Title: Pepper Jelly (Really More of a Jam)
Categories: Spice Jam
Yield: 6 Servings

10		Hot chiles, stems removed
2	md	Green peppers, seeded and
		Chopped
12	oz	White vinegar
6	c	Sugar
3	oz	Lemon juice
4	oz	Liquid pectin
		Green or red food coloring

Puree hot and sweet peppers in a blender. Combine puree and vinegar in a saucepan. Boil rapidly 10 min, stirring occasionally. (I guess you could strain this through a jelly bag to make it clear, but the recipe says nothing about this.) Off heat, stir in sugar and lemon juice. Return to the boil. Add pectin and food coloring and boil 1 min. Skim off any foam and pack into sterilized pint jars.

The authors suggest you may add fruits such as peaches or apricots to this jelly. from: DeWitt and Gerlach, Whole Chile Pepper Book

From: Michael Loo Date: 09-09-95 Home Cooking From: Dale Shipp Date: 19 May 97 National Cooking Echo Ä

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