Tuesday, August 11, 2009

Peach Salsa

Every year I get a few pound of peaches (alright, it is a bit more than a few, whatever my mother in law feels like sending at the time, and that is usually 40 or more lbs) and I am always looking at ways to deal with them. This year I stumbled upon Peach Salsa on the kraft Canada website while looking for something completely unrelated. I thought it was an interesting idea, and upon talking to people who have tried some before, I decided it would be fun to make.

I have made some changes to the original (which can be viewed here) to suit my tastes a little better.


4 cups finely chopped peeled peaches
1/2 cup finely chopped onions
1/2 cup chopped red peppers
2 medium to large jalapeƱo peppers, finely chopped
2 cloves garlic, minced
1-1/2 tsp. ground cumin
1 tsp. grated lemon zest
1/4 cup white vinegar
3-3/4 cups sugar, divided (1/4 and 3 ½)
1 box CERTO Light Pectin Crystals
8 1 cup (1/2 pint) jars with lids, sterilized.
1.Combine the first 8 ingredients in a large saucepan, and set aside.
2.Combine ¼ cup of sugar and the box of pectin crystals. Add this to the peach mixture.
3.Make sure the mixture is well blended and bring to a full rolling boil on high heat, stirring constantly.
4.Add the remaining 3 ½ cups sugar, bring back to a full roiling boil (the boiling doesn’t stop when stirred) and boil for 1 minute. Remembering to stir constantly.
5.Remove from the heat and skim off any foam that may have formed. Let sit for 5 minutes to cool slightly (this will help prevent the fruit from floating to the top of the jar).
6.Pour into sterile jars (put them in the dishwasher/ boiling water), filling to 1/4” of the top. Seal with sterile 2 piece lids and let sit to come to room temperature.

This was delicious! It is sweet with a little bit of a kick. I haven’t tried eating it plain, but we tried it on grilled chicken and it was awesome. I am so happy that have a few jars of this, it will be like eating a little bit of summer this winter.

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