| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jelly, Chiles |
6 |
Half pints |
INGREDIENTS
| 2 |
|
Orange bell peppers |
| 5 |
|
Habanero Chiles |
|
|
To |
| 15 |
|
Habanero Chiles |
| 5 |
c |
Sugar |
| 1 1/2 |
c |
Cider vinegar |
| 1 |
|
Dry Pectin (Sure Jell etc.) |
| 1 |
ts |
Butter-to prevent foaming |
| 6 |
|
1/2 pt canning jars |
|
|
Sterilized |
| 6 |
|
Canning lids – sterilized |
INSTRUCTIONS
Seed and stem bell peppers, cut into pieces and process in a food
processor. Do not puree. Seed and stem habaneros leaving as many seeds as
you want heat. Process in a food processor as with the bell peppers.
Removing the seeds will remove part of the vein, therefore the heat. Use
only the small amount if you want a milder jelly. Place sugar in a
separate bowl. Place the chiles, bell peppers, vinegar, dry pectin and
butter in a large stainless steel pot. Bring this to a rolling boil (one
that does not stop when stirred). Stirring constantly. Add sugar
immediatly to chile mixture. Return to a rolling boil and boil exactly one
minute. Stirring constantly. Remove from heat and skim off any foam.
Immediatly fill jars to 1/8 inch from the top. Cover with flat lids and
screw bands tightly. Invert jars for 5 minutes to distribute the chiles.
After jars are cool check seal by pressing middle of top with your finger.
If the bubble springs up jars are not sealed. Walt MM
Posted to CHILE-HEADS DIGEST V3 #111
Date: Sun, 22 Sep 1996 19:42:31 -0400
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
“Give God what’s right — not what’s left.”