Place peaches in a large, non-reactive pan. Combine peppers, lemon rind, cider vinegar and pectin powder with fruit in pan. Stir well to combine. Place on the stove-top over high heat and stir until the mixture comes to a full boil. Stir in sugar and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a spoon and discard. Pour into clean warm, sterilized jars, filling to within 1/4-inch of rim.
Refrigerate in jars for short-term use.
Notes
Certo brand powdered pectin in Canada comes in 57g packages and that is the amount I have always used. I understand that other brands of pectin, such as Sure-Jell, come in 49g packages. I haven't tested this recipe using only 49g of powdered pectin, so I don't know if using the smaller package will make a difference in the finished jam. (If you try it with 49g, let me know how it works out!). Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!