Peach Salsa

Recipe View Prepare Canning Jars: Inspect canning jars for cracks and rings for rust. Discard any defective ones. Immerse in simmering water until the salsa is ready. Wash new, unused lids and rings in warm soapy water. (Prep time: 15 minutes)

Recipe View Combine Ingredients: In a large saucepan, combine the peaches, jalapeño, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest. In a small bowl, mix together pectin and 1/4 cup sugar, then stir into the peach mixture in the saucepan. (Prep time: 10 minutes)

Recipe View Boil and Simmer: Bring the mixture to a boil over medium-high heat. Stir in the remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat and stir for 5 minutes. (Cook time: 7 minutes)

Recipe View Pack Jars: Pack the salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly. (Prep time: 15 minutes)

Recipe View Process Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and gently lower the jars 2 inches apart into the boiling water using a jar holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. (Cook time: 25 minutes)

Recipe View Cool and Check Seals: Remove the jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. (Cooling time: 12-24 hours)