Servings: Makes 7 half pints
3 lbs. ripe peaches (9 medium)
6 cups sugar (divided)
1 cup finely chopped red bell pepper
1/3 to 1/2 cup ground or finely chopped red chili peppers
1 cup cider vinegar
Peel and chop peaches cutting away any bruised parts. There should be about 6 cups. Sprinkle with sugar and let stand several hours or overnight.
Stir fruit and pour into large (nonreactive) pot. Bring to a full boil, reduce heat and cook at a slow steady boil for 15 minutes.
Add remaining sugar, peppers and vinegar. Bring to a boil, reduce heat and cook at a slow boil for 45 minutes, stirring occasionally. Remove from heat and skim as needed.
Ladle into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.
Submitted by: kentuckyfarmgirl on August 6, 2010