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Ingredients
- 2 lb. peaches, peeled, pitted, and chopped
- 1 cup cider vinegar
- 3-4 fresh jalapenos, seeded (if desired), and coarsely chopped
- 5 cups sugar
- 1/2 of a 6 oz. pkg. (1 foil pouch) liquid fruit pectin
Details
Preparation
Step 1
In a large stainless-steel, enamel, or nonstick saucepan, use a potato masher to crush peaches. Add vinegar and chile peppers. bring to boiling over high heat; reduce heat. Simmer, covered, for about 20 minutes or until peaches and peppers are very soft. Using a jelly bag or a colander lined with several layers of 100% cotton cheesecloth, strain the mixture. You should have about 2 cups strained liquid. Discard solids.
In the same large saucepan, combine the 2 cups strained liquid and the sugar. bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full rolling boil Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon.
Ladle into hot sterilized jars.
Process in a boiling-water canner for 5 minutes.
Let stand at room temperature for 2-3 days before serving.
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