Directions:
- Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
- Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 601.2 Kcal (2517 kJ) | ||
| Calories from fat | 3.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Sodium | 613.93mg | 26% | |
| Potassium | 1255.72mg | 27% | |
| Total Carbs | 150.14g | 50% | |
| Sugars | 114.97g | 460% | |
| Dietary Fiber | 11.36g | 45% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 140.7mg | 235% | |
| Iron | 1.5mg | 8% | |
| Calcium | 101.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 93.44 Kcal (391 kJ) | ||
| Calories from fat | 0.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 1% | |
|---|---|---|---|
| Sodium | 95.42mg | 26% | |
| Potassium | 195.16mg | 27% | |
| Total Carbs | 23.33g | 50% | |
| Sugars | 17.87g | 460% | |
| Dietary Fiber | 1.77g | 45% | |
| Protein | 0.89g | 12% | |
| Vitamin C | 21.9mg | 235% | |
| Iron | 0.2mg | 8% | |
| Calcium | 15.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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