Peach salsa

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.

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