Warm and colourful, this relish is a tangy match for pork, chicken or sharp cheese. It's also a no-fuss glaze to brush over pork or chicken in the last five minutes of cooking.
- Portion size 25 servings
- Credits : © CanadianLiving.com
- 6 cups chopped, peeled peaches about 6
- 6 sweet red peppers finely chopped
- 1 jalapeño pepper seeded and finely chopped
- 1 lemon cut in half
- 1 1/2 cup cider vinegar
- 3 cups granulated sugar
In large Dutch oven, combine peaches, red peppers, jalape?epper, lemon and vinegar; bring to boil. Reduce heat and simmer until peaches and peppers are tender, about 20 minutes.
Discard lemon. Add sugar; return to boil. Reduce heat to medium; cook, stirring often, for 40 minutes or until thickened.
Pour into prepared 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 0 mg
- Protein 0 g
- Calories 21.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 5 g
- Vitamin A 2.0
- Vitamin C 15.0