Hot Pepper Peach Spread

Submitted by PainterCook

"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
• Ingredients: 12
• Yields: 7 1/2 pint jars

ingredients

• 4 large peaches (peeled and mashed)
• 1 cup tomatoes (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
• 4 cups granulated sugar
• 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.