Ms Betterhome

Nectarine salsa!
December 29, 2009, 10:43 am
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I made 3 500ml jars, using our homegrown chillis. My fingers are STILL burning. Also pitted & froze another 500gms of cherries, and made stewed plums for the freezer, too. They’re a bit runny, but they’ll make good sauce, or a nice mix with apples for a crumble. Holidays tomorrow!

Edited to add the recipe:

The recipe is actually for Peach Salsa, from the Ball Complete Book of Home Preserving. It’s an American recipe, using waterbath canning/bottling. I tried both peaches & nectarines, both work beautifully, so feel free to try whatever you have on hand, including mixed fresh stone fruit. I peeled the peaches, but not the nectarines.

Peach (or Nectarine, or Apricot) Salsa (makes about 4 500ml jars)

1/2 cup white vinegar
6 cups chopped pitted peaches, nectarines or apricots (about 1.5 kg)
1 1/4 cup chopped red onion
4 fresh chillis, finely chopped (for a milder salsa, de-vein & remove seeds)
1 red capsicum, seeded and chopped
1/2 cup loosely packed chopped fresh coriander (I use a whole bunch)
2 Tbspn liquid honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tspn cayenne pepper

Prepare water bath, jars & lids (lots of instructions for this online)

1) To prevent browning, measure your vinegar into a large stainless steel saucepan, and add the peaches/nectarines as you chop them.
2) Add all other ingredients. Bring to a boil over medium heat, stirring constantly. reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 mins. Remove from heat.
3) Ladle into hot jars, leaving 1cm headspace. Wipe rim, put lids on jars.
4) Place jars in boiling water bath, ensuring they are completely covered in water. Boil for 15 mins at a rolling boil. Wait 5 mins, then remove jars, check seals, cool & store.


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