Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Jalape o chiles;stems removd 1/3 c Lemon juice
2 md Bell peppers 4 oz Liquid pectin
1 1/2 c Vinegar,distilled 10 dr Green food coloring
6 c Sugar

"This jelly is excellent on crackers with cream chees and it can be
used as a basting sauce for grilled poultry. For a sweet and hot
flavor, add fruits such as apricots or peaches to the jelly."

Place the chiles and peppers in a blender and pure until finely
chopped.

Combine the pure and vinegar, bring to a boil over high heat, and
boil rapidly for 10 minutes, stirring occasionally.

Remove the pan from the heat and stir in the sugar and lemon juice.

Return the pan to the heat, bring to a boil again, stir in the
pectin and food coloring and boil again, stirring constantly for a
minute.

Skim off the foam and bottle in sterilized jars.
Makes 6 1/2 pints.

From The Whole Chile Pepper Book page 68 Formatted to MM by
J.Duckett1 (Kat)

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