posted by Sue Freeman 09-02-98 8:18 AM
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 .
Suggested uses: serve the jelly over creamed cheese,with crackers or use as a marinade for meat, and chicken, or grilled vegetables.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line