Re: Jalepeno Jelly


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Posted by quince on May 25, 2001 at 17:03:08:

In Reply to: Jalepeno Jelly posted by Sherry on April 21, 2001 at 09:19:17:

: 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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