Peach and Pepper Relish, Off-Season

This looks very pretty in the jar, tastes yummy, and makes a great gift too. Serve with chicken or pork, or on crackers with cream cheese.

• Ready In: 1 hr 20 mins
• Yields: 18 cups

Ingredients

• 5  hot red chili peppers
• 10  sweet red peppers
• 1  cup raspberry vinegar
• 5  cans  peaches in juice, well drained
• 1  teaspoon coarse salt
• 2  lemons, halved
• 3  cups sugar

Directions

1. Put peppers, seeds and all, in food processor until medium chopped.
2. You are aiming for a yield of 15 cups.
3. After you have drained the five tins of peaches (use the large size, 796 mL/28 oz) thoroughly, chop them into small pieces.
4. Place in a large preserving kettle along with the vinegar (you can also use white wine vinegar, or even plain vinegar), salt and pepper mixture.
5. Add lemon halves.
6. Bring to a boil and boil gently for 30 minutes.
7. Stir occasionally.
8. Remove lemons and add sugar.
9. Stir well.
10. Boil for 30 more minutes or until mixture is thick, stirring occasionally.
11. Bottle in sterilized jars and seal.
12. Process in a hot water bath if you wish.
13. Makes approximately 9 pints.