Recipe by KIMBERLEE
"Can be used as a relish with cheese. Add to soups for a kick."
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jalapeno peppers, seeded and halved
onion, finely chopped
green apple, finely grated
red wine vinegar
This turned out better than I expected it to, although I think "jam" might be a little misleading because it doesn't congeal. It wasn't hot at all, but did have a nice flavor. I was thinking that if I made it again, I'd add a little less sugar and have it on hot dogs. I would also probably pulse it in a food processor to cut it a little finer than I did. This made a little over a pint for me. I used four Roma tomatoes that I seeded. It doesn't say to do that in the recipe, but I just figured you should.
I can't believe I made jam from scratch. And it tasted really good!
It was good, but a little too sweet adn not enough hotnetts for my tastes. I took it to a party and it was well recieved.
I gave this a 5 star review because it really is a great recipe that I tweaked for my own purpose & you can only do that with a good recipe. After reading the reviews I made a few changes following the outcomes of others. I dropped the sugar by half, substituted peppers (1/4 jalapeno, 1/4 poblano, 1/4 serrano & 1/4 hungarian hots) & pureed the onion, tomato & apple before adding them so they became part of my liquid & the peppers really stood out. I would call this a relish more than a jam.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 2
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