Since my stroke in May of this year, I have found I tire easily and yet, that has led to some very creative ways of doing things. Many years ago, growing in the Grand Valley of Colorado, I remember how easily so many things were made of peaches.
I really could go on and on, but I dont want to bore you.
Picking fresh ripe peaches off the trees was one of those things I looked forward to with almost infantile delight as the summer would slowly draw to an end, and they hung heavy on the branches.
Then I moved to Minnesota.
Frozen. Cold. Sometimes-beautiful-but-growing-peaches-here-is-tough Minnesota.
So each year I indulge my love for peaches and put up a little, or a lot, and find myself wishing for some of the recipes from my childhood.
And this week I think I created one.
It is very versatile, meant to go either the top of a pork roast, or pork chops….but my favorite way is to use it over the top of one of my Handy Hubby’s home made brats.
Seriously. To. Die. For.
And because I love you….I am sharing the recipe with you today.
I know if you like a little sweet, and you like a little spicy, then this is for you. It is absolutely gorgeous in the jar, and even better looking out of it on just about anything. If you have a fondness for cream cheese dips with crackers, this baby ROCKS in a batch with crackers. Think taste of summer, and the beauty of summer year round, in a jar.
Blessings to you and yours,Â
Peachy Pepper Topping
8 lbs peaches, peeled and chunked
4 red sweet peppers, seeded and diced
2 jalepeno or serrano peppers, seeded and minced
1 Tbs parsley
2 tsp dried basil
1 tsp salt
1 tsp cinnamon
1 cup sugar
2 Tbs lemon juice
Combine peaches and all ingredients except peppers into a heavy stock pot, and allow to slowly cook until edges of peaches are translucent and your kitchen smells like you could scoop it up with a spoon and eat it. Stir it down, add in peppers, and cook another five minutes.
Ladle into sterilized jars, either pint or jelly depending on your family size, and wipe rims clean with a wet clean cloth. Add clean lids and tighten rings to finger tight. Place hot jars into a hot water bath, and process for 30 minutes. When time is done, take out immediately and allow to cool completely. Remove rings and clean jars well, wiping all sugar peach residue off. Store in a cool dark place.
This recipe makes up to 10 jelly jars, or 5 pints.
I cannot WAIT to try this, Heather! Going to buy jalepenos today! 🙂
Thanks for sharing…. !!
You could just come grab some from my garden. ;D
Have a great day Gail
Love this Heather! The combination of sweet and spicy is irresistible to me!