| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Hot and spi, Jams and je |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Habenero peppers |
| 1/2 |
md |
Red onion; chopped |
| 1 |
c |
Cider vinegar |
| 1 |
cn |
Apricots (reserve juice); (15 ounce) chopped |
| 1/8 |
c |
Apricot juice |
| 4 |
dr |
Red food coloring |
| 6 |
dr |
Yellow food coloring |
| 6 |
c |
Sugar |
| 1 |
pk |
Fruit pectin |
INSTRUCTIONS
Cut off stem ends of peppers and blend together with chopped onions,
vinegar, apricots, apricot juice, and food coloring. Pour the pepper
mixture into a large non-aluminum pan and bring to a simmer. Stir in sugar
gradually, bringing mixture to a boil. Boil for five minutes. Stir
frequently through these processes. Remove from heat and let stand for five
minutes; stir in fruit pectin and let cool slightly. Skim with slotted
spoon if necessary.
Pour into plastic containers, seal and let stand at room temperature for at
least 24 hours. You may want to shake containers occassionally to keep bits
of peppers from settling to the bottom. Freeze and enjoy all winter long.
Makes about 48 oz of jelly.
Recipe by: Art Guyer
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Art Guyer
<Beach_Bum@usa.net> on Nov 24, 1997
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