burnett@dtoa3.dt.navy.mil (Cathy Burnett) (01/03/91)
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
rbv@decwrl.dec.com (Roger Vanderveen) (01/06/91)
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