Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Quince | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5 large red bell pepper, diced
- 1 baking apple, diced
- 1 quince, diced
- 1 tablespoon lemon juice
- 0.5 cups water
- 0.5 cups sugar
- 2 ancho pepper
- 0.5 cups vinegar
Directions
Add bell peppers, apples, quince, lemon juice, water, and sugar in a lidded 2 quart saucepan and cook over medium heat until all bits are soft (about 30-45 minutes)
While that cooks, roast or grill anchos - I used my electric grill for this.
Place anchos in paper bag to cool. Once cool, remove skin, dice and set aside
Puree softened pepper and fruit mix in blender. Over a spouted vessel, fill your jam bag with pureé, or use cheesecloth or coffee filters in a strainer to strain out the solids.
Mix strained puree with skinned, diced anchos and vinegar. Salt to taste. Pour into sterilized jars and process as normal for jam/jelly. Makes about a pint and a half, or three short mason jars.