Jalapeno Jelly #5

| Next >>

Title: Jalapeno Jelly #5
Yield: 1 Servings
Categories: Jelly


3/4 c Jalapeno (or serrano)
2 md Green bell peppers;
-seeded and sliced
1 1/2 c Distilled white vinegar
6 1/2 c Sugar
1 Bottle (6-oz) liquid pectin
1 tb Dried red pepper flakes
Green food coloring;

Date: Sun, 24 Mar 1996 00:04:12 -0500

From: Wendy Lockman
Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d'oeuvre
with cream cheese on water biscuits. (That's Horses de Ovaries, Al). You
can also use it as a glaze for meats, game, and poultry or as an
accompaniment to meats or game.

Place jalapeno peppers, green peppers, and vinegar in bowl of food
processor. Using metal blade and quick on and off turns, finely grind
peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook
over high heat, stirring constantly, until liquid comes to a full, rolling
boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red
pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour
into hot sterilized jars and vacuum seal. (Hot water bath method, or may be
refrigerated up to 6 weeks).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From:
Sallie Austin SHARED BY:Jim Bodle 6/92




From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,