Directions:
- Roast and peel peppers.
- Remove seeds and set aside.
- Simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min.
- Remove from heat.
- In another large pot combine the remaining 2 cups vinegar, sugars and corn syrup.
- Bring to a boil.
- Add the fruit mixture, bell peppers and remaining ingredients.
- Cover and simmer for about 10 minutes.
- Remove lid and simmer for 1 hour.
- Stir occasionally.
- Remove the cinnamon sticks.
- Puree mixture in a food processor.
- Return to pot and bring to a boil.
- Boil until thick-around 15 min.
- Ladle into hot sterile jars leaving 1/2 inch head space.
- Process in a boiling water bath 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.01 Kcal (578 kJ) | ||
| Calories from fat | 0.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 238.34mg | 10% | |
| Potassium | 335.97mg | 7% | |
| Total Carbs | 31.77g | 11% | |
| Sugars | 27.74g | 111% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 46.4mg | 77% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 10.9mg | 60% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 47.06 Kcal (197 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 81.27mg | 10% | |
| Potassium | 114.56mg | 7% | |
| Total Carbs | 10.83g | 11% | |
| Sugars | 9.46g | 111% | |
| Dietary Fiber | 0.86g | 10% | |
| Protein | 0.53g | 3% | |
| Vitamin C | 15.8mg | 77% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 3.7mg | 60% | |
| Calcium | 7.7mg | 2% | |
* 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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