This is a household favorite of ours and always a treat for holiday parties and get togethers, not to mention a great way to use up a few leftover Habanero or Jalapeno peppers at the end of the season.
The combination of a bit of heat, fruity pepper flavor and sweetness is a wonderful flavor combination and can be enjoyed on some toast points or combined with any number of cheeses on an assortment of your favorite crackers.
- 6 Peaches or about 3-4 cups, crushed
- 3 Habanero peppers, remove seeds, finely minced (USE GLOVES!)
- 2 Red Bell peppers, remove seeds, finely minced
- 3.5 c regular sugar
- 1 c unsweetened, white grape juice
- 1 lemon, juiced
- 1 tsp ground turmeric
- 1/4 tsp butter or margarine
- 1.75 oz packet of Ball low or no sugar fruit pectin (powdered)
- 2 Tb vanilla extract
- Prepare your jars and lids according to their instructions. You’ll need 4-5 pint or 8 or 9 half-pint jars, lids and rims.
- Peel your peaches and chop finely or run through a food mill. Place in a 6 to 8 quart non-aluminum saucepan.
- Measure out your sugar and combine with fruit mix well, add your peppers and lemon juice and stir again. You can add 1/4 teaspoon of butter or margarine which will help cut the foam down.
- Bring this mixture to a rolling boil stirring constantly. When everything is mixed thoroughly, add the pectin and boil an additional minute.
- Remove from heat, skim off any foam and ladle into your prepared jars.
- Process as in your normal canning procedure (10-15 min), remove and allow to cool on a thick towel.
I hope that you enjoy this flavor profile as much as we do.