Hot Pepper Peach Spread

• 4 large peaches (peeled and mashed)
• 1 cup tomatoes (peeld and mashed)
• 1/2 cup fresh hot pepper, seeded and chopped fine
• 1/4 cup lime juice
• 2 tablespoons onions, chopped fine
• 1 tablespoon red pepper flakes
• 1 tablespoon cayenne pepper
• 3 tablespoons red bell peppers, chopped fine
• 6 tablespoons powdered fruit pectin
• 4 cups granulated sugar
• 1/2 teaspoon butter
• 7 dried red chilies

1. In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
2. Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
3. Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
4. Remove pot from heat and skim off foam with a metal spoon.
5. Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
6. Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
7. Remove jars and cool on wire racks.

peaches, tomatoes, fresh hot pepper, lime juice, onions, red pepper, cayenne pepper, red bell peppers, powdered fruit pectin, granulated sugar, butter, red chilies

Taken from www.food.com/recipe/hot-pepper-peach-spread-464272 (may not work)