Jalapeno jelly

 
                               Jalapeno Jelly
 
 Recipe By     : The Whole Chile Pepper Book  page 68
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    Jalapeno chiles -- stems removed
    2      med           Bell peppers
    1 1/2  cups          Vinegar -- distilled
    6      cups          Sugar
      1/3  cup           Lemon juice
    4      ounces        Liquid pectin
   10      drops         Green food coloring
 
 "This jelly is excellent on crackers with cream cheese and it can be used as
 a basting sauce for grilled poultry. For a sweet and hot flavor, add fruits
 such as apricots or peaches to the jelly."   Place the chiles and peppers in
 a blender and pure until finely chopped.  Combine the pure  and vinegar,
 bring to a boil over high heat, and boil rapidly for 10 minutes, stirring
 occasionally.  Remove the pan from the heat and stir in the sugar and lemon
 juice.  Return the pan to the heat, bring to a boil again, stir in the
 pectin and food coloring and boil again, stirring constantly for a minute.
 Skim off the foam and bottle in sterilized jars. Makes 6 1/2 pints.
 From The Whole Chile Pepper Book  page 68 Formatted to MM by J.Duckett1 (Kat)
 
 
 
 
 
 
 
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