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From: burnett@dtoa3.dt.navy.mil (Cathy Burnett)
Newsgroups: rec.food.recipes
Subject: VEGAN: Jalepeno Pepper Jelly
Summary: original subject was Re: REQUEST: Pepper Jelly
Keywords: recipe vegan
Message-ID: <1991Jan08.040123.29101@mthvax.cs.miami.edu>
Date: 2 Jan 91 20:10:27 GMT
Followup-To: rec.food.veg
Organization: n/a
Lines: 36
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

I got this recipe from the rec.food.cooking newsgroup a couple months
ago but I have not tried it myself.  It was originally posted by Denise
Caire (denise@dadla.WR.TEK.COM)



	     JALEPENO PEPPER JELLY

2 C. bell peppers (red, green, or both)
1 or 2 fresh jalepeno peppers
6 C. sugar
1 1/2 C. vinegar (5%)
2 or 3 pouches liquid pectin
few drops red or green food coloring (optional)

Grind or chop the bell peppers and jalepenos.  When handling the
jalepenos, USE GLOVES to avoid burns.  (I use a food processor.)

Combine with sugar and vinegar.  Bring to a full rolling boil, stirring
constantly.  Remove from heat and let stand 15 minutes.  Bring to a
boil again for 2 minutes.  Add pectin and bring to a rolling boil.
Remove from heat and stir for 5 minutes.  Add coloring, if desired.
Pour into hot jelly jars and seal with lids.  Store in a cool dark
place.  Jelly may take up to 3 to 4 weeks to set.

Personal notes:  I used red bell and jalepeno peppers when I added red
food coloring and green bell and jalepenos when I added green food
coloring.  One jalepeno is quite mild and 2 is moderate.  If you want
hotter jelly, add 3 jalepenos.  I used 2 jalepenos in my jelly.

I only used 2  pouches of pectin and the jelly I made set right away.

Also, I have seen a jalepeno jelly recipe that used apple juice as a
base but can't seem to find it.  I bet that would also be good.

CB