Hot Pepper Peach Spread

READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
  • Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
  • Remove pot from heat and skim off foam with a metal spoon.
  • 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.
  • Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
  • Remove jars and cool on wire racks.
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