Jalapeno chili jam
March 22, 2008 11:14 pm Jam recipesI’ve found another chili jam recipe in my cookbook. Moreover, this one contains tomatoes and apple, and I think I like this recipe even more, because jalapeno chili pepper has an exquisite tender-burning taste. You can use it with any dishes to your taste. Experiment!
10 jalapeno peppers, seeded
2 tomatoes
1 green apple, grated
1 big onion, chopped
1/3 cup sugar
½ cup red wine vinegar
1. Bisect the peppers, put them on a baking sheet and place under the broiler until skin turns black.
2. Remove the peppers from the oven and let them cool.
3. Scald tomatoes and peel skin from them. Remove skin from peppers as well. Chop veggies finely.
4. Combine apple, onion, sugar and vinegar in a pan. Add tomatoes and chili peppers and cook over medium heat until sugar dissolves.
5. Bring the mass to a boil and reduce heat. Allow it simmer for 20-30 minutes.
6. Store in the fridge for 2-3 weeks.