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- 4 pounds fresh peaches or three 16-ounce package frozen unsweetened peach slices
- 2 cups sugar
- 1 5 1/2ounce can peach or apricot nectar
- 1/4 cup cider vinegar
- 1 tablespoon lemon juice
- 1 fresh hot red chile pepper or habanero chile pepper, seeded and very finely chopped (about 1 tablespoon)*
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1 1/2 cups fresh raspberries
1. Wash fresh peaches, if using. Peel and pit peaches. Place half of the fresh or frozen peaches in a food processor or blender. Cover and process or blend until peaches are very finely chopped. Transfer chopped peaches to a 6-quart pot. Repeat with remaining peaches. (You should have 5 cups pureed peaches.)
2. Add sugar, nectar, vinegar, lemon juice, chile pepper, salt, and garlic to pot. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in raspberries.
3. Ladle hot sauce into hot, clean half-pint canning jars, leaving 1/4-inch headspace.** Remove air bubbles and wipe jar rims; adjust lids. Process filled jars in a boiling water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on racks.
- Fill a pint jar with sauce. Tie a ribbon around the jar, then slide a basting brush underneath the ribbon. Add a sprig of rosemary to the top of the jar for a festive touch.
- cal. (kcal) 147,
- Fat, total (g) 5,
- chol. (mg) 18,
- sat. fat (g) 2,
- carb. (g) 24,
- fiber (g) 1,
- pro. (g) 3,
- vit. A (RE) 31,
- sodium (mg) 124,
- calcium (mg) 10,
- iron (mg) 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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