Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add water to fruit and simmer 5 minutes. cover and let stand 12-18 hours in a cool place. cook rapidly until peel is tender, about 1 hour. measure fruit and liquid. alternate sugar with each cup of fruit mixture. bring slowly to a boil, stirring until sugar dissolves. cook rapidly, about 25 minutes. when mixture begins to thicken, stir occasionally to prevent sticking. pour hot into hot jars, leaving 1/4 inch head space. adjust caps. process 10 minutes in boiling water bath. yield: about 7 half pints.

Target recipe: for the chops. season pork chops with salt and pepper on both sides. heat olive oil in pan. sear chops for 3-4 minutes on each side. add in balsamic vinegar and orange marmalade. reduce heat to simmer, cover, and cook for about 7 minutes. for the french beans and olive tapenade. combine all ingredients for the tapenade in a food processor, and process until smooth. set aside. bring a pot of water to a boil. add in the french beans and boil for a minute. strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process. just before serving, sauté the chopped shallots and french beans in a little olive oil. top off with the tapenade, give a quick stir, and take off the heat. serve while hot.