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.
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!
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.
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.