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Peach Salsa
Peach Salsa
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Capture the essence of peach season with this irresistible canned peach salsa.
Ingredients:
  • canning jars
  • 4 cups fresh peaches - peeled, pitted and chopped
  • 4 jalapeno peppers, minced
  • 0.5 cup chopped onion
  • 0.5 cup chopped red bell pepper
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup distilled white vinegar
  • 3 cloves garlic, minced
  • 1.5 teaspoons ground cumin
  • 1 teaspoon grated lime zest
  • 1 (49 gram) package light fruit pectin crystals
  • 3.75 cups white sugar
Instructions:
  • Check canning jars for cracks and rings for rust, discarding any damaged ones. Dip them in simmering water until salsa is prepared. Clean new, unused lids and rings in warm soapy water.
  • In a large saucepan, mix peaches, jalapeño, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest. In a small bowl, combine pectin and 1/4 cup sugar, then add to the peach mixture. Bring the mixture to a boil, then stir in the remaining 3 1/2 cups of sugar. Boil for 1 minute, stirring constantly. Remove from heat and stir for 5 minutes.
  • Fill hot, sterilized jars with salsa, leaving 1/4 inch of space at the top. Eliminate air bubbles by running a clean knife or thin spatula along the insides of the jars. Wipe the rims clean with a moist paper towel. Secure the lids tightly by screwing on the rings. Enjoy!
  • Position a rack in the bottom of a large stockpot and fill halfway with water. Once the water is boiling, use a jar holder to carefully lower jars into the water, ensuring they are spaced 2 inches apart. Add more boiling water if needed to ensure jars are covered by at least 1 inch. Cover the pot, bring to a rolling boil, and process for 15 minutes.
  • After removing the jars from the stockpot, allow them to cool several inches apart for 12 to 24 hours. Press the center of each lid gently to ensure it is secure. Store the jars without the rings in a cool, dark place.

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