Jalapeno jelly #6

Yield: 1 Servings

Measure Ingredient
6 -(up to)
8 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.

CHILE-HEADS DIGEST V3 #093

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

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