Chili petin jelly

Yield: 1 batch

Measure Ingredient
⅛ cup Fresh chili petins
1 cup Chopped green peppers remove interiors before chopping
7 cups Sugar
1½ cup Vinegar
6 ounces Pectin
\N \N Green food coloring (opt'l.)

Pulverize peppers in a blender. In a large glass casserole, stir in the sugar and vinegar. Cover and bring to a boil in the microwave.

It takes 10 to 12 minutes on the high setting. Stir after the first 5 minutes. Let stand for 5 minutes. Stir in pectin and 3 drops of food coloring. Bottle (in sterilized jars if you aren't going to gobble it all in a few days). Store in the refrigerator.

Webber wrote: "If you strain the mixture at the time you first stir it, it will turn out as clear jelly. It looks like _mint_ jelly! It would be a kindness to your guests to warn them if you serve this with a leg of lamb."

From Russell Webber's "Chili Petin: The Hottest" article in "The Herb Companion." Aug./Sept. 1989, Vol. 1, No. 6. Pg. 20. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 11-29-94

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