Peach Salsa Recipe

Peach Jalapeo Salsa

This sweet and spicy peach jalapeo salsa will add a fresh twist to your dishes. It's perfect for canning and enjoying year-round!

Ingredients

• 4 cups fresh peaches - peeled, pitted, and chopped
• 4 jalapeno peppers, minced
• cup chopped onion
• cup chopped red bell pepper
• cup chopped fresh cilantro
• cup distilled white vinegar
• 3 cloves garlic, minced
• 1 teaspoons ground cumin
• 1 teaspoon grated lime zest
• 1 (49-gram) package light fruit pectin crystals
• 3 cups white sugar

Directions

Step 1: Inspect your canning jars for any cracks and ensure the rings are rust-free. Discard any damaged jars or rings. Immerse the jars in simmering water until youre ready to fill them.

Step 2: Wash the new lids and rings in warm soapy water and set them aside to dry.

Step 3: In a large saucepan, combine the peaches, jalapeo peppers, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest. Stir well to mix everything together.

Step 4: In a small bowl, mix the pectin with cup of sugar. Stir this mixture into the peach mixture in the saucepan.

Step 5: Bring the mixture to a boil. Once boiling, add the remaining 3 cups of sugar and continue to boil for 1 minute, stirring constantly.

Step 6: Remove the saucepan from heat and stir for 5 minutes to allow the mixture to thicken slightly.

Step 7: Carefully ladle the salsa into hot, sterilized jars, leaving inch of space at the top.

Step 8: Use a clean knife or thin spatula to remove any air bubbles from the jars. Wipe the rims with a damp paper towel to remove any residue that may prevent proper sealing.

Step 9: Place the lids on the jars and screw the rings on tightly.

Step 10: In a large stockpot, place a rack at the bottom and fill the pot halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using a jar holder. Make sure the jars are spaced 2 inches apart.

Step 11: Add more boiling water to the pot, covering the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process the jars for 15 minutes.

Step 12: After 15 minutes, carefully remove the jars from the stockpot and allow them to rest, spaced several inches apart, for 12 to 24 hours. Press the center of each lid to ensure it has sealed properly (it should not move up or down).

Step 13: Once the lids are sealed, remove the rings from the jars. Store the jars in a cool, dark place for long-term storage.

Nutrition Facts (per serving)

• Calories: 118
• Fat: 0g (0% DV)
• Sodium: 5mg (0% DV)
• Carbohydrates: 30g (11% DV)
• Dietary Fiber: 0g (1% DV)
• Total Sugars: 28g
• Protein: 0g (0% DV)
• Vitamin C: 13mg (14% DV)
• Calcium: 6mg (0% DV)
• Iron: 0mg (1% DV)
• Potassium: 27mg (1% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.