Re: Jalepeno Jelly

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: : HOT PEPPER JELLY : : thanks for the recipe help. I've looked : everywhere for this---- : : -------------------------------------------------------------------------------- : : MMMMM----- Recipe via Meal-Master (tm) v8.02 : : : : Title: HOT PEPPER JELLY : : Categories: Jelly, Spices, Personal : : Yield: 1 servings : : : : 1/2 c Hot Red Chiles; seeded : : -and coarsely chopped : : 1/2 c Hot green chiles; seeded : : -and coarsely chopped : : 1 c Chopped onion : : 1 1/2 c Vinegar : : 5 c Sugar : : 2 Pouches liquid pectin : : : : This Southern recipe is very good served with country ham or with : : green beans or peas. : : : : PLACE THE HOT CHILES, onion and vinegar in a food processor or : : blender. Process until very fine. Pour the sugar into a heavy : : non-aluminum pot. Stir in the chile mixture, bring to a boil, and : : boil for 1 minute. Remove from the heat and stir in the pectin. Let : : sit 5 minutes and then remove the foam with a slotted spoon. Ladle : : into sterilized jars and seal. Turn the jars upside down occasionally : : to keep the chiles mixed until the jelly is cool and set. This jelly : : makes wonderful Christmas gifts too. : : : : Makes 10 Cups : : : : NATHALIE DUPREE : : : : PRODIGY GUEST CHEFS COOKBOOK : : : : --------------------- : : Jalapeno Apricot Jelly : : Recipe By : : : Serving Size : 1 Preparation Time :0:00 : : Categories : Dips & Spreads Canning, Preserves, Etc. : : Amount Measure Ingredient -- Preparation Method : : -------- ------------ -------------------------------- : : 1/2 c Jalapenos : : -- stems and seeds removed : : 1 lg Red bell pepper : : -- stems and seeds removed : : 2 c Cider vinegar : : 1 1/2 c Chopped dried apricots : : 6 c Sugar : : 3 oz Liquid pectin : : 3 To 4 dr red food coloring* : : -- (I omitted) : : *My note: Although the recipe calls for food coloring, the apricots, : : jalapenos and red pepper combine to make a beautiful orange color on : : their own, and I didn't add any food coloring. I think it would : : spoil the effect. : : : : Put jalapenos, bell pepper and vinegar in blender. Puree until : : coarsely ground and small chunks remain. : : : : Combine apricots, sugar and chili mixture in large saucepan. Bring : : to a boil. Boil rapidly for 5 minutes. Remove from heat and skim : : off any foam that forms. : : : : Allow mixture to cool for 2 minutes. Then mix in pectin and food : : coloring, if using. : : : : Pour into sterilized jars, seal and cool. (I processed in a boiling : : water bath for 10 minutes.) : : : : Yield: 3 pints. (I got 7 half pints.) : : : : Gerlach writes: "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." : : : : From Nancy Gerlach's "Fiery Fruits" article in "Chile Pepper: The : : Magazine of Spicy Foods," May/June 1990. Vol. IV, No. 3. Pp. 30-31. : : Electronic format by Cathy Harned. : : : : : : ------------------ : : JALAPENO PEPPER JELLY : : Categories: Bar-b-q, Desserts : : Yield: 1 servings : : : : 1 lg Green pepper, cut into : : Quarters : : 2 Fresh jalapeno peppers, : : Seeds and ribs removed : : 6 1/2 c Sugar : : 1 1/2 c Cider vinegar : : 3 oz Liquid fruit pectin : : -optional- : : Several drops green food : : Coloring : : : : Dinely chop green pepper and jalapeno peppers using a : : food processor or knife. In 1-1/2 quart Dutch oven, : : combine green pepper mixture, sugar and vinegar. : : Bring to boil on range-top; reduce heat. Cover and : : simmer, stirring often, about 15 minutes or until : : pepper mixture tuns transparent. Stir in pctin; add : : food coloring, if desired. Return to full rolling : : boil; boil hard, uncovered, 1 minute, stirring : : constantly. Remove from heat. Skim off any foam with : : metal spoon. Pour at once into hot sterized half-pint : : jars, seal, using metal lids of parafin. Serve with : : cream cheese and assorted crackers. : : : : ----- : :

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