Grandma Ruth’s Peach Pepper Relish
September 3, 2011 § Leave a comment
Posted by Grace and Katharine
Ruth Snider was not the kind of woman to spend much time in the kitchen. She fed a family of six using recipes from Peg Bracken’s “I Hate to Cook Book” which gave her some more time to focus on her rather illustrious career in paediatrics. There was, however, one delicious recipe that was always a standard when we went to visit and has made it’s way through the generations.
This was the first big batch we’ve canned, everything else has been fairly small, only 6 jars or so. But we made 18 250 ml jars of this relish!
Grandma Ruth’s Peach Pepper Jelly
2 chili peppers
12 red bell peppers, finely chopped (we used a food processor)
12 large peaches (skinned, pitted and sliced)
1 tablespoon salt
2 lemons sliced, remove seeds
1 cup of white wine vinegar
6 cups of sugar
Combine peppers, peaches, salt, lemon slices and vinegar in a large pot. Simmer for half an hour, stirring every once in while to make sure it doesn’t burn on the bottom of the pot.
Remove the lemon rinds and add the sugar. Simmer for another half an hour.
Fill jars and use sterilized lids. Screw lids on with three fingers (not too tight!) and process jars by boiling them completely submerged in water for 10 minutes. Use a jar lifter or tongs to pull the jars out and let them cool completely. Listen for the “snap!” sound of the lids sealing!
The peppers we used were enormous, so we ended up using about 10 peppers to 16 peaches or so. Basically you just want the amounts of peaches and peppers to be fairly equal. As the peaches break down in the heat, the little pepper fragments cling onto the peaches. The rosy relish is beautiful in the jars. Perfect for eating with lean meat or dipping samosas, but you’ll find excuses to put it on other things.
Red peppers 2.6 kg $20
Peaches (about 16) $2 (We got the peaches from a distribution centre in Niagara)
Green chili peppers $0.10
2 lemons $1.49
White wine vinegar $0.75
17 x 250 ml = $1.58