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."
Provided by PainterCook
Categories Sauces
Time 55m
Yield 7 1/2 pint jars
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 520, Fat 1.1, SaturatedFat 0.3, Cholesterol 0.7, Sodium 10.5, Carbohydrate 131.9, Fiber 3.2, Sugar 126.7, Protein 2.5
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