Chile Pepper Jelly Recipe
Recipe
Ingredients
1 tbsp chopped serrano chiles 1 cup diced anaheim chiles 1 medium green bell pepper, diced 1 1/4 cup red wine vinegar 5 cup sugar 6 oz liquid pectin or 1 package powdered pectin (1 3/4 oz)
Recipe
Preparation
Combine the chiles and pepper with the vinegar in a food processor. Process 3 minutes until pureed.
Put the puree and sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top, discard, and add the pectin. Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes.
As it cools the jelly will begin to thicken. Pour it into clean, sterilized 8-ounce jars, leaving a 1/4 inch space at the top. Seal as desired. ************
Chile Pepper Jelly is one way of preserving chiles - and it makes a delicious condiment at any meal.
From "Native American Cooking," by Lois Ellen Frank
Servings:
48
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