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Chile Jam

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KIMBERLEE

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Lisa M
14
8/7/2006

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
7/24/2003

Fantastic!!

KBJR
2
5/12/2011

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