Chili petin jelly
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | cup | Fresh chili petins |
| 1 | cup | Chopped green peppers remove interiors before chopping |
| 7 | cups | Sugar |
| 1½ | cup | Vinegar |
| 6 | ounces | Pectin |
| Green food coloring (opt'l.) | ||
Directions
Pulverize peppers in a blender. In a large glass casserole, stir in the sugar and vinegar. Cover and bring to a boil in the microwave.
It takes 10 to 12 minutes on the high setting. Stir after the first 5 minutes. Let stand for 5 minutes. Stir in pectin and 3 drops of food coloring. Bottle (in sterilized jars if you aren't going to gobble it all in a few days). Store in the refrigerator.
Webber wrote: "If you strain the mixture at the time you first stir it, it will turn out as clear jelly. It looks like _mint_ jelly! It would be a kindness to your guests to warn them if you serve this with a leg of lamb."
From Russell Webber's "Chili Petin: The Hottest" article in "The Herb Companion." Aug./Sept. 1989, Vol. 1, No. 6. Pg. 20. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 11-29-94