Chile Pepper Jelly
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) |
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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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