Peach Salsa

6 cups prepared peaches
1 1/4 cups chopped red onion
4 jalepeno peppers, finely chopped
1 red pepper, chopped
1/2 cup loosely packed finely chopped cilantro
1/2 cup white vinegar
2 tbsp. liquid honey
1 clove garlic, finely minced
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper

Blanch, peel, pit and chop peaches; measure 6 cups. Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently 5 minutes. Remove from heat.

Ladle hot salsa into jar to within 1/2 inch of top rim. Using a nonmetallic utensil, remove airbubbles. Wipe jar removing any stickiness. Centre snap lid on jar and apply screw band securely and firmly until fingertip tight. Place jar in canner.

Cover canner; bring water to a boil. Boil filled jars 250ml - 15 minutes, 500ml - 20 minutes.  Remove jars without tilting. Cool upright, undisturbed 24 hours. Do not retighten screw bands. After cooling check jar seals. Label jars and store in a cool dark place.