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    Chile Pepper Jelly


    Source of Recipe


    www.thegutsygourmet.com

    List of Ingredients




    1 tbl 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 OR1 pk Powdered pectin (1 3/4 oz)

    Recipe



    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.

    Yield: 48 Ounces
 

 

 

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