posted by Sue Freeman 09-02-98 8:18 AM
Jalapeno Jelly
Six 1/2 pints
10 jalapeno chiles, stems removed
2 large green bell peppers
1 1/2 cups distilled vinegar
6 cups sugar
1/3 cup lemon juice
4 ounces liquid pectin
10 drops green food coloring
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.
Additional notes: Use gloves when handling the chiles. don't overcook. It will harden as it cools. About the hotness: it was nicely hot when made, and mellowed over time. Maybe you should add 1 or 2 green habaneros
to the ingredients. In another recipe they also note that you can
add some hot sauce to the prepared jelly to make it hotter.
Suggested uses: serve the jelly over creamed cheese,with crackers
or use as a marinade for meat, and chicken, or grilled vegetables.