Peppery Peach Suace

By á-47

makes 8 half pints

Ingredients

• 4 lb. fresh peaches or three 16-oz. pkgs frozen unsweetened peach slices
• 2 cups sugar
• 1 can (5 1/2 oz) peach or apricot nectar
• 1/4 cup cider vinegar
• 1 Tbsp. lemon juice
• 1 fresh hot jalapeno or habanero (1 Tbsp)
• 1/2 tea salt
• 2 cloves garlic, minced
• 1 1/2 cups fresh raspberries

Preparation

Step 1

Peel and pit peaches. Place half of the peaches in a food processor or blender. Cover and process or blend until peaches are very finely chopped. Transfer to a 6 qt. pot. Repeat with remaining peaches. You should have 5 cups of peaches.

Add sugar, nectar, vinegar, lemon juice, chile pepper, salt and garlic to pot. Bring to boiling, reduce heat. Simmer, uncovered, for 15-20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in raspberries.

Ladle into hot half-pint jars and process in a hot water canner for 15 minutes.