| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Spices, Jams |
60 |
Servings |
INGREDIENTS
| 1 |
tb |
Crushed Dried Hot Peppers |
| 2 |
c |
Sweet Red Wine |
| 3 |
c |
Sugar |
| 1 |
ts |
Yellow Food Color |
| 3/4 |
ts |
Red Food Color |
| 6 |
oz |
Liquid Pectin |
INSTRUCTIONS
Stir peppers into wine. Cover and let stand at least 3 hours. While peppers
are marinating, prepare jars (see note).
String wine into 3-quart saucepan; stir in sugar and food colors. Heat over
low heat, stirring constantly, until sugar is dissolved, about 5 minutes.
Remove from heat. Immedately stir in pectin; skim off foam. Fill jars and
seal with paraffin. Serve as an accompaniment to meat.
NOTE: To prepare jars, place clean jelly jars with folded cloth on bottom.
Cover with hot (not boiling) water and heat to boiling. Boil gently 15
minutes; keep jars in hot water until ready to use. When ready to fill,
remove jars from water and drain.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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