Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Peach Pepper Sauce
- add review
- #53892
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 cups peaches, peeled and chopped
1 cup tomato, peeled and chopped
1/4 cup fresh jalapeno peppers, seeded and finely chopped
1/4 cup lime juice
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1 package (1.75 ounce size) regular powdered fruit pectin
5 1/2 cups sugar
1/2 teaspoon butter
directions
In a 5- to 6-qt Dutch oven, stir together the peaches, tomato, jalapeno peppers, lime juice, onion, and sweet pepper. Stir in pectin.
Bring to boiling. Stir in the sugar and butter. Return to a full rolling boil that cannot be stirred down. Cook and stir for 1 minute.
Remove from heat. Quickly skim off foam with a metal spoon. Ladle at once into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids.
Process jars in a boiling-water canner for 10 minutes (start timing when water begins to boil). Remove jars. Cool on wire racks.
added by
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments