Jalapeno jelly

Yield: 4 servings

Measure Ingredient
8 Jalapeno peppers; deveined & seeded
8 Medium green bell peppers; deveiened & seeded
2 cups White wine vinegar
10 cups Sugar
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

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