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Ingredients:
10 jalapeno chiles, stems removed
2 medium bell peppers
1 1/2 cup distilled vinegar
6 cup sugar
1/3 cup lemon juice
4 oz liquid pectin
10 drops green food coloring
Instructions:
Six 1/2 pints
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.
The Whole Chili Pepper From the collection of Jim Vorheis
Servings: 6
Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso
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Jalapeno Jelly No5 Recipe brought to you by Mexican Recipes To-Go
