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| Jalapeno Jelly #5 Recipe |
Category: Spreads / Jams
Rating:
N/A
Servings: 1
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Ingredients
3/4 cup jalapeno (or serrano) peppers
2 medium green bell peppers; seeded and sliced
1 1/2 cup distilled white vinegar
6 1/2 cup sugar
1 bottle (6-oz) liquid pectin
1 tablespoon dried red pepper flakes
1 green food coloring; optional
Cooking Directions:
Date: Sun, 24 Mar 1996 00:04:12 -0500
From: Wendy Lockman Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d'oeuvre with cream cheese on water biscuits. (That's Horses de Ovaries, Al). You can also use it as a glaze for meats, game, and poultry or as an accompaniment to meats or game.
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).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin SHARED BY:Jim Bodle 6/92
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #85
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
jams
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