Hot Pepper Peach Spread

12 ingredients
7 steps

Ingredients

  • 4 large peaches (peeled and mashed)
  • 1 cup tomatoes (peeld and mashed)
  • 1/2 cup fresh hot pepper, seeded and chopped fine
  • 1/4 cup lime juice
  • 2 tablespoons onions, chopped fine
  • 1 tablespoon red pepper flakes
  • 1 tablespoon cayenne pepper
  • 3 tablespoons red bell peppers, chopped fine
  • 6 tablespoons powdered fruit pectin
  • 4 cups granulated sugar
  • 1/2 teaspoon butter
  • 7 dried red chilies

Directions

  1. 1
    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.
  2. 2
    Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
  3. 3
    Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
  4. 4
    Remove pot from heat and skim off foam with a metal spoon.
  5. 5
    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.
  6. 6
    Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
  7. 7
    Remove jars and cool on wire racks.

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