Note: If fresh peaches aren’t available, three 16-ounce packages of frozen unsweetened peach slices may be substituted.
- 4 pounds fresh peaches (see note)
- 2 cups granulated sugar
- 1 5½ ounce can guava nectar (or peach or apricot)
- ¼ cup apple cider vinegar
- 1 tablespoon lemon juice
- 1 fresh hot red chile pepper (we used a red jalapeno), seeded and very finely chopped (approximately 1 tablespoon)
- ½ teaspoon salt
- 2 cloves garlic, minced
- 1½ cup fresh raspberries (1 6-ounce package)
- Wash, peel and pit fresh peaches. Place half of the peaches into the bowl of a food processor and process until pureed. Pour processed peaches into a heavy-bottomed 6 quart saucepan. Repeat with remaining peaches. (This should yield approximately 5 cups of peach puree.)
- Add sugar, nectar, apple cider vinegar, lemon juice, chile pepper, salt and garlic to the saucepan with the peach puree. Bring contents to a rolling boil. Reduce heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes. Remove from heat and skim off any foam that may be on top of the mixture. Stir in raspberries.
- While the peach sauce is simmering, sterilize 6 to 8 1-cup (half-pint) canning jars, lids and covers. Ladle the hot peach sauce into the jars, filling to ¼” below the top of each jar. Wipe jar rims clean and cover with lids and rings. Process in a boiling water bath for 15 minutes. (Click here for canning how-to’s.) Remove jars from boiling water and allow to cool.