| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Jams, Spices |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Hot Red Chiles; seeded and coarsely chopped |
| 1/2 |
c |
Hot green chiles; seeded and coarsely chopped |
| 1 |
c |
Chopped onion |
| 1 1/2 |
c |
Vinegar |
| 5 |
c |
Sugar |
| 2 |
|
Pouches liquid pectin |
INSTRUCTIONS
This Southern recipe is very good served with country ham or with green
beans or peas.
PLACE THE HOT CHILES, onion and vinegar in a food processor or blender.
Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir
in the chile mixture, bring to a boil, and boil for 1 minute. Remove from
the heat and stir in the pectin. Let sit 5 minutes and then remove the foam
with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars
upside down occasionally to keep the chiles mixed until the jelly is cool
and set. This jelly makes wonderful Christmas gifts too.
Makes 10 Cups
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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