The Red Haven peach was developed in South Haven, Michigan in the 1920s through that old school method of genetic engineering developed by Gregor Mendel back in the 1800s: breeding.
American Spoon gets their peaches from Joe Daly and his orchards along Lake Michigan. They hand-peel and destone every supple peach before cooking the fruit with cane sugar in copper kettles. They work in small batches and stop cooking not when the timer dings, but when the brix (sugar content) number is right.
The preserve is thick and chunky with pieces of peach. It's not too sweet, its texture and chew is the best I've ever tasted in a peach preserve and I never get tired of spreading it on morning toast or even glazing pork tenderloin with a bit of preserve. It's awesome stuff.