This is a fantastic basic recipe for fajitas that can be modified to feed the entire family. Spanish rice or black beans may be added. Simple to adjust the heat level. Fresh cilantro, sour cream, taco sauce, and guacamole spoonfuls should be placed on top of each serving.
| Prep Time: | 2 hrs |
| Cook Time: | 3 hrs |
| Additional Time: | 1 hr |
| Total Time: | 6 hrs |
| Servings: | 200 |
| Yield: | 15 half-pint jars |
Ingredients
- 10 cups peeled, cored, and roughly chopped tart apples
- 10 cups pitted and halved fresh prune plums
- 5 cups chopped onions
- 6 cups malt vinegar
- 5 cups white sugar
- ½ cup salt
- ½ cup Worcestershire sauce
- 4 cloves garlic, minced
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 2 teaspoons ground allspice
- 2 teaspoons ground cayenne pepper
- 15 half-pint canning jars with lids and rings
Instructions
- Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Reviews
Made this last week since i was out. Made 8 750ml jars (big batch) used my apples and plums from the trees. Holy smoker doodle dandy im using this recipe from now on The only ingrediant i changed was a 3 tbsps of matouks hot sauce, rather than cayene. I must say it adds a kick.
Imagine A-1 steak sauce with an extra kick. I make this for my husband, and to give away as gifts; this year I added grated zucchini.
I put this up yesterday and was able to get 20 half pints. I only added 1 teas of cayenne pepper and the rest of the recipe I kept the same. I tasted it and it is very good. The consistency is that of apple butter and about the same color. I think this is going to taste really good with pork chops.