Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Be sure to use the seeds from the jalapeño peppers to infuse the preserves with some heat. Serve as a condiment with toast, as a sandwich spread with smoked turkey, as a sauce for grilled or blackened chicken or pork chops, or as an appetizer topping with cream cheese and crackers.

Judy Lockhart
Recipe by Cooking Light June 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
4 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer until slightly thick and reduced to 4 cups (about 50 minutes), skimming foam from surface of mixture occasionally. Cool; pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.

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  • Note: Refrigerate preserves in an airtight container for up to three weeks.

Nutrition Facts

71 calories; calories from fat 4%; fat 0.3g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 0.4g; carbohydrates 18g; fiber 0.7g; iron 0.2mg; sodium 6mg; calcium 5mg.
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