| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Jalapeno, Jelly and |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Granny Smith apples; cored and chopped |
| 1 |
md |
Green bell pepper; seeded and chopped |
| 8 |
md |
Jalapeno peppers; halved |
| 1 1/2 |
c |
Cider vinegar |
| 5 |
c |
Sugar |
| 1 |
|
3 oz. pkg Certo |
| 1/4 |
c |
Green pepper; finely chopped |
| 1/4 |
c |
Red bell pepper; finely chopped |
| 1 |
sm |
Hot pepper; finely chopped |
INSTRUCTIONS
Coarsely chop first two ingredients. Place first 3 ingredients in Dutch
oven with vinegar, sugar, and 1/4 cup water. Bring to boiling, reduce heat
and boil gently, uncovered, for 10 minutes. Strain through a sieve,
pressing gently with the back of a spoon to remove all liquid. (Should have
4 cups.) Discard pulp. Return liquid to pot; bring to boiling. Stir in
pectin; return to boiling. Boil hard for 1 minute, stirring constantly.
Stir in the finely chopped peppers. Pour into hot, sterilized 1/2 pt.
canning jars, leaving 1/4" head space. Wipe rims, put on lids. Process in
boiling water bath 5 minutes. Takes 2-3 days to jell. Makes 5 half-pints.
Recipe By : Margaret Pache
Posted to CHILE-HEADS DIGEST V3 #116
Date: Fri, 27 Sep 1996 11:31:19 -0500
From: Judy Howle <howle@EbiCom.net>
NOTES : Recipe contest winner.
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