I'm just asking for an opinion here. Just to give me an idea. I've been practicing good food safety by keeping up with this forum and using references like the Ball Blue Book and Ellie Topp's on Small Batches.

Would anyone care to advise me if they think this recipe is safe?

thx!

Original recipe makes 7 cups
4 cups fresh peaches - peeled, pitted and chopped
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers, minced
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/4 cup distilled white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 (49 gram) package light fruit pectin crystals
3 1/2 cups white sugar
canning jars
Directions
1.Sterilize jars and lids.
2.In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
3.Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes

Cut the garlic to two cloves and up the vinegar to 1/3 cup or use part bottled lime juice with the vinegar for a total of 1/3 cup and it'll basically be a proportionate recipe of the Bernardin/Ball Peach Salsa.

Carol