Pulse peaches and jalapenos in a blender or food processor until just chunky but not yet liquified.

Transfer the peach and jalapeno mixture to a non-reactive Dutch oven and add all the rest of the ingredients except for the whiskey. Bring the mixture to a boil over medium high heat, and then reduce the heat to medium low and simmer for 30-40 minutes, stirring often to keep the bottom from browning or burning. Once the mixture has thickened slightly (it shouldn’t be fully set like a jam, but rather resemble runny honey in consistency), add the whiskey and cook for 1 to 2 minutes more. Remove the Dutch oven from heat.

To make the jars of glaze shelf stable, follow proper canning procedure: Fill the sterilized jars with glaze, leaving a ½ inch head space. Remove any air bubbles with a chopstick or bubbler, clean the rims of the jars, apply the lids and rings to finger-tip tightness, and process the jars in a water bath canner for 10 minutes. Remove from the water bath canner and set on a folded paper towel to cool, undisturbed, for 24 hours. Label and store all jars that have sealed properly, and put any that have not sealed in the fridge for more immediate use. Properly sealed jars are good for at least a year when stored in a cool, dark place.