In large bowl, toss 8 ripe peeled, pitted, and coarsely chopped peaches (3 pounds), 1 small red pepper cut into ¼-inch pieces, 2 trimmed and chopped green onions, ¼ cup peach or apricot jam, 2 tablespoons balsamic vinegar, and 2 tablespoons olive oil until combined. Cover and refrigerate until ready to serve or up to 2 days. Makes about 6 cups.
