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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I love the combo of juicy summer peaches with zippy hot peppers. This spread is great on an English muffin with cream cheese as a sweet treat, but works equally well as a topping for grilled salmon. The jelly is quite colorful and also makes a nice holiday gift when the days of summer are long gone. Note: Adjust the amount and type of peppers to your own personal taste and desire for heat. Ingredients:
4 large peaches (peeled and mashed) |
1 cup tomato (peeld and mashed) |
1/2 cup fresh hot pepper, seeded and chopped fine |
1/4 cup lime juice |
2 tablespoons onions, chopped fine |
1 tablespoon red pepper flakes |
1 tablespoon cayenne pepper |
3 tablespoons red bell peppers, chopped fine |
6 tablespoons powdered fruit pectin |
1/2 teaspoon butter |
7 dried red chilies |
Directions:
1. In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
2. Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
3. Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
4. Remove pot from heat and skim off foam with a metal spoon.
5. Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
6. Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
7. Remove jars and cool on wire racks.
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