Hot Pepper Jelly

Title:
Hot Pepper Jelly

Yield:
1 Servings

Categories:
Jams,
Spices




Ingredients:





   1/2 c  Hot Red Chiles; seeded


          -and coarsely chopped


   1/2 c  Hot green chiles; seeded


          -and coarsely chopped


     1 c  Chopped onion


 1 1/2 c  Vinegar


     5 c  Sugar


     2    Pouches liquid pectin






 This Southern recipe is very good served with country ham or with green


 beans or peas.


 


 PLACE THE HOT CHILES, onion and vinegar in a food processor or blender.


 Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir


 in the chile mixture, bring to a boil, and boil for 1 minute. Remove from


 the heat and stir in the pectin. Let sit 5 minutes and then remove the foam


 with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars


 upside down occasionally to keep the chiles mixed until the jelly is cool


 and set. This jelly makes wonderful Christmas gifts too.


 


 Makes 10 Cups


 


 NATHALIE DUPREE


 


 PRODIGY GUEST CHEFS COOKBOOK


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini