Homemade Farmhouse Peach Salsa Recipe
Bring the vibrant flavor of the summer orchard into your winter pantry with this simple, naturally sweet peach salsa. Perfectly balanced with a warm kick of fresh jalapeño and entirely scratch-made, this easy recipe uses safe water bath processing to make filling your homestead shelves completely straightforward for beginners.
Servings: 48 servings, makes 6 pints total
Calories: 35kcal
Cost: $10
Ingredients
- 7 cups peeled pitted, and chopped fresh peaches (about 15 medium peaches)
- ½ cup finely chopped onion
- ½ cup finely chopped red bell pepper
- 4 whole jalapeño peppers finely chopped (seeds and ribs removed)
- ⅛ cup chopped fresh cilantro
- 3 cloves garlic minced
- ½ teaspoon ground cumin
- ¼ cup white vinegar
- 1 teaspoon grated lime zest
- 1 ½ cups organic granulated sugar
- 1 box fruit pectin crystals 49g
Instructions
- Blanch the Peaches: Drop rinsed peaches into boiling water for 20 seconds until skins split. Transfer immediately to an ice bath. Slide skins off with your fingers, remove pits, slice the fruit, and place into a large saucepan. Mash gently as you go.
- Combine and Blend: Add the onion, red bell pepper, jalapeños, cilantro, garlic, cumin, white vinegar, and lime zest to the saucepan. For a smoother texture, blend with an immersion blender to your preference.
- Add Sugar and Pectin: Whisk the pectin crystals with ¼ cup of the sugar in a small bowl, then stir into the salsa. Bring the pot to a rolling boil. Stir in the remaining 1 ¼ cups of sugar, reduce heat, and let simmer for 1 to 2 hours until naturally thickened.
- Prepare Canning Gear: Wash jars in hot, soapy water and keep warm. Fill your water bath canner so water will sit 1-2 inches above the jars and bring to a boil. Place lids in a small pan of simmering water.
- Pack Jars: Ladle hot salsa into warm jars, leaving ¼ inch of headspace. Remove air bubbles with your tool, wipe the glass rims completely clean with a damp cloth, center the lids, and screw bands down to fingertip-tight.
- Process: Lower jars into the boiling water bath and process for 15 minutes. Lift straight out and place onto a towel-lined counter. Let rest undisturbed for 12 to 24 hours to seal completely. Check for firm, unyielding lids before storing.
Nutrition
Calories: 35kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 54mg | Potassium: 70mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.4mg
