Chile Jam recipe

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Ingredients

12 jalapeno peppers, seeded and halved
2 ripe tomatoes
1 small onion, finely chopped
1 green apple, finely grated
½ cup red wine vinegar
½ cup white sugar

Nutrition Info

75.9 calories
carbohydrate: 19.1 g
cholesterol: : -
fat: 0.2 g
fiber: 1.2 g
protein: 0.7 g
saturatedFat: : -
servingSize: -
sodium: 4 mg
sugar: 16.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to Broil.

  2. Lay the peppers, cut side down, on a baking sheet and place under the broiler until skin turns black. Remove from the oven and cover with a kitchen towel, allow to cool.

  3. Cut a small X in the base of the tomatoes. Place in a small bowl, cover with boiling water, and set aside for 2 minutes. Drain and cool. Peel skin from peppers and tomatoes, chop flesh finely.

  4. In a medium saucepan combine onion, apple, vinegar and sugar with tomatoes and peppers. Heat over medium heat, stirring until sugar has dissolved, bring to a boil. Reduce heat to low and simmer for 30 minutes. Store, covered, in the refrigerator for up to 1 month.

Recipe Yield

8 servings

Recipe Note

Can be used as a relish with cheese. Add to soups for a kick.

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