Hot Pepper Peach Spread - cooking recipe

Ingredients

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

Preparation

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.