- Prep: –
- Cook Time: –
- Total: –
- Serving: –
- 3 1/2 to 4 pounds peaches
- 2 fresh red chile peppers
- 2 limes
- 3 cups sugar
- Yield: 7 Jars, Eight Ounces Each 1. Prepare the peaches: Bring a large pot of water to a boil. Drop in a few peaches at a time. Let them seethe for a scant minute, dip them out, and drop them into an ice water bath. Lift them out of the water and slip off their skins. Repeat until you’ve processed them all.
- 2. Slice the peaches into quarters or sixths (depending on the size of the peaches) and then measure. You should have about 6 cups.
- 3. Wash, stem, and seed the chile peppers. Mince finely.
- 4. Finely chop limes (pith, peel and juice) and measure 1/4 cup.
- 5. Combine peaches with the chile peppers, lime, and sugar in a Dutch oven. Stir thoroughly and cover well. Allow to sit for an hour. The sugar will start the juices flowing from the peaches.
- 6. Slowly bring to a boil, stirring constantly, until the sugar has dissolved.
- 7. Crush with a potato masher, then bring back to a boil. Cook, stirring frequently, until thick.
- 8. Fill and process prepared jars according to canning instructions described on page 6 of Preserving Memories.