Talapeno jelly
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
10 | Jalapeno chiles, stems removed | |
2 | mediums | Bell peppers |
1½ | cup | Distilled vinegar |
6 | cups | Sugar |
⅓ | cup | Lemon juice |
4 | ounces | Liquid pectin |
10 | Drops green food coloring |
Directions
Six ½ pints
Place chiles and peppers in a blender and puree until finely chopped.
Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.
Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
The Whole Chili Pepper From the collection of Jim Vorheis File