Peach Pepper Sauce Recipe

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.

nutrition data

Nutritional data has not been calculated yet.