Chile-Pepper Jelly
Free Recipe Title: Chile-Pepper Jelly
This Free Recipe ‘Chile-Pepper Jelly’ requires the following ingredients:
1/4 c chopped seeded fresh chiles — see * Note
3/4 c chopped seeded bell peppers — (use same color as
6-1/2 cu sugar
1-1/2 cu white vinegar
1 pouch liquid pectin - (6 oz)
food coloring — (optional)
Recipe Temperature:
This Easy Recipe Serves: 0
Recipe Preparation: boil
How to easily cook Free Recipe: Chile-Pepper Jelly
* Note: Any hot chile pepper can be used, but don”t mix them if you want the distinct flavor of that variety. To make jelly: In 6- to 7-quart nonreactive pan (glass, enamel or stainless steel; a non-aluminum pan), combine peppers, sugar and vinegar. Boil for 2 minutes. Cool for 5 minutes. Add pectin and 1 or 2 drops of food coloring. Bring to a rolling boil. Boil for 1 minute. (Note: Do not exceed pectin manufacturer’’s recommended time.) To process jelly: Pour into hot, sterilized jelly jars. Wipe rims with clean, damp cloth. Seal with sterilized lids and caps. Process for 5 minutes in boiling-water canner. To store jelly: Once opened, store in the refrigerator. This recipe yields 7 cups. Source: Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/ S(Formatted for MC5): 08-24-2000 by Joe Comiskey - [email protected] Yield: 7 cups
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