Category : Sauces
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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.
Storing Ginger Root
Store ginger root dry in your refrigerator. For longer storage, peel the ginger and cover with sherry wine before refrigerating. You can also freeze (...)
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