chile-jam

Chile Jam

5 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
KIMBERLEE
Recipe by  KIMBERLEE

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (5)

Rate This Recipe
Lisa M
14

Lisa M

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.

MORTHANA
5

MORTHANA

Fantastic!!

KBJR
2

KBJR

I can't believe I made jam from scratch. And it tasted really good!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 76 cal
  • 4%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 19.1 g
  • 6%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Three Chile Dry Roasted Tomatillo Salsa

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Poblano Chile Pepper Soup