Peach Salsa

By á-3514

Ingredients

• 4 cups of fresh peaches - peeled,pitted and chopped
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 4 jalapeno peppers, minced
• 1/4 cup cilantro
• 3 cloves garlic, minced
• 1-1/2 tsp ground cumin
• 1/4 cup distilled white vinegar
• 1 tsp grated lime zest
• 1/4 cup sugar or Agave Nectar
• 1 package pectin
• 3-1/2 cups sugar or 1-3/4 cups Agave Nectar

Details

Servings 28

Preparation

Step 1

1. Place jars on rack in large pot filled with water, boil for 10 min. In small sauce pan, coverlids and rings with water. Bring to a boil, then remove from heat. Let standing in hot water until ready to fill. jars. Drain well.

2. Wash fruit, peel and pit fruit, chop fine. In 6 - 8 quart saucepan add peaches, onion, pepper, cilantro, garlic, cumin, vinegar and lime zest. Stir together 1 package pectin and 1/4 cup sugar. Over high heat, stirring constantly, bring mix to boil.

3. Continue stirring, adding remaining sweetener all at once, bring to rolling boil again and boil 1 min. continue stirring. Remove from heat, and stirr for 5 min.

NOTE: Stirr and skim 5 min. for jam, 7 min. for marmalade to prevent floating fruit.

4. Pour jam/jelly into jar towithin 1/8" from top. Wipe rims clean. Place lid on jar, screw on ring.

5. Place jars in canner and make sure they are completely covered with water. Bring to boil and process for 15 min.

6. Remove from canner, invert Jar. Repeat with remaining jars. Let stand 5 min., turn jar upright. Cool, check seals after 1 hour.