Food & Entertaining - Garden to Table

Honeyed peach freezer salsa

Whip a basket of peaches into this quick and easy condiment

Honeyed peach freezer salsa

Makes 6 cups

  • 3 cups diced peaches
  • 3 cups diced cantaloupe
  • ¼ cup diced red onion
  • 2 cloves garlic, finely chopped
  • 2 chipotle peppers in adobo sauce, drained and chopped
  • 3 tbsp liquid honey or agave nectar
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp chopped candied ginger
  • 1 tsp ground cinnamon, optional
  • 2 tbsp freezer jam pectin

Combine the peaches, cantaloupe, red onion, garlic, chipotle peppers, honey, lime juice, candied ginger and cinnamon in a bowl. Add the pectin and stir for 3 minutes. Ladle the jam into freezer containers (bags or jars), leaving a ½" headspace. Apply the lids tightly. Let the salsa stand at room temperature for 15 to 20 minutes. It will not thicken as much as a jam. Freeze for up to 9 months. Refrigerate after opening for up to 2 weeks.

Excerpted from Preserving by Pat Crocker (HarperCollins Publishers Ltd., ©2011) All rights reserved.


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