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From: daver!cypress!rbv@decwrl.dec.com (Roger Vanderveen)
Newsgroups: rec.food.recipes
Subject: VEGAN: Jalepeno Pepper Jelly
Summary: original subject was Re: REQUEST: Pepper Jelly
Keywords: recipe vegan
Message-ID: <1991Jan08.040834.29271@mthvax.cs.miami.edu>
Date: 6 Jan 91 02:02:32 GMT
References: <1991Jan01.035318.28944@mthvax.cs.miami.edu>
Followup-To: rec.food.veg
Organization: Cypress Semiconductor Corporation
Lines: 35
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

JALEPENO PEPPER JELLY

 4    large green Bell peppers
14    Jalepeno peppers
1/2 c lemon juice
 1 c  cider vinegar
5 1/2 to 6 c sugar
 6 oz liquid pectin
 
Seed and chop all peppers finely - food processor worked great (see
note).  Combine with lemon juice, vinegar, and sugar in 4 qt pan.
Bring to a rolling boil; boil for 15 min.

Add pectin and boil 3 more minutes (see note).

Remove from heat.

Spoon into sterilized jars (lids must have been in the boiling water
too, in order to soften the rubber seal).

Seal and store in cool place.
 
Notes:
 
The more seeds you leave in, the hotter the jelly should be.  We left in the
seeds of about 4 jalepenos and the jelly was still very mild.
 
The recipe can be doubled.

This jelly turned out very translucent, although the solids can be
strained to make a beautiful golden color.  I've seen red and green
coloring added to make Christmas gifts.

Roger Vanderveen                                    rbv@cypress.UUCP or
San Jose, CA USA                                    rbv%cypress@daver.bungi.com