Red Chile Jam

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Red Chile Jam

 

12 large red new mexican chiles, fresh med-hot

2 small lemon, quartered

1/2 cup cider vinegar, (125 ml)

3 cups sugar, (3/4 liter)

 

 

 

 

 

Stem, seed, and finely chop chiles. Combine chiles, lemons, and vinegar and cook

for approx. 30 minutes or until the chiles are tender. Remove the lemon quarters

and add the sugar. Boil for 10 minutes, or until the jam reaches 8 d. F (5 d. C)

above boiling on a jelly thermometer, or passes the sheeting test. Spoon jam

into jars, cover, and process 15 min. in boiling water bath.

 

Author: Jane Butel - " Tex-Mex Cookbook "

Source: The Chile-Heads Recipe Collection

Formatted by Chupa Babi: 10.05.08

 

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