Wash jars well with hot soapy water, Rinse thoroughly and allow to drain on a rack. In a 4 quart pot, bring peppers and vinegar to a boil, reduce heat and simmer for 3 minutes. Add pureed peaches and calcium water to pepper mixture. Whisk well. In a separate bowl, combine Gentle Sweet and Pectin. Set aside. Bring the peach/pepper mixture to a rolling boiling over high heat, stirring continuously. Whisk in Gentle Sweet/pectin mixture. Stir well. Bring jam to a boil while stirring continuously. Remove jam from heat. Laden into jars leaving a 1/4 inch head space. Wipe the top of the jars clean. Add lids and rings, tightening only fingertip tight. Place jars into a water-bath canner with water covering the jars by 1 inch. Bring to a boil and simmer 10 minutes. Turn off the heat. Allow the jars to rest in the water for 10 minutes. Remove to a rack to cool for 24 hours. Remove rings and check for seal. Store in a cool pantry or basement. 8 pints.