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How about a little gift of summer from your kitchen that will brighten a winter day
A friend gave us some delicious peaches perfect for Peach Salsa. I love seeing all of those canning jars filled waiting to be given to friends.
First peel your peaches by placing them in boiling water for about 45 seconds. (I do all the peaches at once)
Then plunge the peaches in an ice bath (more ice is better but I was running low)
The skins will now come off easily
Once skins are removed replace peaches back into ice bath while they are waiting to be chopped to keep them from turning dark
Remove the seeds and chop your peaches
Homemade Peach Salsa Recipe
6 cups peeled, pitted and chopped peaches (about 12 peaches)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers finely chopped (remove seeds and ribs)
1/4 cup chopped fresh cilantro
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/4 cup white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 small box fruit pectin crystals (49gram)
1 1/2 cups sugar
6 – pint canning jars
Wash jars and lids in soapy water. Rinse well. Dry bands and set aside. Place jars and lids in water and allow to simmer (not boil) until ready to use.
In large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Mix pectin with 1/4 sugar and add to your peach mixture. Bring to a boil and then add remaining 1 1/2 cups sugar. Boil for 1 minute stirring constantly. Remove from heat.
Pour into prepared pint jars, leaving 1/4 inch air space. Wipe rim and threads of jar with a clean damp cloth. Place lid and rings on jars, just until resistance is met. Place jars in large pot and cover them with water 1-2″ over jars. Boil for 15 minutes. Carefully remove jars and allow to cool completely. After jars have completely cooled check for proper seal. Press on center of lid. It should be firm, pulled down and not flex. Tighten rings.
Makes 6 pints
Pour Peach Salsa over a brick of cream cheese and serve with crackers! YUM!!