Chile pepper jelly
48 ounces
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chopped serrano chiles |
| 1 | cup | Diced anaheim chiles |
| 1 | medium | Green bell pepper, diced |
| 1¼ | cup | Red wine vinegar |
| 5 | cups | Sugar |
| 6 | ounces | Liquid pectin OR |
| 1 | pack | 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 ¼ inch space at the top. Seal as desired. ************
Chile Pepper Jelly is one way of preserving chiles - and it makes a delicious condiment at any meal.
From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 11-19-94