Directions:
- In large pot, mash peaches with potato masher. Add chile and vinegar. Bring to a boil, reduce heat. Simmer covered for 20 minutes or until peaches/peppers are soft. Remove from heat.
- Using jelly bag or a colander lined with several layers of 100% cotton cheese cloth, strain mixture into clean bowl. You should have about 2 cups liquid. Discard any left over solids.
- In a clean pot combine 2 cups peach liquid and sugar. Bring to a boil over high heat. Stir constantly.
- Quickly stir in pectin. Now do a rolling boil for 1 minute. Take off heat. Skim foam.
- Ladle into hot sterlized 8 oz jars, leaving 1/4 headspace. Wipe rims and add lids.
- Process jars in water bath for recommended time for your altitude.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 690.37 Kcal (2890 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.36mg | 0% | |
| Potassium | 507.82mg | 11% | |
| Total Carbs | 174.56g | 58% | |
| Sugars | 165.63g | 663% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 2.39g | 5% | |
| Vitamin C | 30.5mg | 51% | |
| Calcium | 20.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 146.88 Kcal (615 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.35mg | 0% | |
| Potassium | 108.04mg | 11% | |
| Total Carbs | 37.14g | 58% | |
| Sugars | 35.24g | 663% | |
| Dietary Fiber | 1.13g | 21% | |
| Protein | 0.51g | 5% | |
| Vitamin C | 6.5mg | 51% | |
| Calcium | 4.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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