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Ingredientes
- 10 x Jalape o chiles,stems removd
- 2 med Bell peppers
- 1 1/2 c. Vinegar,distilled
- 6 c. Sugar
- 1/3 c. Lemon juice
- 4 ounce Liquid pectin
- 10 dsh Green food coloring
Direcciones
- "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 warm flavor, add in fruits such as apricots or possibly peaches to the jelly."
- Place the chiles and peppers in a blender and pure till finely minced.
- Combine the pure and vinegar, bring to a boil over high heat, and boil rapidly for 10 min, 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.
