Jalapeno Jelly #6
6 -(up to)
8 Fresh jalapeno peppers;
-seeded and chopped
16 oz (fl) white vinegar
3 1/2 oz Sugar
From: firstname.lastname@example.org (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.
CHILE-HEADS DIGEST V3 #093
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe