LIVE

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

Gallery

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to Broil.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

76 calories; protein 0.7g; carbohydrates 19.1g; fat 0.2g; sodium 4mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/07/2006
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. Read More
(15)

Most helpful critical review

Rating: 3 stars
11/14/2004
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. Read More
(2)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/07/2006
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. Read More
(15)
Rating: 5 stars
07/24/2003
Fantastic!! Read More
(5)
Rating: 4 stars
05/12/2011
I can't believe I made jam from scratch. And it tasted really good! Read More
(2)
Advertisement
Rating: 3 stars
11/14/2004
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. Read More
(2)
Rating: 5 stars
06/21/2013
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. Read More
(1)
Rating: 5 stars
11/13/2017
I had some jalapeno peppers to use up from the garden and this was perfect. It had a great balance of heat and sweetness. I used it on some turkey and I can't wait to try it on other foods! Would even make a great gift Read More
Advertisement