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1
Bring a large pot of water to a boil. Cut X-shapes in the bottom of each peach, and throw them in the boiling water along with the three chiles. Boil for 1 minute, drain into a colander, and immediately rinse with cold water. Remove the peaches from the colander and peel away the skins at the X. So easy, right?!
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2
Cut open the chiles and remove the seeds and stringy interior. Coarsely chop the peaches and chiles into medium dice. Put into a medium saucepan and heat over medium-high heat until the peaches are quite soft and the juices release, about 10 minutes. Mash the mixture with a potato masher to break up the peaches, then stir in the sugar.
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3
Keep a close watch on the jam, stirring frequently and skimming off any foam that rises to the top. Be sure to scrape the bottom of the pan so the fruit on the bottom doesn't burn. The mixture should be bubbling vigorously the entire time.
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4
If it looks like your jam isn't cooking down and getting thicker after about 20 minutes, add more sugar and possibly turn up the heat! However, after 20 minutes usually the jam is quite thick and you should test it for doneness. Here's what I do: dollop a teaspoonful of jam onto a plate, stick it in the freezer for one minute to let it cool, then run your finger through the middle of the dollop. If your finger leaves a clean streak and the two sides don't run back together, your jam is done! Squeeze the lemon into the jam and stir.
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5
At this point you may process the jam in cans if you are into that. Otherwise, the jam will keep in the fridge for about a month. Make a mini batch if you don't think you can handle all that jam in a month!
