Peach Sweet and Sour Sauce

Follow our step-by-step guide on how to make Peach Sweet and Sour Sauce.

1. Step 1

   Inspect seven 1/2-pint jars for any cracks and check the rings for rust, discarding any defective ones. Immerse the jars in simmering water until the sauce is ready. Wash new lids and rings in warm, soapy water.

2. Step 2

   In a large pot, combine the chopped peaches, diced red onion, green and red bell peppers, crushed pineapple, lime juice, vinegar, chopped tomato, diced jalapeno peppers, minced garlic, chopped cilantro, and ground cumin. Stir in the pectin until it is fully dissolved.

3. Step 3

   Turn the heat to medium-high and bring the mixture to a boil. Once boiling, add the white and brown sugar, stirring until completely dissolved. Return to a full rolling boil and add the butter to reduce foaming. Boil hard for 3 minutes, stirring constantly.

4. Step 4

   Turn off the heat and ladle the hot sauce into the sterilized jars, filling them to within 1/4 inch of the top. Use a clean knife or thin spatula to run around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue, then top with lids and screw on the rings tightly.

5. Step 5

   Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and lower the jars into the boiling water, ensuring they are 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

6. Step 6

   Carefully remove the jars from the stockpot and allow the lids to seal. If any fruit floats to the top, invert the jars for 5 minutes. Let the jars rest several inches apart for 12 to 24 hours. Press the center of each lid to ensure it does not move up or down. Remove the rings for storage and keep the jars in a cool, dark area.