Sweet and Sour Peach Sauce

Preserve fresh peaches with some colorful condiments to make a lovely sauce. Delightful with chicken, pork, rice, and many other foods.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
12 hrs 15 mins
Total Time:
13 hrs
7 1/2-pint jars


  • 3 cups chopped, peeled fresh peaches

  • 1 cup diced red onion

  • ½ cup chopped green bell pepper

  • ½ cup chopped red bell pepper

  • ½ cup crushed pineapple

  • ½ cup lime juice

  • cup vinegar

  • ¼ cup chopped tomato

  • 2 medium jalapeno peppers, diced

  • 2 cloves garlic, minced

  • 1 teaspoon chopped fresh cilantro, or to taste

  • ½ teaspoon ground cumin

  • 1 (1.75 ounce) package low-sugar pectin

  • 3 ½ cups white sugar

  • ½ cup packed brown sugar

  • ½ teaspoon butter


  1. Inspect seven 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.

  2. Combine peaches, red onion, bell peppers, pineapple, lime juice, vinegar, tomato, jalapeno peppers, garlic, cilantro, and cumin in a large pot. Stir in pectin until dissolved. Turn heat to medium-high and bring to a boil. Add white and brown sugar; stir until completely dissolved. Return to a full rolling boil. Add butter to reduce foaming and boil hard for 3 minutes, stirring constantly.

  3. Turn off the heat. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

  5. Remove the jars from the stockpot and allow lids to seal. If fruit floats to the top of the jars, invert for 5 minutes. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Cook's Note:

If any jars do not seal, reprocess them or store in the refrigerator.

Nutrition Facts (per serving)

99 Calories
0g Fat
25g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 35
Calories 99
% Daily Value *
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Total Sugars 25g
Protein 0g
Vitamin C 11mg 57%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 38mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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