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
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- #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.
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