Chile Pepper Jelly

Category : Sauces

Author : to

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Date : 11/12/2002


Yield: 48 oz
1 tbsp Chopped serrano chiles
1 cup Diced anaheim chiles
1 medium Green bell pepper, diced
1 1/4 cups Red wine vinegar
5 cups Sugar
6 oz Liquid pectin OR 1 pk Powdered pectin (1 3/4 oz)


Combine the chiles and pepper with the vinegar in a food processor. Process 3 minutes until pureed.

Put the puree and sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top, discard, and add the pectin. Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes.

As it cools the jelly will begin to thicken. Pour it into clean, sterilized 8-ounce jars, leaving a 1/4 inch space at the top. Seal as desired.

Chile Pepper Jelly is one way of preserving chiles - and it makes a delicious condiment at any meal.

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