My late summer peach trees have more than normal fruit on it this year and a good chance to try new recipes for the sweet peaches. I tried this peach pepper jam recipe for the first time and loved it!
– 6 cups Peaches – 1 red Bell Pepper – 1 Onion – 2 Jalapeno Peppers – 3/4 Cup Apple Cider Vinegar – 2 tsp Dry Mustard – 1 Tbsp Canning Salt – 2 Tbsp Worcestershire Sauce – 1 Tbsp Lemon Juice – 1/8 cup Bourbon – 2 tsp Minced Garlic – 1/2 Cup Honey
First wash the ripe peaches. Then blanch the peaches or put them in ice water to make them easier to peel. Peel the peaches.
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Finely puree the peaches, onions and peppers in a food processor. I like to use fresh ingredients from my garden. Add these and remaining ingredients to a large pot. Heat over medium-high heat to a slight and then let simmer for at least 30 minutes on medium low heat to allow the flavors to develop into a delicious sauce.
Ladle the hot sauce into canning jars. I used half-pint jars to give as gifts!
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Wipe the rim of the jar with a damp rag, remove the air bubbles and add the lids. Add the canning jars to the boiling water bath and process jars at a hard boil for 10 minutes. I use the Ball electric water bath canner and love it.
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Remove the hot jars from the hot water bath after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
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