“Better than the stuff you buy in the store.”
READY IN:
2hrs 20mins
YIELD:
6 half pints
UNITS:
US

Ingredients Nutrition

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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