CHILE PEPPER JELLY - Native American

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CHILE PEPPER JELLY - Native American

 

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.

 

Yield: 48 Ounces

 

Source: The Gutsy Gourmet

Formatted by Chupa Babi: 04.13.08

 

" A hot sweet condiment! Chile Pepper Jelly is one way of preserving chiles - and

it makes a delicious condiment at any meal. '

 

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