My beloved Peach Tree:-)
- 8 to 10 fresh peaches blanched, peeled, pitted and chopped.
- 4 cups sugar
- 1/4 cup fresh lemon juice
- 4 finely chopped Chipotle Peppers in adobe sauce ( you will find these in the mexican food section)
- Red Pepper flakes to taste
- 1 package liquid pectin (optional)
Once your peaches have been blanched, peeled, pitted and sliced. Mix your peaches, lemon juice and chipotle peppers together and bring to a full boil. Once you’ve reached this stage add your sugar and lemon juice and place over low to medium heat for 15 minutes. You will want it to be a good simmer the entire time. It’s time to use your immersion mixer and break down your peaches once you have done this throw in your pepper flakes. Don’t over-mix your sauce you want it broken down but not too velvety. It should look close to the picture above minus the shadow..
How your ready to can. Take your sterilized jars and fill them with your sauce. Please leave 1/2″ headspace and screw on your bands but not too tight. I water bath mine for 15 minutes and live around 3,400 ft. Always make sure you process your jars according to your altitude. Once you pull your jars from your water bath you should hear a “pop” within a minute or so and that is the sound of success.
We use this sauce on Roasted Pork as a glaze. We also use it on sandwiches and feel free to pour it over cream cheese and serve as an appetizer.