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Ingredients:
10 Whole jalapeno, stems
Removed
2 medium Red bell pepper
1 1/2 cup Distilled vinegar
6 cup Sugar
1/3 cup Lemon juice
4 oz Liquid pectin
10 drop Green food coloring
Instructions:
Place chiles and peppers in a blender and puree until finely chopped.
Combine the puree and vinegar, bring to a boil over high heat, and
boil rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.
Return pan to heat, bring to a boil again, stir in the pectin and food
coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
Recipe By :
From: Date:
Servings: 1
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Mexican Recipes
Spicy Recipes
Mexico
Jalapeno Jelly-Ch Recipe brought to you by Mexican Recipes To-Go
