Sounds yummy!! Next peach season I will be sure to make some. I will peel and cut up peaches ( according to the recipe on the Certo flier) and sub brown sugar for half the white and add 2 cut up jalapenos...I might also add about 1/2 a cup white vinegar, because I think it needs a bit of sour..
Wonderful idea!!

Well, I don't make that one, but I do make something called "Peach Jam for Cold Mornings", a prior member posted it, but it's for canning and makes 6 half pints, so more than just enough for one ham. It's delicious, though, and I've been playing with the idea of using chipotles instead of habaneros, or some milder pepper.

Peach Preserves for Cold Mornings

From ruddmd

3 pounds ripe peaches, peeled and quartered
l/2 medium-size orange, quartered and seeded
2 Red Savina habaneros, (seeds and all)
4 cups sugar
1/4 teaspoon almond extract
3/4 Cup honey (the lightest, mildest you can find)

Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Place knife blade attachment in food processor bowl; add orange quarters and habanero chiles. Process until finely chopped, stopping once to scrape down sides.

Place orange, habanero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.

Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes. Yield: 6 half-pints.

If you Google, there's a ton of recipes. Stonewall Kitchen even sells it.

Sounds good