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Chile Jam

By: KIMBERLEE  
"Can be used as a relish with cheese. Add to soups for a kick."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 283 people have saved this

Prep Time:
25 Min
Cook Time:
35 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 79 | Total Fat: 0.3g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2006 by Lisa M 
This turned out better than I expected it to, although I think "jam" might be a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by MORTHANA 
Fantastic!! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2004 by EASEMENT 
It was good, but a little too sweet adn not enough hotnetts for my tastes. I took it to a... MORE

 
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