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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 14 |
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Better than the stuff you buy in the store. Ingredients:
3 red bell peppers |
2 lbs ripe peaches or 2 lbs ripe apricots, pitted and sliced |
2 lbs plums, pitted and sliced |
4 cups cider vinegar |
2 cups water |
1 cup white sugar |
1 3/4 cups packed brown sugar |
1/3 cup light corn syrup |
6 cloves garlic, minced |
6 teaspoons minced gingerroot |
1 1/2 teaspoons kosher salt |
1 small onion, chopped |
2 dried hot chili peppers, crushed (take out seeds if you like) |
1 cinnamon stick, broken in half (around 6 inches long) |
Directions:
1. Roast and peel peppers.
2. Remove seeds and set aside.
3. Simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min.
4. Remove from heat.
5. In another large pot combine the remaining 2 cups vinegar, sugars and corn syrup.
6. Bring to a boil.
7. Add the fruit mixture, bell peppers and remaining ingredients.
8. Cover and simmer for about 10 minutes.
9. Remove lid and simmer for 1 hour.
10. Stir occasionally.
11. Remove the cinnamon sticks.
12. Puree mixture in a food processor.
13. Return to pot and bring to a boil.
14. Boil until thick-around 15 min.
15. Ladle into hot sterile jars leaving 1/2 inch head space.
16. Process in a boiling water bath 10 minutes.
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