Hot Pepper Peach Spread

PainterCook's Note:

I love the combo of juicy summer peaches with zippy hot peppers. This spread is great on an English muffin with cream cheese as a sweet treat, but works equally well as a topping for grilled salmon. The jelly is quite colorful and also makes a nice holiday gift when the days of summer are long gone. Note: Adjust the amount and type of peppers to your own personal taste and desire for "heat."

• Total Time: 55 mins
• Prep Time: 45 mins
• Cook Time: 10 mins

Ingredients:

Yield: 7 1/2 pin ...

• 4 large peaches (peeled and mashed)
• 1 cup tomato (peeld and mashed)
• 1/2 cup fresh hot pepper, seeded and chopped fine
• 1/4 cup lime juice
• 2 tablespoons onions, chopped fine
• 1 tablespoon red pepper flakes
• 1 tablespoon cayenne pepper
• 3 tablespoons red bell peppers, chopped fine
• 6 tablespoons powdered fruit pectin
• 1/2 teaspoon butter
• 7 dried red chilies

Directions:

1. In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
2. Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
3. Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
4. Remove pot from heat and skim off foam with a metal spoon.
5. Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
6. Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
7. Remove jars and cool on wire racks.