Category : Sauces
Author : to
Hits : 20314
Date : 11/12/2002
Yield: 48 oz1 tbsp Chopped serrano chiles1 cup Diced anaheim chiles1 medium Green bell pepper, diced1 1/4 cups Red wine vinegar5 cups Sugar6 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.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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