Posted by sherry on December 04, 2000 at 08:28:41:
In Reply to: ISO: Pineapple Jalepeno Pepper Jelly posted by Christine on December 03, 2000 at 23:22:34:
: Looking for a recipe that has pineapple and pepper chunks in it, not just using the juice. Can you use canned jalepenos? canned pineapple?
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No must use fresh jalapeno's. Use canned pineapple,drained...
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Jalapeno Jelly I
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Categories: Jams/jelly
Yield: 4 servings
3/4 c Jalapenos
2 Bell pepper, green; seeded,
-chopped
1 1/2 c Vinegar, white
6 1/2 c Sugar
2 pk Certo
1 tb Dried red pepper flakes
Food color, green; optional
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).
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Apricot-jalapeno Jelly
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Categories: Desserts, Spices, Jams
Yield: 6 servings
1/2 c Jalapeno peppers, stems &
-seeds removed
1 lg Red bell pepper, stem &
-seeds removed
2 c Cider vinegar
1 And 1/2 cups dried apricots,
-chopped
6 c Sugar
3 oz Liquid pectin
4 Drops red food color
Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain.
Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).
Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)
Yield: 3 pints (I got 7 half pint containers.)
From "Chile Pepper: The Magazine of Sp No. 3, pp. 30-31. In "Fiery Fruits" ar icy Foods" May/June 1990. Vol. IV, ticle by Nancy Gerlach.
Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down."
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Use drained crushed pineapple in place of the apricots..