Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
- 8 cups diced peaches or 8 cups diced apricots
- 6 jalapenos, seeds removed taste to adjust amounts of heat
- 1/3 cup basil
- 1/3 cup bottled lemon juice
- 1 cup honey
- 2 1/2 cups sugar
Recipe
- 1 prepare canning supplies.
- 2 in a food processor pulse the peaches,jalapenos, and basil till chunky smooth puree. you`ll have just over 4 cups.
- 3 place all ingredients in a large heavy bottom pot. taller the better because it does splatter.
- 4 as mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot.
- 5 bring to a boil.
- 6 stirring often so it doesn``t burn.
- 7 when it comes to 220 degrees you are ready to pour into sterile jars keeping 1/4 head space.
- 8 process in a boiling water canner for 10 minutes, adjusting for altitude. . remove lid shut off flame and let sit for 5 minutes.
- 9 remove jars and place in a draft free spot till sealed.
- 10 check lids for seal after 24 hours. lid should not flex up and down when center is pressed. label, decorate, and gift!
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