*  Exported from  MasterCook  *

                              Jalapeno Jelly

Recipe By     : The Whole Chile Pepper Book, p.68
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    Jalapenos -- stems removed
   2      md            Bell peppers
   1 1/2  c             Vinegar -- distilled
   6      c             Sugar
     1/3  c             Lemon juice
   4      oz            Liquid pectin
  10      dr            Green food coloring

"This jelly is excellent on crackers with cream cheese and it can be
 used as a basting sauce for grilled poultry. For a sweet and hot
 flavor, add fruits such as apricots or peaches to the jelly."

Place the chiles and peppers in a blender and pure until finely
chopped. Combine the pure and vinegar, bring to a boil over high
heat, and boil rapidly for 10 minutes, stirring occasionally. Remove
the pan from the heat and stir in the sugar and lemon juice. Return
the pan to the heat, bring to a boil again, stir in the pectin and
food coloring and boil again, stirring constantly for 1 minute. Skim
off the foam and bottle in sterilized jars.

Yield: 6-1/2 Pints

Formatted by: J.Duckett1 (Kat)


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