Homemade Peach Salsa Recipe
Servings: 6 pints
Calories: 307kcal
Ingredients
- 6 cups peaches peeled pitted, and chopped (about 12 peaches)
- 1/2 cup onion chopped
- 1/2 cup red bell pepper chopped
- 4 jalapeno peppers finely chopped remove seeds and ribs
- 1/4 cup fresh cilantro chopped
- 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 of fruit pectin crystals 49gram
- 1 1/2 cups sugar
- 6 - pint canning jars
Instructions
- 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 a 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 the remaining 1 1/2 cups of sugar. Boil for 1 minute stirring constantly. Remove from heat.
- Pour into prepared pint jars, leaving 1/4 inch air space. Wipe the rim and threads of the jar with a clean damp cloth. Place lid and rings on jars, just until resistance is met.
- Place jars in a large pot and cover them with water 1-2" over jars. Boil for 15 minutes.
- Carefully remove jars and allow them to cool completely
- After the jars have completely cooled check for proper seal. Press on the center of the lid. It should be firm, pulled down, and will not flex. Tighten rings.
Notes
Makes 6 pints. Pour Peach Salsa over a brick of cream cheese and serve with crackers! YUM!!
Nutrition
Serving: 1pint | Calories: 307kcal | Carbohydrates: 77g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 191mg | Potassium: 277mg | Fiber: 3g | Sugar: 72g | Vitamin A: 1113IU | Vitamin C: 25mg | Calcium: 22mg | Iron: 1mg