Jalapeno Jelly #6

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Title: Jalapeno Jelly #6
Yield: 1 Servings
Categories: Jelly


6 -(up to)
8 Fresh jalapeno peppers;
-seeded and chopped
16 oz (fl) white vinegar
3 1/2 oz Sugar

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))

Date: Tue, 3 Sep 1996 16:02:25 +0200
Place all ingredients into a non-reactive saucepan and bring to the boil.
reduce to a low heat and simmer for about 1 hour, until mixture is thick.
Cool slightly and puree in a blender.

Pour into a jar and allow to cool completely. Cover and refrigerate
overnight before serving.

Will keep for several weeks in the refrigerator.

Makes about 350ml (12 fl oz) of jelly.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.