Ingredients
- • Yield: 48 Ounces
- • 1 tbl Chopped serrano chiles
- • 1 cup Diced anaheim chiles
- • 1 medium Green bell pepper, diced
- • 1 1/4 cups Red wine vinegar
- • 5 cups Sugar
- • 6 oz Liquid pectin OR1 pk Powdered pectin (1 3/4 oz)
Instructions
- Combine the chiles and pepper with the vinegar in a
- food processor. Process 3 minutes until pureed.
- Put the puree and sugar in a saucepan. Bring to a
- boil over medium high heat, stirring constantly.
- Remove from the heat, skim the foam from the top,
- discard, and add the pectin. Return to the heat and
- bring again to a hard boil for 2 minutes, stirring
- constantly. Remove from the heat and stir constantly
- for 5 minutes.
- As it cools the jelly will begin to thicken. Pour it
- into clean, sterilized 8-ounce jars, leaving a 1/4
- inch space at the top. Seal as desired.
- Chile Pepper Jelly is one way of preserving chiles -
- and it makes a delicious condiment at any meal.
