Description
Make the most of peach season with a few jars of this sweet peach salsa.
Ingredients
- 4 cups fresh peaches – peeled, pitted and chopped
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 4 jalapeno peppers, minced
- ¼ cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- ¼ cup distilled white vinegar
- 1 teaspoon grated lime zest
- ¼ cup white sugar
- 1 (49 gram) package light fruit pectin crystals
- 3 ½ cups white sugar
- canning jars
Instructions
- Inspect canning jars for cracks and rings for rust
- discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new
- unused lids and rings in warm soapy water.
- Combine peaches
- jalapeño
- onion
- bell pepper
- cilantro
- vinegar
- garlic
- cumin
- and lime zest in a large saucepan. Mix together pectin and 1/4 cup sugar in a small bowl
- then stir into peach mixture in the saucepan. Bring to a boil. Stir in remaining 3 1/2 cups sugar. Boil for 1 minute
- stirring constantly. Remove from heat and stir for 5 minutes.
- Pack salsa into hot
- sterilized jars
- filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
- cover
- and process for 15 minutes.
- Remove the jars from the stockpot and let rest
- several inches apart
- for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool
- dark area.
Prep Time: 1 hr
Cook Time: 20 mins
Total Time: 1 hr 35 mins
Servings: 28