Peach and Pepper Preserves

When it’s peach season, we head to Swafford Farms down at the Nashville Farmers’ market.

April 30, 2020

Ingredients

2 cups pitted, peeled, and chopped peaches
1 medium red bell pepper, seeded and quartered
1 small jalapeno, seeded
1/2 teaspoon lemon zest
27 grams pectin, usually about 1 pouch
5 cups white sugar
1 tablespoon apple cider vinegar

Preparation

1. Place peaches and peppers in food processor and pulse until a relish consistency. Transfer mixture to non-reactive pan over high heat and add lemon zest, pectin, and vinegar.

2. Bring to a boil, stirring constantly. Add sugar and bring to rolling boil for 1 minute, stirring constantly. Skim foam off top and jar according to your container’s specifications.

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