8 Serves
195 Mins
In a large saucepan, combine the fresh tomatoes and green chilies.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
52 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
22 mg / 1,250 mgPotassium
252 mg / 4,700 mgSodium
201 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
25 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Add the redcurrant jelly and brown sugar to the saucepan, stirring to combine.
Bring the mixture to a boil, then reduce heat to a medium simmer for two hours, stirring frequently to prevent the sugar from scorching at the bottom.
Use an immersion blender to process the mixture until it reaches an even, smooth consistency.
Continue to simmer the mixture for an additional hour until the majority of the liquid has evaporated and the jam has thickened.
Remove the saucepan from the heat and allow the jam to cool completely before transferring to a storage container for refrigeration.
1
g6
g0
g
