Chunky Peach Spread Recipes

CHUNKY PEACH SPREAD

Steps:

• Drop peaches in boiling water for 1 minutes or until peel has softened. Immediately dip fruit in ice water. Peel and chop peaches.
• In a lg saucepan, combine peaches, sugar and lemon juice. Bring to a boil. Mash peaches. Reduce heat; simmer, uncovered for 5 minutes.
• Meanwhile, in a small bowl, sprinkle gelatin over cold water, let stand for 2 minutes. Remove peach mixture from heat; stir in gelatin mixture until dissolved.
• Cool for 10 minutes, then pour into jars. Refrigerate for up to 3 weeks.

CHUNKY HAWAIIAN SPREAD

Steps:

• Beat cream cheese, sour cream, pineapple and chutney in medium bowl until blended.
• Spoon cream cheese mixture into medium serving bowl. Cover and chill 1 hour or overnight. Serve with low fat of fat free crackers.
• Refrigerate any leftover spread in airtight container up to 1 week.

HOT PEPPER PEACH SPREAD

Steps:

• 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.
• Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
• Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
• Remove pot from heat and skim off foam with a metal spoon.
• 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.
• Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
• Remove jars and cool on wire racks.

SWEET-AND-SPICY PEACH SPREAD

Steps:

• Mix cream cheese, peach, jalapeno, cilantro, and green onion together in a small bowl.