Peach Habanero Hot Sauce

This is great! On bread, on cheese, it would also be great as a condiment with meat or part of a barbecue sauce, but not on PB sandwiches (Scott!). It is indeed zippy.  Note that local habaneros don't show up until mid-late August. It is more of a syrup than a jelly, though. I still haven't been able to get the recipe perfected to set for a jam-like consistency. 

INGREDIENTS
3 pounds peaches, quartered and peeled
2 cups apple cider vinegar
3/4 cup sugar
1 small onion, chopped
1 sweet orange pepper, seeded and chopped
5-6 habanero peppers, stemmed and seeded
5 garlic cloves, peeled
1/4 cup bottled lemon juice
1 1/2 tablespoons sea salt
1/2 to 1 cup honey

INSTRUCTIONS

1. Combine the peaches, vinegar, sugar, onion, peppers, garlic, lemon juice, and salt in a low, wide, non-reactive pan. 
2. Set over high heat and bring to a boil. Once the contents of the pan are bubbling, reduce the heat to medium and cook, stirring occasionally, until the peaches, peppers, and onions are tender. 
3. Remove the pot from the heat and puree using an immersion blender. 
4. Funnel into 12 ounce jars of your choosing, leaving 1/2 inch headspace. 
5. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes. 
6. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars/bottles have cooled enough that you can comfortable handle them, check the seals. Sealed jars/bottles can be stored at room temperature for up to a year. Any unsealed jars/bottles should be refrigerated and used promptly. 

Made 9/2017 and 10/2017. 3 lbs of peaches makes about 5 half-pints.

Recipe to adapt from Pomona's Pectin.  Try this and boil down the vinegar-pepper mixture more in the instructions. Then boil the peaches down more at that step too.