Jalapeno jelly #6
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | -(up to) | |
| 8 | Fresh jalapeno peppers; seeded and chopped | |
| 16 | ounces | (fl) white vinegar |
| 3½ | ounce | Sugar |
Directions
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.
CHILE-HEADS DIGEST V3 #093
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .