CHILE PEPPER JELLY

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CHILE PEPPER JELLY

 

INGREDIENTS:

 

Yield: 48 Ounces

1 tbl Chopped serrano chiles

1 cup Diced anaheim chiles

1 medium Green bell pepper, diced

1 1/4 cups Red wine vinegar

5 cups Sugar

6 oz Liquid pectin OR1 pk Powdered pectin (1 3/4 oz)

 

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.

 

 

 

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