Sweet Peach Salsa

Carefully inspect the canning jars for any signs of damage, such as cracks or rust on the rings. Discard any jars that do not meet the required standards. Submerge the remaining jars in simmering water to prepare them for use. Clean new lids and rings with warm, soapy water.

Combine the following ingredients in a large saucepan: peaches, jalapeño, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest. Mix these ingredients together until well combined. In a separate bowl, whisk the pectin and 1/4 cup sugar until smooth, then stir this mixture into the saucepan. Bring the mixture to a boil and cook for 1 minute, stirring constantly. Add the remaining 3 1/2 cups sugar and continue to boil for another minute, stirring continuously.

Transfer the salsa mixture to hot, sterilized jars and fill them to within 1/4 inch of the top. Use a clean knife or thin spatula to remove any air bubbles that may have formed in the jars. Wipe the rims of the jars with a damp paper towel to remove any residue.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars 2 inches apart into the boiling water using a holder. Add more boiling water to cover the jars by at least 1 inch, then bring the water back to a rolling boil. Cover the stockpot and process the jars for 15 minutes.

Once the processing time has elapsed, remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours. Press the center of each lid gently with your finger to ensure it does not move up or down. Remove the rings from the jars and store them in a cool, dark area for future use.

Note: Always follow safe canning practices to ensure the quality and safety of your homemade salsa.