Jalapeno jelly #6

Yield: 1 Servings

Measure Ingredient
6 \N -(up to)
8 \N Fresh jalapeno peppers; seeded and chopped
16 ounces (fl) white vinegar
3½ ounce Sugar

From: gcaselton@... (Graeme Caselton BSc(Open)) Date: Tue, 3 Sep 1996 16:02:25 +0200 Place all ingredients into a non-reactive saucepan and bring to the boil.

reduce to a low heat and simmer for about 1 hour, until mixture is thick.

Cool slightly and puree in a blender.

Pour into a jar and allow to cool completely. Cover and refrigerate overnight before serving.

Will keep for several weeks in the refrigerator.

Makes about 350ml (12 fl oz) of jelly.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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