Canning Recipes

Chile-Pepper Jelly
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1/4 cup chopped seeded fresh chiles -- see * Note
3/4 cup chopped seeded bell peppers -- (use same color as chiles)
6 1/2 cups sugar
1 1/2 cups white vinegar
1 pouch liquid pectin - (6 oz)
food coloring -- (optional)

* Note: Any hot chile pepper can be used, but don't mix them if you want
the distinct flavor of that variety.

To make jelly: In 6- to 7-quart nonreactive pan (glass, enamel or
stainless steel; a non-aluminum pan), combine peppers, sugar and vinegar.
Boil for 2 minutes. Cool for 5 minutes. Add pectin and 1 or 2 drops of
food coloring. Bring to a rolling boil. Boil for 1 minute. (Note: Do
not exceed pectin manufacturer's recommended time.)

To process jelly: Pour into hot, sterilized jelly jars. Wipe rims with
clean, damp cloth. Seal with sterilized lids and caps. Process for 5
minutes in boiling-water canner.

To store jelly: Once opened, store in the refrigerator.

This recipe yields 7 cups.

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