Hot Pepper Peach Spread
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."
READY IN: 55mins
YIELD: 7 1/2 pint jars
UNITS: US
INGREDIENTS
Nutrition- 4large peaches (peeled and mashed)
- 1
- 1⁄2cup fresh hot pepper, seeded and chopped fine
- 1⁄4cup lime juice
- 2
- 1tablespoon red pepper flakes
- 1tablespoon cayenne pepper
- 3
- 6tablespoons powdered fruit pectin
- 4cups granulated sugar
- 1⁄2teaspoon butter
- 7dried red chilies
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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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