Peach salsaSeptember 6th, 2008 | Written by jfolkmann | Topic: appetiser, Sides, Snacks
This recipe comes from a friend who used to work at Kraft. While she was working there she developed a good friendship with the chefs and home economists in the Kraft kitchens who helped her make it to impress her soon to be mother-in-law. Delicious and simple, good with chicken, fish, as a BBQ glaze or out of the jar!
- Preparation time
- Cooking time
- 4 cups finely chopped peeled peaches
- ½ cup finely chopped onions
- ½ cup chopped red peppers
- 4 jalapeño peppers, finely chopped
- ¼ cup finely chopped fresh cilantro
- 2 cloves garlic, minced
- 1-½ tsp. ground cumin
- 1 tsp. grated lemon peel
- ¼ cup white vinegar
- 3-¾ cups sugar, divided
- 1 box CERTO Light Pectin Crystals
Combine peaches, onions, peppers, cilantro, garlic, cumin, lemon peel and vinegar in large saucepan; set aside. Mix 1/4 cup of the sugar and the pectin crystals. Add to peach mixture; stir until well blended.
Bring to full rolling boil on high heat, stirring constantly. Stir in remaining 3-1/2 cups sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min. to prevent fruit from floating to top.
Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.
Makes about 7 (1-cup/250-mL) jars.