Main Ingredients:

Yield: 48 Ounces1 tbl Chopped serrano chiles1 cup Diced anaheim chiles1 medium Green bell pepper, diced1 1/4 cups Red wine vinegar5 cups Sugar6 oz Liquid pectin OR1 pk Powdered pectin (1 3/4 oz)

Cooking Preparation of the Recipe:

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.

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