| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Jelly |
1 |
Servings |
INGREDIENTS
| 3 |
|
Large; very ripe red bell peppers; cored, seeded (up to) |
| 8 |
|
Fresh Jalapeno chiles; seeded (for milder flavor; remove ribs; too) |
| 1 1/2 |
c |
Cider vinegar (5% acid) |
| 6 1/2 |
c |
Sugar |
| 6 |
oz |
Bottled liquid pectin |
INSTRUCTIONS
Using a food processor or food chopper, finely chop bell peppers & jalapeno
chiles. Turn chopped peppers & chiles into a large saucepan, stir in
vinegar & sugar and bring to a boil. Boil, uncovered, about 30 minutes or
until mixture is slightly thickened & peppers are clear. Remove from heat;
cool about 10 minutes. Stir in pectin, return to heat, bring to a boil and
boil about 2 minutes longer (at sea level) or until jelly sheets off the
edge of a large, metal spoon held at right angles above pan. Remove from
heat, skim off & discard foam and immediately pour jelly equally into 5 or
6 hot, sterilized 1/2-pint jelly glasses. Cool, then seal with paraffin and
cover with lids. Makes 2-1/2 to 3 pints.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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