Peach Salsa

6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Directions:

1
Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
2
Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
3
Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
4
In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
5
Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
6
Adjust seasonings to taste.
7
Add more cayenne pepper if you desire a spicier taste.
8
Ladle salsa into hot jars to within 1/4 inch of top for headspace.
9
Remove air bubbles by sliding a rubber spatula between the glass and salsa.
10
Re-adjust the headspace to 1/4 inch.
11
Wipe jar rim to remove any stickiness.
12
Center lid on top of jar; apply screw band just until finger tight.
13
Place jars in a hot bath in a canner and process for 10 minutes.
14
Remove jars and place on a towel, then cover with another towel to cool slowly.
15
Jars are sealed when the lids pop and are curved down, (concave).
16
Label jars and store in a cool, dark place.
17
NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.