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Ingredients
US|METRIC
4 SERVINGS
- 3 zucchini (small, peeled, chopped, about 1 1/2 pounds)
- 1 Granny Smith apple (peeled, cored, chopped)
- 1 red bell pepper (chopped)
- 1 shallot (large, peeled, diced)
- 1 jalapeno chile
- 2 Tbsp. gingerroot (minced peeled fresh)
- 1 cup apple cider vinegar
- 1 1/2 cups Sugar in the Raw
- 5 peaches (medium, peeled, chopped, about 1 1/2 pounds)
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Directions
- In large non-reactive Dutch oven, combine all ingredients except peaches. Stir until well mixed. Cook over medium heat until mixture boils, stirring occasionally. Cook 10 minutes. Stir in peaches. Reduce heat; simmer uncovered 30 to 35 minutes or until mixture is thick and most of the liquid is evaporated, stirring frequently near the end of cooking time. Ladle into 4 clean (1/2-pint) freezer-safe jars. Wipe rims of jars and seal. Cool at room temperature 24 hours. Store in refrigerator up to 3 months or in the freezer for up to 1 year.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat |
Trans Fat |
Cholesterol |
Sodium20mg1% |
Potassium1010mg29% |
Protein5g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate82g27% |
Dietary Fiber7g28% |
Sugars69g |
Vitamin A45% |
Vitamin C140% |
Calcium6% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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