Recipe: Peach Pepper Jam ( canning recipe)

Peach Pepper Jam

4 cups peeled peaches -- finely chopped
1 whole red pepper -- chopped
1/2 cup green pepper -- chopped
1/2 teaspoon grated lemon rind
2 tablespoons cider vinegar
1/4 teaspoon hot pepper sauce
1 box fruit pectin crystals
5 cups granulated sugar

Place peaches in large saucepan. Combine peppers, lemon rind, cider vinegar, hot pepper sauce and fruit pectin crystals with fruit in saucepan. Place saucepan over high heat and stir until mixture comes to a full boil. Stir in sugar, bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Pour quickly into warm, sterilized jars filling up to 1/4-inch from rim. Seal while hot with sterilized two-piece lids. Process in boiling water bath for 10 minutes.

If you want to make your own recipes, then use Pomonas Universl pectin. However, with jams using veggies or low acid foods, there needs to be a certain amount of vinegar or lemon juice added for safety. Then a safe tested recipe should be used.