Tuesday, August 10, 2010

White Peach Salsa...Canned.

The inspiration for this adventure is Peach Salsa II.

Looks yummy.
Jars are all sterilized and ready to go!

4 cups fresh peaches - peeled, pitted and chopped (I used White Peaches - from the farmers market)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers, minced
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/4 cup distilled white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 (49 gram) package light fruit pectin crystals
3 1/2 cups white sugar
canning jars


Sterilize jars and lids.

In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.

NOTES: This is REALLY sweet, more of a jam/jelly than a salsa, but still came out really good. I got 3 jars full and then enough for us to use on dinners for a few nights.

We used it with chicken, in salad and on spread on bread. All really good. I would make this again and am looking forward to enjoying it in the "off season" when I can crack open a jar!

As far as canning, this is only my 3rd attempt at it and I have the original Ball Jar Kit.
This was a great recipe to try out as it doesn't yield TOO much. And would also be a great gift!

1 comment:

Anonymous said...

mmm love peach salsa on fish...this would be great..