Summer Captured in a Jar

I spent a few hours yesterday making Peach Salsa. It's a favourite in my family and the jars are closely guarded. I have been known to give away the odd sample to people I either really like or am trying to impress (haha), but it's very rare.

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Want to make your own? Here's the recipe, given to me about 10 years ago by a good friend, who obviously didn't have problems with sharing.

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Peach Salsa

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6 cups prepared peaches (about 12 medium)

1 & 1/4 cups chopped red onion

4 jalapeño peppers, finely chopped (with most of the seeds removed)

1 red pepper, chopped

1/2 cup loosely packed, finely chopped cilantro

1/2 cup white vinegar

2 tbsp liquid honey

1 clove garlic, finely chopped

1 & 1/2 tsp ground cumin

1/2 tsp cayenne pepper

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Blanche, peel, pit and chop peaches. Combine all ingredients in large pot. Bring to a boil, stirring constantly. Boil for 5 minutes. Ladle salsa into sterilized jars, leaving about 1/4 inch room at top. Wipe jar rims and put on sterilized lids. Place jars in canner with boiling water and boil for 5 minutes. Remove jars from canner and cool for 24 hours.

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Notes:

• This makes 3-4 jars
• I usually double or triple this recipe and this year ended up with 13 jars of various sizes
• You can boil your jars or put them in the oven at 200 degrees - just put them on a cookie sheet and leave them in there while you prepare the salsa
• Boil the lids and rounds for 5 minutes to sterilize them
• Remember, the 'pop' is a sign of success because it means your jars sealed correctly
• This will keep for about a year, unrefrigerated - beyond that, I don't know because we never have any left after a year
  ☺

Just wanted to add:

Heather at Trends and Traditions is having a giveaway that you won't want to miss. She's giving away TWO beautiful quilts. It's definitely worth your time to go over and visit her!!!