Chile pepper jelly

48 ounces

Ingredients

Quantity Ingredient
1 tablespoon Chopped serrano chiles
1 cup Diced anaheim chiles
1 medium Green bell pepper, diced
1¼ cup Red wine vinegar
5 cups Sugar
6 ounces Liquid pectin OR
1 pack Powdered pectin (1 3/4 oz)

Directions

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 ¼ 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.

From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 11-19-94

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