Peach Chili Sauce

5 lb peaches

¾ cup finely chopped red bell pepper

¼ - ½ cup finely chopped jalapeno (seeds left in if you wish)

1 cup finely chopped onion

3 tbsp finely chopped garlic

1 ¼ cups pasteurized honey

¾ cup apple cider vinegar

1 tbsp Worcestershire sauce

2 tsp dry mustard

2 tsp red pepper flakes

2 tsp sea salt

Instructions

Blanch, peel and pit peaches; finely chop in a food processor and measure 6 cups. Combine all ingredients in a large stainless steel saucepan. Stirring frequently, boil over medium-high heat until mixture reaches desired consistency, 15 to 30 minutes. Remove from heat.

 Ladle sauce into clean, hot jars to within 1/2 inch of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rims removing any stickiness. Centre lids on jars; apply screw band until fingertip tight. Place jars in canner.

 Cover canner; bring water to a boil. At altitudes up to 1000 ft, process jars 15 minutes. Cool jars upright, undisturbed 24 hours. Do not retighten screw bands.

 After cooling, check jar seals. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

 Makes about 8 x 8 oz jars.