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From: unixcorn@dcc1.UUCP (math.c)
Newsgroups: net.cooks
Subject: Re: Hot Pepper Jelly--Recipe Request
Message-ID: <116@dcc1.UUCP>
Date: Sun, 21-Apr-85 11:38:46 EST
Article-I.D.: dcc1.116
Posted: Sun Apr 21 11:38:46 1985
Date-Received: Mon, 22-Apr-85 01:36:20 EST
References: <>
Reply-To: unixcorn@dcc1.UUCP (math.c)
Distribution: na
Organization: DeKalb Community College, Clarkston GA
Lines: 41
Summary: pretty good recipe


This recipe is from a SUNSET canning book and has turned out well the
several times I have used it.


                        Jalapeno Pepper Jelly

  About 5 medium canned (I can my own but I have used fresh as well) jalapenos

  2 medium sized green (bell) peppers
  seeded and cut into pieces

  1 1/2 cups white vinegar

  6 cups of sugar

  10 drops green food coloring (optional but it does look more appealing)

  1 pouch ( 3 oz.) liquid pectin   (if you have the book, this was left out!)

Rinse jalapenos, discarding stem ends, any bits of blackened skin and about
one half of the seeds. (this is really to taste, I leave in alot of seeds)
Chop jalapenos to make 1/4 th cup. Place in blender or food processor
along with green peppers and 1/2 cup of the vinegar, and whirl till finely
chopped.

Pour into a 5 qt pot. Use remaining cup vinegar to rinse blender or food
processor, then add to pot. Stir in pectin and bring to full rolling boil,
over high heat, stirring constantly.  Add sugar and food coloring(if desired)
and continue stirring until mixture begins to boil again.  Let jelly boil
for one minute. Remove from heat, skim off any foam and pour into jars.

Makes 5 half pints.  Not only great with cream cheese on crackers, but also
with leg of lamb for all you (me too!) carnivores!.

-- 

             unixcorn  (alias m. gould)

                   "there's a unicorn in the garden and he's eating a lily"
                    gatech!dcc1!unixcorn