Guest guest Posted August 5, 2007 Report Share Posted August 5, 2007 I use 10 Japlapeno peppers and this has a good bite to it. Hope you enjoy the recipe. Mark gourmet-garden-of-spicy-vegetarian- eatin , " Sandi Johnson " <sb2john wrote: > > Hi, is the jelly really hot? Ordinarily jalapeño jelly isn't, what makes > this one hot. It certainly sounds good! > > On 8/4/07, Mark Midnite <midnight_weeds wrote: > > > > Scarlet Pepper Jelly > > > > 6 medium red bell peppers, chopped > > 6 to 10 jalapeno chiles, preferably red > > 6 1/2 cups sugar > > 1 cup white vinegar > > 1/2 cup fresh lemon juice > > 1/2 teaspoon unsalted butter > > 6 ounces liquid pectin, such as Certo (vegetarian) > > > > Prepare 7 half-pint canning jars according to the > > manufacturer's instructions. > > In a large saucepan over high heat, combine the bell > > peppers, jalapeños, sugar, vinegar and lemon juice and > > bring to a boil. Boil until the pepper mixture is > > tender, about 15 minutes. If it threatens to overflow > > the pan at any time, reduce the heat a bit. Pour the > > mixture into a food mill or through a coarse sieve and > > press the liquid through. Discard the solids. > > Rinse the pan, return the liquid to it, add the butter > > and bring the liquid back to a rolling boil over high > > heat. Pour in the pectin, stir well, and continue > > boiling for 1 minute according to the pectin > > manufacturer's instructions. Using a clean spoon, skim > > off any foam, though the butter should decrease the > > formation of foam. Pour the jelly into the prepared > > jars, leaving at least 1/4 inch of headspace. > > Process the jars in a boiling-water bath according to > > the manufacturer's instructions, generally about 10 > > minutes. The jelly may require several hours to set. > > Refrigerate the jars after opening. > > Yields 7 half-pint jars. > > > > ________ > > Shape in your own image. Join our Network Research Panel today! > > http://surveylink./gmrs/_panel_invite.asp?a=7 > > > > > > > > > > -- > Sandi Johnson > Silver City, New Mexico > > > Quote Link to comment Share on other sites More sharing options...
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