Yield: 4 servings
|8||Jalapeno peppers; deveined & seeded|
|8||Medium green bell peppers; deveiened & seeded|
|2 cups||White wine vinegar|
|2||Bottles liquid pectin|
This makes a great gift. Serve with roast or grilled leg of lamb in lieu of mint jelly. Spread on sandwiches of spicy ham and tomato.
Melt in a small saucepan and use to glaze grilled chicken or game hens. Serve with grilled or roast pork or chicken.
In a blender or food processor fitted with the steel blade, puree the peppers. Turn into a medium-size saucepan. Add the vinegar and bring to a boil. Reduce the heat and simmer 5 minutes. Cool, then strain juice through a strainer lined with two layers of cheesecloth.
Squeeze to extract all the juices. Discard the solids. Add the sugar to the juice and bring to a boil. Reduce the heat and simmer 10 minutes. Add the pectin and boil 1 minute. Pour into clean sterilized jars and process according to manufacturer's directions. Store in a cool dry place. Once opened, store the jelly in the refrigerator.
From the book: PEPPERS - Hot & Sweet