilled.
• This is not shelf stable jam (it must be refrigerated even when sealed) as it has not been heat canned.
• Use up the spread within one month or two weeks after opening.
• Serve with cream cheese on crackers.