Elizabeth’s Peach and Pepper Jelly

Prep Time:  30 minutes             Cooking Time:  1 hour
Yield:    12 – 175 mL jars

Ingredients:

12 medium sized peaches, peeled, pitted, and chopped
10 large sweet red peppers, cut up
3-4 small hot peppers, such as Thai Chili Peppers, finely chopped (seeds removed)

2 lemons, quartered, seeds removed
1 cup (250 mL)  white vinegar
1 teaspoon (5 mL) salt

4 1/2 – 5 cups granulated white sugar

Method:

1.  In a food processor, finely chop peaches and peppers.
2.  Place the mixture in a large pot and add lemons, vinegar and salt.   Gently cook for 30 minutes.
3.  Remove lemons and add sugar.  Continue cooking for 30 minutes, stirring constantly to avoid sticking and burning.
4.  Immediately pour into sterilized jars (makes about 12 – 175 mL sized jars.).

Questions and comments are always welcome      alex@chilipeppersandpears.com ^[1]