Sweet and Sour Peach Sauce
Recipe information
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Cooking:
30 min.
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Servings per container:
35
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Source:

Ingredients for - Sweet and Sour Peach Sauce

1. Chopped, peeled fresh peaches - 3 cups
2. Diced red onion - 1 cup
3. Chopped green bell pepper - ½ cup
4. Chopped red bell pepper - ½ cup
5. Crushed pineapple - ½ cup
6. Lime juice - ½ cup
7. Vinegar - ⅓ cup
8. Chopped tomato - ¼ cup
9. Jalapeno peppers, diced - 2 medium
10. Garlic, minced - 2 cloves
11. Chopped fresh cilantro, or to taste - 1 teaspoon
12. Ground cumin - ½ teaspoon
13. Low-sugar pectin - 1 (1.75 ounce) package
14. White sugar - 3 ½ cups
15. Packed brown sugar - ½ cup
16. Butter - ½ teaspoon

How to cook deliciously - Sweet and Sour Peach Sauce

1. Stage

Inspect seven 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.

2. Stage

Combine peaches, red onion, bell peppers, pineapple, lime juice, vinegar, tomato, jalapeno peppers, garlic, cilantro, and cumin in a large pot. Stir in pectin until dissolved. Turn heat to medium-high and bring to a boil. Add white and brown sugar; stir until completely dissolved. Return to a full rolling boil. Add butter to reduce foaming and boil hard for 3 minutes, stirring constantly.

3. Stage

Turn off the heat. Ladle jam 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 rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

4. Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

5. Stage

Remove the jars from the stockpot and allow lids to seal. If fruit floats to the top of the jars, invert for 5 minutes. Let 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.